鹿兒島風味之烤飛魚火鍋
Prep
0 mins
Cook
20 mins
Ready-in
0 mins
Ingredients
黑豬肉200g
蘿蔔(櫻島蘿蔔)200g
白菜 1/8個
鴻喜菇1包
青江菜1株
胡蘿蔔1/2根
長葱 1本
薑(切細絲)1/2片
味滋康烤飛魚鍋高湯 1包
推薦的結尾〆料理
烏龍麵適量
Instructions
- 大白菜切好入口大小、長葱切斜段、胡蘿蔔切略粗的細條、鴻喜菇切除根部掰散。青江菜切3cm長。蘿蔔去皮切亂刀塊後水煮撈起備用。
- 將「烤飛魚鍋高湯」倒入鍋中加熱,待滾開後,放入青江菜以外(1)的食材,最後加入黑豬肉、薑絲後煮至鍋中食材都煮熟。
- 最後加入青江菜稍微煮一下即可起鍋。
※推薦將吃剩餘的火鍋高湯加烏龍麵煮結尾料理喔!
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: | 2,000 | 2,500 | ||
---|---|---|---|---|
Total Fat | Less than | 65g | 80g | |
Saturated Fat | Less than | 20g | 25g | |
Cholesterol | Less than | 300mg | 300 mg | |
Sodium | Less than | 2,400mg | 2,400mg | |
Total Carbohydrate | 300g | 375g | ||
Dietary Fiber | 25g | 30g |
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4