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Ingelegde heel suurlemoen

Ingelegde heel suurlemoen
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Voedingsfeite

Per porsie van 120 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 35 kcal
2% DV
Totale vet 0.3g
0% DV
Mono-onversadigde vet0.0g
Poli-onversadigde vet0.1g
Versadigde vet0.0g
Totale koolhidrate 11.0g
4% DV
Vesel3.6g
Stysel4.4g
Suikers3.0g
Proteïen 1.3g
3% DV
Plantaardige proteïen1.3g

Oor

Dit lyk soos ’n heel suurlemoen. Dit is laag in kalorieë en vet, met ’n matige koolhidraatinhoud en ’n goeie bydrae van vitamien C.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)1.5mcg5%
Cholien6.5mg1%
Folaat (B9)13.0mcg3%
Niasien (B3)0.1mg1%
Pantoteensuur (B5)0.2mg5%
Riboflavien (B2)0.0mg2%
Tiamien (B1)0.1mg4%
Vitamien A1.0mcg0%
Vitamien B60.1mg6%
Vitamien C63.0mg70%
Vitamien E0.2mg1%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium31.0mg3%
Koper45.0mcg5%
Yster0.7mg4%
Magnesium10.0mg2%
Fosfor19.0mg3%
Kalium166.0mg4%
Selenium0.5mcg1%
Natrium2.0mg0%
Sink0.1mg1%

Gepekelde Heel Suurlemoen met Sy Eie Helderheid

Hoofnota


Dit is 'n studie in terughoudendheid: die suurlemoen word heel aangebied, deur sorgvuldige hitte omskep in iets soepel, aromaties en diep geurig. Die waarde daarvan lê daarin om die vrug se essensiële helderheid te bewaar terwyl die skerpte versag word tot 'n skoon, lewendige afronding. As dit behoorlik bedien word, funksioneer dit as beide bestanddeel en stelling.

Resep-noodsaaklikhede


  • Gereggroep: Vrugvoorbereiding

  • Kookkuns of oorsprong: Kontemporêr

  • Gangtipe: Kondiment of garnering

  • Opbrengs: 1 heel suurlemoen

  • Porsiegrootte: 120 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 35 minute

  • Totale tyd: 45 minute

  • Moeilikheidsgraad: Maklik


    • Toerusting


  • Klein kastrol

  • Fyn mes

  • Hittebestande lepel

  • Klein bordjie of deksel om die suurlemoen ondergedompel te hou


    • Bestanddele


    Hoofbestanddeel


  • Suurlemoen, heel en ongeskil: 120 g


    • Metode


  • 1. Plaas die heel suurlemoen in 'n klein kastrol en bedek dit met 20 g water. Bring die water tot 'n sagte prut oor medium hitte, verlaag dan na laag en handhaaf 'n baie sagte prut vir 30 minute. Die suurlemoen moet effens sagter word, en die skil moet glansend en sag word sonder om oop te bars.

  • 2. Skakel die hitte af en laat die suurlemoen vir 5 minute in die warm water staan. Dit laat die vleis set en maak die tekstuur deur die middel egalig.

  • 3. Lig die suurlemoen uit die water en laat dit net genoeg afkoel om te hanteer. Die vrug moet soepel voel onder ligte druk, met die skil wat skoon meegee onder die mes.

  • 4. Bedien die suurlemoen heel, of sny dit aan tafel oop om sy aroma vry te stel. Die vleis moet sappig, helder en versag wees, met die bitterheid getemper maar steeds teenwoordig.


    • Opdien en bediening


    Plaas die suurlemoen alleen op 'n klein bordjie, of rangskik dit liggies in sy eie netjie as dit as 'n visuele verwysing na die oorspronklike vorm bedien word. Bied dit eenvoudig aan, sonder garnering, sodat die suiwerheid van die vrug die fokus bly.

    Professionele notas


    Die suurlemoen moet ongeskonde bly; enige skeur tydens gaarmaak sal die finale karakter afstomp. Hou die prut sag, nooit aktief nie, sodat die skil versag voordat die vleis afbreek. Die voltooide vrug moet sag, geurig en ten volle herkenbaar as suurlemoen wees, maar met 'n rustiger, meer afgeronde rand.
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