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Rootsi lihapallid koorekastmega

Rootsi lihapallid koorekastmega
Lisas @test3 | 1 kasutajale meeldis see toit | 0 kasutajat salvestas selle toidu

Toitumisalane teave

Portsjoni kohta (220 g)

% päevasest väärtusest põhineb 2000 kcal dieedil

Kalorid 420 kcal
21% DV
Rasvad kokku 30.0g
46% DV
monoküllastumata rasvhapped13.0g
polüküllastumata rasvhapped4.0g
küllastunud rasvhapped11.0g
transrasvhapped0.5g
Süsivesikud kokku 12.0g
4% DV
kiudained1.0g
tärklis10.0g
suhkrud3.0g
Valk 24.0g
48% DV
loomne valk22.0g
taimne valk2.0g

Teave

Portsjon Rootsi stiilis lihapalle, mis on tavaliselt valmistatud segahakklihast ja maitsestatud vürtsidega ning serveeritud koorekastmega.

Koostisosad

Vitamiinid ja mineraalid

Vitamiinid

ToitaineKogusPV%Poolestusaeg
biotiin (B7-vitamiin)4.0mcg13%
koliin70.0mg13%
folaat (B9-vitamiin)18.0mcg5%
niatsiin (B3-vitamiin)5.0mg31%
pantoteenhape (B5-vitamiin)1.1mg22%
riboflaviin (B2-vitamiin)0.3mg23%
tiamiin (B1-vitamiin)0.2mg17%
A-vitamiin120.0mcg13%
B12-vitamiin1.8mcg75%
B6-vitamiin0.3mg18%
C-vitamiin1.0mg1%
D-vitamiin0.8mcg4%
E-vitamiin1.2mg8%
K-vitamiin4.0mcg3%

Mineraalid

ToitaineKogusPV%Poolestusaeg
kaltsium45.0mg5%
kroom2.0mcg6%
vask0.1mcg0%
jood20.0mcg13%
raud2.8mg16%
magneesium25.0mg6%
mangaan0.1mg2%
molübdeen5.0mcg11%
fosfor220.0mg31%
kaalium320.0mg7%
seleen18.0mcg33%
naatrium650.0mg28%
tsink3.2mg29%

Rootsi lihapallid koorekastmega

Eessõna


Rootsi lihapallid on vaoshoituse musternäide: õrnalt maitsestatud pehme liha sametise koorekastme kõrval, mis täiendab, mitte ei domineeri. Roa õnnestumine sõltub tasakaalust, kus rikkalikkust hoiab ohjes täpsus ning puhas, siidine tekstuur. Õigesti serveerituna peaks see mõjuma kompaktse, elegantse ja sügavalt rahuldust pakkuvana.

Retsepti põhiandmed


  • Roa kategooria: Pearoog

  • Köök või päritolu: Rootsi

  • Käigu tüüp: Soolane pearoog

  • Kogus: 1 portsjon

  • Portsjoni suurus: 220 g

  • Ettevalmistusaeg: 5 minutit

  • Küpsetusaeg: 10 minutit

  • Koguaeg: 15 minutit

  • Raskusaste: Lihtne


    • Varustus


  • Väike sautépann

  • Kuumakindel lusikas või spaatel

  • Serveerimistaldrik


    • Koostisosad


    Lihapallid


  • 180 g lihapalle


    • Koorekaste


  • 40 g koorekastet


    • Valmistamine


  • 1. Aseta lihapallid väikesele sautépannile keskmisele kuumusele. Kuumuta õrnalt 6 kuni 8 minutit, pöörates neid üks või kaks korda, kuni need on läbinisti kuumad ning pealispind on kergelt läikiv ja pehme. Lihapallid peaksid jääma õrnad, mitte kuivad ega tugevalt pruunistatud.

  • 2. Lisa pannile koorekaste ja alanda kuumus madalaks. Sega või keeruta 1 kuni 2 minutit, ainult kuni kaste muutub vedelamaks, katab lihapallid ühtlaselt ning näib läikiv ja sile. Ära lase sellel keema tõusta.

  • 3. Kui kaste nakkub õhukese ühtlase kihina ja lihapallid on keskelt kuumad, eemalda pann kohe tulelt.


    • Serveerimine ja esitlus


    Aseta lihapallid korralikult soojale taldrikule ning tõsta koorekaste lusikaga nende peale ja ümber kontrollitud kastmelombina. Lõpptulemus peaks olema kompaktne, nii et kaste raamib lihapalle, mitte ei mata neid enda alla.

    Professionaalsed märkused


  • Õrn kuumus säilitab lihapallide pehmuse ja hoiab kastme viimistletuna.

  • Kaste peaks jääma siidiselt siledaks; igasugune keemine muudab selle tekstuuri tuhmiks.

  • Serveeri kohe, kui lihapallid on kuumad ja kaste on veel voolav.
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