涮涮鍋
Prep
0 mins
Cook
15 mins
Ready-in
15 mins
Ingredients
白菜 ６２５ｇ
茼蒿 ２００ｇ
大蔥 １６５ｇ
紅蘿蔔 ５０ｇ
嫩豆腐 ３００ｇ
水 １５００ｍｌ
鹽 ３ｇ
酒 １５ｍｌ
牛肉 涮涮鍋用 ４００ｇ
或
豬肉 涮涮鍋用 ４００ｇ
＜調味料＞
"味滋康 練芝麻醬 " 適量
"味滋康 鮮藏果香® 柚子醋醬汁 " 適量
Instructions
- 白菜切成一口大小、茼蒿切成4cm長的大小。大蔥斜切成段，紅蘿蔔切5mm薄片後，用模具切花。嫩豆腐切成合適食用的大小。
- 在鍋裡加入水和鹽及酒煮至沸騰。
- 讓[１]和牛肉或豬肉快速的在を[２]涮一下，蘸「練芝麻醬」或「味滋康 鮮藏果香 柚子醋醬汁」享用。
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
