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Cabai Segar Campur Bakar

Cabai Segar Campur Bakar
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Fakta Nutrisi

Per sajian 105g

% Nilai Harian berdasarkan diet 2000 kkal

Kalori 42 kcal
2% DV
Total Lemak 0.5g
1% DV
Lemak Tak Jenuh Tunggal0.1g
Lemak Tak Jenuh Ganda0.2g
Lemak Jenuh0.1g
Total Karbohidrat 9.3g
3% DV
Serat1.8g
Pati2.2g
Gula5.3g
Protein 1.9g
4% DV
Protein Nabati1.9g

Tentang

Seporsi kecil cabai segar campur yang dibakar, sangat rendah kalori dan lemak, dengan karbohidrat serta serat dalam jumlah sedang. Kaya vitamin C dan mengandung sedikit vitamin A, kalium, serta mikronutrien lainnya.

Bahan-bahan

  • mixed chili peppers

Vitamin & Mineral

Vitamin

NutrisiJumlah%AKGWaktu paruh
Biotin1.8mcg6%
Kolin11.0mg2%
Folat24.0mcg6%
Niasin1.6mg10%
Asam Pantotenat0.2mg4%
Vitamin B20.1mg7%
Vitamin B10.1mg7%
Vitamin A62.0mcg7%
Vitamin B60.3mg19%
Vitamin C151.0mg168%
Vitamin E0.7mg5%
Vitamin K15.0mcg13%

Mineral

NutrisiJumlah%AKGWaktu paruh
Kalsium15.0mg2%
Tembaga90.0mcg10%
Zat Besi0.8mg4%
Magnesium18.0mg4%
Fosfor31.0mg4%
Kalium337.0mg7%
Selenium0.5mcg1%
Natrium7.0mg0%
Seng0.3mg3%

Cabai Segar Campur Bakar Hangus

Catatan pengantar


Ini adalah studi tentang api, kecerahan, dan pengendalian. Cabai diperlakukan secara singkat dan presisi sehingga panas alaminya tetap terasa jelas sementara kulitnya memperoleh sedikit aroma asap. Disajikan secara sederhana, hidangan ini terasa tajam, bersih, dan langsung.

Inti resep


  • Kategori hidangan: Olahan sayuran

  • Masakan atau asal: Kontemporer

  • Jenis sajian: Lauk pendamping

  • Hasil: 2 porsi

  • Ukuran porsi: 52.5 g

  • Waktu persiapan: 10 menit

  • Waktu memasak: 6 menit

  • Total waktu: 16 menit

  • Tingkat kesulitan: Mudah


    • Peralatan


  • Wajan berat atau wajan besi cor

  • Penjepit

  • Nampan kecil atau piring untuk mengistirahatkan


    • Bahan


    Komponen utama


  • Cabai segar campur, 105 g


    • Metode


  • 1. Periksa cabai dan biarkan tetap utuh. Lap hingga bersih dan keringkan sepenuhnya; kelembapan pada permukaan akan menghambat proses pembakaran hangus yang rapi.

  • 2. Letakkan wajan berat atau wajan besi cor di atas api besar selama 3 menit, sampai permukaannya sangat panas dan hanya terlihat semburat panas yang sangat samar di atasnya.

  • 3. Masukkan cabai dalam satu lapisan. Masak selama 5 hingga 6 menit, balik setiap 30 hingga 45 detik dengan penjepit agar kulit melepuh merata tanpa membuat dagingnya kempis. Cabai siap ketika kulitnya berbintik dan sedikit menghitam di beberapa bagian, dagingnya telah melunak, dan aromanya menjadi berasap serta manis.

  • 4. Segera pindahkan ke nampan atau piring dan istirahatkan selama 2 menit. Ini menstabilkan panas dan mempertahankan bentuk cabai sementara kulitnya terus mengendur.

  • 5. Sajikan selagi masih hangat, dengan kulit tetap utuh dan cabai tampak mengilap oleh sarinya sendiri.


    • Penataan dan penyajian


    Susun cabai dalam garis sempit yang tertata atau kelompok longgar, bukan ditumpuk. Sajikan hangat, dengan bekas bakaran terlihat jelas dan warna yang beragam di seluruh piring. Kesan akhirnya harus hidup, terkonsentrasi, dan bersih.

    Catatan profesional


  • Panas tinggi sangat penting; wajan yang kurang panas akan mengukus cabai dan menghilangkan karakternya.

  • Balik sesering mungkin dan sebentar-sebentar untuk mengendalikan pelepuhan tanpa terlalu melunakkan dagingnya.

  • Biarkan cabai tetap utuh untuk tekstur yang paling terjaga dan penyajian yang paling rapi.
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