烤飛魚乾湯頭涮涮鍋
Prep
0 mins
Cook
15 mins
Ready-in
0 mins
Ingredients
涮涮鍋用豬肉片 ３２０ｇ
白菜 １／８顆
萵苣 １／２個
白蘿蔔 ５ｃｍ
青江菜 １把
金針菇 １包
紅蘿蔔 １／２條
味滋康 烤飛魚鍋高湯 １包
味滋康 柑橘醋醬汁 適量
Instructions
- [１] 白菜的葉子切好入口大小，白菜芯切條狀。紅蘿蔔、白蘿蔔用削皮刀削成薄片。萵苣切成方便食用大小。青江菜一片面剝下洗淨。金針菇去蒂切方便食用大小。
- [２] 鍋裡倒入「烤飛魚鍋高湯」煮沸。
- [３] 把豬肉與[１]用[２]夾入鍋中涮燙後享用。可依個人喜好沾「柑橘醋醬汁」。
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
