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Wasa näkileib jääsalati ja punase tšilliga

Wasa näkileib jääsalati ja punase tšilliga
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Toitumisalane teave

Portsjoni kohta (58 g)

% päevasest väärtusest põhineb 2000 kcal dieedil

Kalorid 92 kcal
5% DV
Rasvad kokku 1.2g
2% DV
monoküllastumata rasvhapped0.4g
polüküllastumata rasvhapped0.4g
küllastunud rasvhapped0.2g
Süsivesikud kokku 17.1g
6% DV
kiudained4.8g
tärklis11.0g
suhkrud1.3g
Valk 3.2g
6% DV
taimne valk3.2g

Teave

Kerge vahepala Wasa Originali rukkist näkileivast, jääsalatist ja väikesest punasest tšillipiprast. Vähese rasva- ja kalorisisaldusega ning sisaldab mõõdukalt süsivesikuid ja kiudaineid.

Koostisosad

Vitamiinid ja mineraalid

Vitamiinid

ToitaineKogusPV%Poolestusaeg
biotiin (B7-vitamiin)2.1mcg7%
koliin8.4mg2%
folaat (B9-vitamiin)39.0mcg10%
niatsiin (B3-vitamiin)1.9mg12%
pantoteenhape (B5-vitamiin)0.3mg6%
riboflaviin (B2-vitamiin)0.1mg6%
tiamiin (B1-vitamiin)0.2mg15%
A-vitamiin24.0mcg3%
B6-vitamiin0.1mg7%
C-vitamiin8.7mg10%
E-vitamiin0.4mg3%
K-vitamiin31.0mcg26%

Mineraalid

ToitaineKogusPV%Poolestusaeg
kaltsium23.0mg2%
vask120.0mcg13%
raud1.1mg6%
magneesium32.0mg8%
fosfor78.0mg11%
kaalium156.0mg3%
seleen9.0mcg16%
naatrium118.0mg5%
tsink0.7mg6%

Wasa näkileib jääsalati ja punase tšilliga

Sissejuhatus



See on kontrastide uurimus: rabe rukkinäkkileib, külm salat ja värske tšilli puhas teravus. Roog sõltub täpsusest, sest nii väheste elementide puhul saavad tekstuurist ja proportsioonist kogu ülesehitus. Õigesti serveerituna on see napp, terav ja täpne.

Retsepti põhiteave



  • Roa kategooria: Näkileivasuupiste

  • Köök või päritolu: Põhjamaadest inspireeritud

  • Käigu tüüp: Kerge eelroog

  • Kogus: 1 portsjon

  • Portsjoni suurus: 58 g

  • Ettevalmistusaeg: 5 minutit

  • Küpsetusaeg: 0 minutit

  • Koguaeg: 5 minutit

  • Raskusaste: Lihtne


    • Vahendid



  • Väike lõikelaud

  • Terav nuga

  • Serveerimistaldrik


    • Koostisosad



    Kokkupanek


  • 30 g rukkinäkkileiba

  • 22 g jääsalatit, väga peeneks ribastatult

  • 6 g punast tšillipipart, õhukesteks viiludeks lõigatult


    • Valmistamine



  • 1. Aseta rukkinäkkileib puhtale tööpinnale. Hoia see tervena ja murdmata; selle kuivus ja krõmpsuvus on lõpliku tekstuuri jaoks hädavajalikud.

  • 2. Ribasta jääsalat väga peeneks. See peab tunduma kerge, külm ja krõbe, ilma liigse niiskuseta.

  • 3. Lõika punane tšillipipar õhukesteks ühtlasteks rõngasteks. Eemalda seemned ainult siis, kui need lõikamise ajal loomulikult eralduvad; ära mulju viljaliha.

  • 4. Jaota salat ühtlaselt näkileivale, vajutades ainult kergelt, et pind jääks õhuline ja selgepiiriline.

  • 5. Jaota tšilliviilud salatile vaoshoitud ja ühtlase mustrina. Teravus peab olema tuntav, kuid mitte domineeriv.

  • 6. Tõsta serveerimistaldrikule ja serveeri kohe, kuni näkileib on täielikult rabe ja salat teravalt külm.


    • Serveerimine ja esitlus



    Serveeri näkileib tervena, asetatuna lihtsa taldriku keskele. Salat peaks moodustama kahvatu tekstuurse kihi ning punane tšilli lisama täpse värvi- ja teravusjoone. Lõpptulemus peaks olema kuiv, krõbe, jahe ja puhtalt pikantne.

    Professionaalsed märkused



  • Salat peab olema kuiv ja peeneks lõigatud; igasugune niiskus pehmendab näkileiba.

  • Lõika tšilli õhukeselt ja ühtlaselt, et teravus jaotuks ega koonduks.

  • Serveeri kohe. Seda rooga määratleb kontrast ja kontrast kaob kiiresti.
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