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Pečene miješane svježe čili papričice

Pečene miješane svježe čili papričice
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Nutritivne vrijednosti

Po porciji od 105 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 42 kcal
2% DV
Ukupne masti 0.5g
1% DV
Mononezasićene masti0.1g
Polinezasićene masti0.2g
Zasićene masti0.1g
Ukupni ugljikohidrati 9.3g
3% DV
Vlakna1.8g
Škrob2.2g
Šećeri5.3g
Proteini 1.9g
4% DV
Biljni proteini1.9g

O proizvodu

Mala porcija miješanih svježih čili papričica, vrlo niskokalorična i s malo masti, uz umjeren udio ugljikohidrata i vlakana. Bogata je vitaminom C te sadrži manje količine vitamina A, kalija i drugih mikronutrijenata.

Sastojci

  • mixed chili peppers

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)1.8mcg6%
Kolin11.0mg2%
Folat (B9)24.0mcg6%
Niacin (B3)1.6mg10%
Pantotenska kiselina (B5)0.2mg4%
Riboflavin (B2)0.1mg7%
Tiamin (B1)0.1mg7%
Vitamin A62.0mcg7%
Vitamin B60.3mg19%
Vitamin C151.0mg168%
Vitamin E0.7mg5%
Vitamin K15.0mcg13%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij15.0mg2%
Bakar90.0mcg10%
Željezo0.8mg4%
Magnezij18.0mg4%
Fosfor31.0mg4%
Kalij337.0mg7%
Selen0.5mcg1%
Natrij7.0mg0%
Cink0.3mg3%

Pougljene miješane svježe čili papričice

Uvodna napomena


Ovo je studija vatre, svježine i suzdržanosti. Papričice se obrađuju kratko i precizno kako bi njihova prirodna ljutina ostala izražena, dok kožica poprima blagu dimljenost. Posluženo jednostavno, jelo je oštro, čisto i neposredno.

Osnovne informacije o receptu


  • Kategorija jela: Priprema od povrća

  • Kuhinja ili podrijetlo: Suvremena

  • Vrsta slijeda: Prilog

  • Prinos: 2 porcije

  • Veličina porcije: 52.5 g

  • Vrijeme pripreme: 10 minuta

  • Vrijeme kuhanja: 6 minuta

  • Ukupno vrijeme: 16 minuta

  • Težina: Lako


    • Oprema


  • Teška tava ili tava od lijevanog željeza

  • Kuhinjska hvataljka

  • Mali pladanj ili tanjur za odmaranje


    • Sastojci


    Glavna komponenta


  • Miješane svježe čili papričice, 105 g


    • Postupak


  • 1. Pregledajte čili papričice i ostavite ih cijele. Obrišite ih i temeljito osušite; svaka površinska vlaga spriječit će ravnomjerno pougljenjivanje.

  • 2. Stavite tešku tavu ili tavu od lijevanog željeza na jaku vatru na 3 minute, dok površina ne bude vrlo vruća i iznad nje se ne vidi tek najslabiji titraj topline.

  • 3. Dodajte čili papričice u jednom sloju. Pecite 5 do 6 minuta, okrećući ih kuhinjskom hvataljkom svakih 30 do 45 sekundi kako bi se kožica ravnomjerno napuhnula i pougljenila, a meso ostalo čvrsto. Papričice su gotove kada je kožica mjestimično pjegava i lagano pocrnjela, meso je omekšalo, a aroma postane dimna i slatkasta.

  • 4. Odmah ih prebacite na pladanj ili tanjur i ostavite da odmore 2 minute. Time se toplina stabilizira i čuva oblik papričica dok se kožica nastavlja odvajati.

  • 5. Poslužite dok su još tople, s netaknutom kožicom i sjajne od vlastitih sokova.


    • Aranžiranje i posluživanje


    Složite papričice u usku, promišljenu liniju ili u rahlu skupinu, a ne na hrpu. Poslužite ih tople, tako da se vidi pougljenjena površina i raznolikost boja na tanjuru. Završni dojam treba biti živ, koncentriran i čist.

    Profesionalne napomene


  • Jaka vatra je ključna; preslabo zagrijana tava papričice će kuhati na pari i otupjeti njihov karakter.

  • Često i kratko okrećite kako biste kontrolirali stvaranje mjehurića na kožici bez pretjeranog omekšavanja mesa.

  • Ostavite papričice cijele za najdiscipliniraniju teksturu i najčišću prezentaciju.
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