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Geskroeide gemengde vars rissies

Geskroeide gemengde vars rissies
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Voedingsfeite

Per porsie van 105 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 42 kcal
2% DV
Totale vet 0.5g
1% DV
Mono-onversadigde vet0.1g
Poli-onversadigde vet0.2g
Versadigde vet0.1g
Totale koolhidrate 9.3g
3% DV
Vesel1.8g
Stysel2.2g
Suikers5.3g
Proteïen 1.9g
4% DV
Plantaardige proteïen1.9g

Oor

’n Klein skinkbord gemengde vars rissies, baie laag in kalorieë en vet, met matige koolhidrate en vesel. Ryk aan vitamien C en bevat klein hoeveelhede vitamien A, kalium en ander mikronutriënte.

Bestanddele

  • mixed chili peppers

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)1.8mcg6%
Cholien11.0mg2%
Folaat (B9)24.0mcg6%
Niasien (B3)1.6mg10%
Pantoteensuur (B5)0.2mg4%
Riboflavien (B2)0.1mg7%
Tiamien (B1)0.1mg7%
Vitamien A62.0mcg7%
Vitamien B60.3mg19%
Vitamien C151.0mg168%
Vitamien E0.7mg5%
Vitamien K15.0mcg13%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium15.0mg2%
Koper90.0mcg10%
Yster0.8mg4%
Magnesium18.0mg4%
Fosfor31.0mg4%
Kalium337.0mg7%
Selenium0.5mcg1%
Natrium7.0mg0%
Sink0.3mg3%

Geskroeide Gemengde Vars Rissies

Inleiding


Hierdie is 'n studie in vuur, helderheid en terughouding. Die rissies word kort en presies behandel sodat hul natuurlike hitte lewendig bly terwyl hul skille 'n ligte rokerigheid aanneem. Eenvoudig voorgesit, is die gereg skerp, suiwer en onmiddellik.

Resep-noodsaaklikhede


  • Geregkategorie: Groentevoorbereiding

  • Kombuis of oorsprong: Kontemporêr

  • Gangtipe: Bygereg

  • Opbrengs: 2 porsies

  • Porsiegrootte: 52.5 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 6 minute

  • Totale tyd: 16 minute

  • Moeilikheidsgraad: Maklik


    • Toerusting


  • Swaar pan of gietysterpan

  • Tang

  • Klein skinkbord of bord om te laat rus


    • Bestanddele


    Hoofkomponent


  • Gemengde vars rissies, 105 g


    • Metode


  • 1. Inspekteer die rissies en laat hulle heel. Vee hulle skoon en droog hulle deeglik af; enige vog op die oppervlak sal skoon skroei verhinder.

  • 2. Plaas 'n swaar pan of gietysterpan oor hoë hitte vir 3 minute, totdat die oppervlak baie warm is en slegs die vaagste hitteflikkering daarbo sigbaar is.

  • 3. Voeg die rissies in 'n enkele laag by. Gaar vir 5 tot 6 minute en draai hulle elke 30 tot 45 sekondes met 'n tang sodat die skille eweredig blaas sonder dat die vleis inmekaarsak. Die rissies is gereed wanneer die skille gevlek en op plekke liggies swartgebrand is, die vleis sagter geword het en die aroma rokerig en soet word.

  • 4. Plaas dadelik oor na 'n skinkbord of bord en laat vir 2 minute rus. Dit laat die hitte bedaar en behou die rissies se vorm terwyl die skille verder loskom.

  • 5. Bedien terwyl dit nog warm is, met die skille ongeskonde en die rissies glansend van hul eie sappe.


    • Uitplasing en bediening


    Rangskik die rissies in 'n smal, saamgestelde lyn of 'n los groep eerder as 'n hoop. Bied hulle warm aan, met die skroei sigbaar en die kleure gevarieerd oor die bord. Die finale indruk moet lewendig, gekonsentreerd en suiwer wees.

    Professionele notas


  • Hoë hitte is noodsaaklik; 'n lafhartige pan sal die rissies stoom en hul karakter afplat.

  • Draai dikwels en kortliks om blaasvorming te beheer sonder om die vleis te sag te maak.

  • Hou die rissies heel vir die mees gedissiplineerde tekstuur en die netjiesste aanbieding.
    • VeganVegetariesPaleoMediterreensGlutenvrySuiwelvryWhole30Gebalanseerd
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