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Stik Bengkuang Dingin

Stik Bengkuang Dingin
Dicatat oleh @ishowspeed | 3 pengguna menyukai makanan ini | 0 pengguna menyimpan makanan ini

Fakta Nutrisi

Per sajian 180g

% Nilai Harian berdasarkan diet 2000 kkal

Kalori 68 kcal
3% DV
Total Lemak 0.2g
0% DV
Lemak Tak Jenuh Tunggal0.0g
Lemak Tak Jenuh Ganda0.1g
Lemak Jenuh0.0g
Total Karbohidrat 16.2g
5% DV
Serat8.8g
Pati4.0g
Gula3.4g
Protein 1.3g
3% DV
Protein Nabati1.3g

Tentang

Bengkuang mentah yang dipotong memanjang dan disajikan dingin; sayuran akar rendah kalori, tinggi serat, dengan karbohidrat sedang serta sangat sedikit lemak dan protein.

Bahan-bahan

  • jicama

Vitamin & Mineral

Vitamin

NutrisiJumlah%AKGWaktu paruh
Kolin22.2mg4%
Folat22.0mcg6%
Niasin0.4mg2%
Asam Pantotenat0.2mg5%
Vitamin B20.0mg3%
Vitamin B10.0mg3%
Vitamin B60.1mg4%
Vitamin C36.6mg41%
Vitamin K0.5mcg0%

Mineral

NutrisiJumlah%AKGWaktu paruh
Kalsium22.0mg2%
Tembaga86.0mcg10%
Zat Besi1.1mg6%
Magnesium22.0mg5%
Fosfor33.0mg5%
Kalium270.0mg6%
Selenium1.3mcg2%
Natrium7.0mg0%
Seng0.3mg3%

Batang Bengkuang Dingin dengan Kemanisan Alami yang Renyah

Catatan pembuka



Ini adalah bengkuang dalam bentuknya yang paling murni: dingin, bersih, dan menyegarkan dengan tenang. Hidangan ini sepenuhnya bergantung pada ketepatan potongan dan suhu, sehingga teksturnya tetap renyah dan rasanya tetap cerah serta tertahan. Disajikan sangat dingin, hidangan ini menawarkan kerenyahan padat dan berair yang sama elegannya dengan kesederhanaannya.

Dasar resep



  • Kategori hidangan: Olahan sayuran mentah

  • Masakan atau asal: Kontemporer

  • Jenis sajian: Hidangan pembuka atau pembersih palate

  • Hasil: 1 porsi

  • Ukuran saji: 180 g

  • Waktu persiapan: 10 menit

  • Waktu memasak: 0 menit

  • Total waktu: 10 menit

  • Tingkat kesulitan: Mudah


    • Peralatan



  • Pisau chef

  • Talenan

  • Pengupas sayur

  • Nampan kecil atau piring dingin


    • Bahan-bahan



  • 180 g bengkuang, dikupas dan dirapikan


    • Metode



  • 1. Letakkan bengkuang di atas talenan lalu kupas seluruh kulit luarnya yang tebal hingga daging pucat di bawahnya terlihat. Rapikan bagian tepi yang kering atau berserat agar permukaannya bersih dan rata.


  • 2. Potong bengkuang menjadi batang-batang seragam, masing-masing sekitar 1 cm tebalnya dan panjang 6 hingga 8 cm. Jaga agar potongannya presisi sehingga setiap bagiannya tampak rapi, konsisten, dan memberi sensasi patahan renyah yang bersih saat dimakan.


  • 3. Susun batang-batang tersebut dalam satu lapisan di atas nampan atau piring dingin. Dinginkan dalam lemari es selama 10 menit, cukup lama untuk mengencangkan dagingnya dan menegaskan teksturnya.


  • 4. Pindahkan bengkuang ke piring saji. Tekstur akhirnya harus renyah, berair, dan dingin, dengan rasa manis ringan yang bersih tanpa bagian tengah yang lembek.


    • Penataan dan penyajian



    Sajikan bengkuang dalam susunan yang rapi dan tertahan, dengan batang-batangnya sejajar, bukan tersebar acak. Tampilannya harus terasa dingin, sederhana, dan presisi, menonjolkan kejernihan alami serta kerenyahan sayuran ini.

    Catatan profesional



  • Potongan yang seragam sangat penting; potongan yang tidak rata akan melemahkan tekstur dan tampilan.

  • Pendinginan sebelum disajikan meningkatkan sensasi renyah dan memberi hidangan ini kesegaran yang diinginkan.

  • Gunakan hanya bengkuang yang sudah terkupas sempurna; sisa kulit apa pun akan mengurangi tekstur dan rasa.
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