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配方的事实
华体会应用下载
1床单干猪皮大约5 × 5英寸
6克ydF4y2Ba杯优质猪肉或蔬菜汤
几叶子小白菜如小白菜、绿叶蔬菜等
切成薄片的葱装饰，装饰
方向
将干猪皮浸泡在水里，在冰箱里至少8小时，最多几天。当你准备好做汤的时候，把鱼皮切成1英寸的块，放在一边。
洗净并切好你的卷心菜，或者其他你选择的蔬菜。备用。
将肉汤煮沸，加入切碎的猪皮和蔬菜。炖20分钟，直到卷心菜和外皮都完全变软。如果你用的是烹饪时间较短的蔬菜，比如小白菜，在烹饪的最后几分钟加入切碎的蔬菜。
特种设备
汤锅
这个食谱出现在
| 营养成分(每份) | |
|---|---|
| 73 | 卡路里 |
| 3 g | 脂肪 |
| 5克 | 碳水化合物 |
| 6克 | 蛋白质 |
显示全部营养标签隐藏全部营养标签
×
| 营养成分 | |
|---|---|
| 份:4 | |
| 每份份量 | |
| 卡路里 | 73 |
| 每日摄入量% * | |
| 总脂肪3 g | 4% |
| 饱和脂肪1g | 6% |
| 胆固醇25毫克 | 8% |
| 钠1052毫克 | 46% |
| 总碳水化合物5克 | 2% |
| 膳食纤维0克 | 0% |
| 总糖2g | |
| 蛋白质6克 | |
| 维生素C 4mg | 18% |
| 32毫克钙 | 2% |
| 铁1毫克 | 6% |
| 钾131毫克 | 3% |
| * %每日摄入量(DV)告诉你一种食物中的营养成分在日常饮食中所占的比例。每天2000卡路里用于一般营养建议。 | |
(营养信息是使用成分数据库计算的，应被视为估计值。)
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