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韩式烤肉猪肉饭碗

韩式烤肉猪肉饭碗
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营养成分表

每份 220 克

% 每日参考值基于 2000 千卡饮食

卡路里 520 kcal
26% DV
总脂肪 32.0g
49% DV
单不饱和脂肪14.0g
多不饱和脂肪4.0g
饱和脂肪11.0g
总碳水化合物 18.0g
6% DV
膳食纤维1.0g
淀粉4.0g
12.0g
蛋白质 34.0g
68% DV
动物蛋白34.0g

关于

以烤制或平底锅煎制的猪肉为主,裹上甜咸风味的韩式烧烤风腌料,做成浓郁下饭的饭碗。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.0mcg13%
胆碱95.0mg17%
叶酸12.0mcg3%
烟酸8.0mg50%
泛酸1.4mg28%
维生素B20.3mg23%
维生素B10.7mg58%
维生素A20.0mcg2%
维生素B121.2mcg50%
维生素B60.5mg29%
维生素C2.0mg2%
维生素D0.4mcg2%
维生素E0.8mg5%
维生素K3.0mcg3%

矿物质

营养素含量DV%半衰期
35.0mg4%
2.0mcg6%
0.1mcg0%
8.0mcg5%
1.8mg10%
28.0mg7%
0.1mg3%
6.0mcg13%
260.0mg37%
520.0mg11%
32.0mcg58%
780.0mg34%
3.2mg29%

韩式 BBQ 猪肉饭碗

一道简单的韩式 BBQ 猪肉料理,选用嫩猪肩肉或五花肉,裹上甜咸风味的腌料,最后以芝麻油、芝麻和葱花点缀。它与韩式 bulgogi 风格的猪肉做法非常相似。

Ingredients


  • 猪肩肉或五花肉:170 g

  • 韩式 BBQ 腌料:40 g

  • 芝麻油:5 g

  • 芝麻:2 g

  • 青葱:3 g


  • 总计:220 g

    Instructions


  • 1. 将猪肉与韩式 BBQ 腌料拌匀,腌制至少 15 分钟;若想更入味,可延长腌制时间。

  • 2. 用中高火加热平底锅或烤纹锅。

  • 3. 将猪肉煎至上色并完全熟透,期间按需翻动或翻面。

  • 4. 最后加入芝麻油,翻拌均匀使其裹附。

  • 5. 上桌前撒上芝麻和切好的青葱。


  • Prep time and cook time


  • 准备时间:15 分钟

  • 烹饪时间:10 分钟


  • Helpful tips


  • 将猪肉切薄片,可更快且更均匀地烹熟。

  • 如果使用五花肉,可稍微多煮一会儿,让油脂释出,口感更佳。

  • 芝麻油请在最后加入,以保留其香气。
  • 生酮饮食低碳水饮食无麸质无乳制品
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