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Vitreae lagana cum cammaris, pullo, brassica et cepa viridi in liquamine kari viridi

Vitreae lagana cum cammaris, pullo, brassica et cepa viridi in liquamine kari viridi
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Notitia nutritionis

Per portionem 165g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 235 kcal
12% DV
Adeps totalis 7.2g
11% DV
Adeps monoinsaturatus3.5g
Adeps polyinsaturatus1.8g
Adeps saturatus1.3g
Carbohydrata totalia 24.0g
8% DV
Fibra2.1g
Amylum19.7g
Sacchara2.2g
Proteinum 18.5g
37% DV
Proteinum animale17.2g
Proteinum vegetabile1.3g

De

Parva portio reliqua laganorum vitreorum frixorum cum cammaris mixtis et pullo. Praebet modicam copiam proteini et carbohydratorum, fibra autem minor est; adest etiam aliquantum sodii ex liquamine et condimentis.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.2mcg14%
Cholinum46.0mg8%
Folatum (B9)24.0mcg6%
Niacinum (B3)4.1mg26%
Acidum pantothenicum (B5)0.7mg14%
Riboflavinum (B2)0.1mg9%
Thiaminum (B1)0.1mg9%
Vitaminum A42.0mcg5%
Vitaminum B120.9mcg38%
Vitaminum B60.2mg14%
Vitaminum C8.4mg9%
Vitaminum D0.3mcg2%
Vitaminum E1.1mg7%
Vitaminum K28.0mcg23%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium48.0mg5%
Cuprum120.0mcg13%
Ferrum1.6mg9%
Magnesium24.0mg6%
Phosphorus185.0mg26%
Kalium255.0mg5%
Selenium24.0mcg44%
Natrium690.0mg30%
Zincum1.1mg10%

Vitrei Vermicelli cum Camarone, Pullō, Brassicā, et Cepā Vernā in Glaciē Cari Viridis

Praefatio


Hoc est frixum in sartagine diligenter compositum, in contrariis structum: vermicelli sericei, caro avium tenera, conchylia dulcia, et brassica cocta usque ad punctum paene collabendi. Ius cari viridis huic disco spinam aromaticam praebet, dum ius sojae, allium, et piper nigrum exitum purum et salsum servant. Edendum est ut patina integra et bene librata, structura levis sed sapore accurata.

Essentialia receptae


  • Categoria ferculi: Ferculum vermicellorum in sartagine frixorum

  • Culina sive origo: Ad modum Asiae Austro-Orientalis inspiratum

  • Genus cursus: Ferculum principale

  • Portio effecta: 1 portio

  • Magnitudo portionis: 165 g

  • Tempus praeparationis: 12 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totale: 20 minuta

  • Difficultas: Media


    • Instrumenta


  • 1 caccabus mediocris

  • 1 wok vel magna sartago ad saltandum

  • 1 cribrum tenue vel colum

  • 1 tabula sectoria

  • 1 culter coquinaris

  • 1 spatula repugnans calori vel forceps


    • Ingredientia


    Partes principales


  • Vermicellus vitreus, 35 g

  • Camaro, depuratus et vena extracta, 35 g

  • Pullus, tenuiter sectus, 35 g

  • Brassica, subtiliter secta, 35 g

  • Cepa verna, oblique acute secta, 8 g

  • Allium, subtiliter minutum, 4 g


    • Condimenta et ius


  • Ius sojae, 10 g

  • Oleum vegetabile, 10 g

  • Piper nigrum, 1 g

  • Sal, 1 g

  • Ius cari viridis, 21 g


    • Modus


  • 1. Aquam in caccabo mediocri ad plenam ebullitionem perduc. Adde vermicellum vitreum et coque per 3 ad 4 minuta, tantum donec flexibilis et translucens sit, levi tamen morsu in nucleo retento. Statim cola, breviter sub aqua frigida ablue, et seorsum pone bene colatum.


  • 2. Pullum et camarones sale et pipere nigro condi. Partes separatas serva, ut utraque munde coquatur et propriam texturam retineat.


  • 3. Wok vel magnam sartaginem ad ignem altum calefac donec calida sit, deinde adde oleum vegetabile. Adde allium et move per 10 ad 15 secundas, tantum donec fragrantiam emittat; ne sine illud alte coloretur.


  • 4. Adde pullum et in sartagine frige per 2 minuta, partibus continenter motis donec superficies opaca et leviter firma fiat. Adde camarones et perge per 1 minutum, donec camarones ad margines rosei fieri incipiant.


  • 5. Adde brassicam et coque per 1 ad 2 minuta, assidue iactans, donec paulum mollescat sed tenuem crispitudinem adhuc teneat. Sartago viva et sicca manere debet, non vaporosa.


  • 6. Adde ius cari viridis et ius sojae. Move ut ingredientia aequaliter obtegantur, deinde adde vermicellum vitreum colatum. Iacta per 30 ad 45 secundas donec vermicelli nitidi, aequaliter conditi, et penitus calefacti sint.


  • 7. Adde cepam vernam et semel iterum iacta per 10 secundas. Statim ab igne remove; cepa verna clara et aromatica manere debet, non in mollitiem marcidam deliquescere.


    • In patinam componere et ministrare


    Vermicellos ordinate in catino humili vel in patina calida congere, camarones et pullum ad superficiem trahens potius quam eos obruens. Ferculum perfectum leviter illitum apparere debet, brassica et cepa verna aequaliter distributis et vermicellis distinctis manentibus, non in massas cohaerentibus.

    Notae professionales


  • Vermicellus vitreus penitus colandus est; aqua superflua ius diluet et glaciem debilitabit.

  • Ignem altum et coctionem brevem serva, ut camarones teneri maneant et pullus succosus permaneat.

  • Cepam vernam in fine tantum adde; eius recentia ad ultimam librationem essentialis est.
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