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Grillede blandede friske chilipebre

Grillede blandede friske chilipebre
3 brugere kunne lide denne mad | 0 brugere gemte denne mad

Næringsindhold

Pr. portion på 105 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 42 kcal
2% DV
Fedt i alt 0.5g
1% DV
Enkeltumættede fedtsyrer0.1g
Flerumættede fedtsyrer0.2g
Mættede fedtsyrer0.1g
Kulhydrat i alt 9.3g
3% DV
Kostfibre1.8g
Stivelse2.2g
Sukkerarter5.3g
Protein 1.9g
4% DV
Vegetabilsk protein1.9g

Om

Et lille fad med blandede friske chilipebre, meget lavt i kalorier og fedt, med et moderat indhold af kulhydrat og kostfibre. Rig på C-vitamin og giver små mængder A-vitamin, kalium og andre mikronæringsstoffer.

Ingredienser

  • mixed chili peppers

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin1.8mcg6%
Cholin11.0mg2%
Folat24.0mcg6%
Niacin1.6mg10%
Pantothensyre0.2mg4%
Riboflavin0.1mg7%
Thiamin0.1mg7%
Vitamin A62.0mcg7%
Vitamin B60.3mg19%
Vitamin C151.0mg168%
Vitamin E0.7mg5%
Vitamin K15.0mcg13%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium15.0mg2%
Kobber90.0mcg10%
Jern0.8mg4%
Magnesium18.0mg4%
Fosfor31.0mg4%
Kalium337.0mg7%
Selen0.5mcg1%
Natrium7.0mg0%
Zink0.3mg3%

Forkullede blandede friske chilipebre

Indledning


Dette er en studie i ild, friskhed og tilbageholdenhed. Peberfrugterne behandles kort og præcist, så deres naturlige styrke forbliver levende, mens skindet får en let røget tone. Serveret enkelt er retten skarp, ren og umiddelbar.

Grundoplysninger om opskriften


  • Retkategori: Tilberedning af grøntsager

  • Køkken eller oprindelse: Moderne

  • Rettype: Tilbehør

  • Udbytte: 2 portioner

  • Portionsstørrelse: 52.5 g

  • Forberedelsestid: 10 minutter

  • Tilberedningstid: 6 minutter

  • Samlet tid: 16 minutter

  • Sværhedsgrad: Nem


    • Udstyr


  • Kraftig stegepande eller støbejernspande

  • Tang

  • Lille bakke eller tallerken til hvile


    • Ingredienser


    Hovedkomponent


  • Blandede friske chilipebre, 105 g


    • Fremgangsmåde


  • 1. Gennemgå chilipeberne, og lad dem være hele. Tør dem rene, og tør dem derefter grundigt; enhver overfladefugt vil forhindre en ren forkulning.

  • 2. Sæt en kraftig stegepande eller støbejernspande over høj varme i 3 minutter, indtil overfladen er meget varm, og kun den svageste varmeflimmer er synlig over den.

  • 3. Tilsæt chilipeberne i ét lag. Steg dem i 5 til 6 minutter, og vend dem hver 30. til 45. sekund med en tang, så skindet blærer jævnt uden at få frugtkødet til at falde sammen. Peberne er klar, når skindet er plettet og let sortnet nogle steder, frugtkødet er blevet blødere, og duften bliver røget og sød.

  • 4. Flyt dem straks til en bakke eller tallerken, og lad dem hvile i 2 minutter. Det dæmper varmen og bevarer pebernes form, mens skindet løsner sig helt.

  • 5. Server, mens de stadig er varme, med skindet intakt og peberne blanke af deres egen saft.


    • Anretning og servering


    Anret peberne i en smal, bevidst linje eller en løs klynge frem for i en bunke. Server dem varme, med den forkullede overflade synlig og farverne varieret over tallerkenen. Det endelige indtryk skal være levende, koncentreret og rent.

    Faglige noter


  • Høj varme er afgørende; en for forsigtig pande vil dampe peberne og udflade deres karakter.

  • Vend ofte og kortvarigt for at styre blæredannelsen uden at blødgøre frugtkødet for meget.

  • Hold peberne hele for den mest disciplinerede tekstur og den reneste præsentation.
    • VeganskVegetariskPaleoMiddelhavsdiætGlutenfriMælkefriWhole30Balanceret
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