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Curry viride Thai bubulum cum melongena

Curry viride Thai bubulum cum melongena
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 320g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 515 kcal
26% DV
Adeps totalis 41.0g
63% DV
Adeps monoinsaturatus9.5g
Adeps polyinsaturatus1.2g
Adeps saturatus28.0g
Adeps trans0.8g
Carbohydrata totalia 14.0g
5% DV
Fibra3.0g
Amylum6.0g
Sacchara5.0g
Proteinum 24.0g
48% DV
Proteinum animale24.0g

De

Curry viride opulentum ex lacte cocois, bubulo et melongena. Praebet modicam copiam proteini, paucos ad mediocres carbohydratos, et multum adipis praecipue ex lacte cocois.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum82.0mg15%
Folatum (B9)24.0mcg6%
Niacinum (B3)5.8mg36%
Acidum pantothenicum (B5)0.7mg14%
Riboflavinum (B2)0.3mg22%
Thiaminum (B1)0.1mg7%
Vitaminum A28.0mcg3%
Vitaminum B122.1mcg88%
Vitaminum B60.4mg25%
Vitaminum C4.5mg5%
Vitaminum D0.1mcg1%
Vitaminum E0.6mg4%
Vitaminum K5.0mcg4%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium45.0mg5%
Cuprum180.0mcg20%
Ferrum4.2mg23%
Magnesium52.0mg12%
Phosphorus235.0mg34%
Kalium520.0mg11%
Selenium24.0mcg44%
Natrium720.0mg31%
Zincum5.1mg46%

Ius viride Thai ex bubula et melongena

Praefatio


Hoc ius temperantia constat: ardor pastae iuris viridis, rotunditas lactis cocois, et profundus sapor bubulae ad aequilibrium adducti mollitie melongenae. Debet vividum potius quam grave sapere, cum fine puro et liquamine quod carni leviter adhaereat. Ferculum finale manere debet molle, aromaticum, et exactum.

Elementa essentialia recipe


  • Categoria ferculi: Ius

  • Culina sive origo: Thai

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 320 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 20 minuta

  • Tempus totale: 30 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Cacabus gravis vel patina lata ad assandum, 24 cm

  • Trulla parva

  • Cochlear calori resistens

  • Culter acutus

  • Tabula sectoria

  • Libra digitalis


    • Ingredientia


    Ius


  • Bubula, purgata et in laminas tenues secta: 140 g

  • Lac cocois: 120 g

  • Melongena, in cuneos ad morsum aptos secta: 40 g

  • Pasta iuris viridis: 12 g

  • Liquamen piscis: 5 g

  • Saccharum palmae: 3 g


    • Methodus


  • 1. Pone patinam super ignem medium et adde pastam iuris viridis. Assidue move per 1 minutum donec fragrans fiat et colore paulo obscurior; pasta acrem et herbaceum odorem emittere debet sine ustione.

  • 2. Adde 40 g lactis cocois et coque per 1 minutum, movendo donec pasta solvatur et mixtura nitida atque unita fiat.

  • 3. Adde reliquum lac cocois et ad lenem ebullitionem super ignem medium perduc. Misce saccharum palmae et liquamen piscis, deinde lente coque per 2 minuta donec liquamen rotundum, sapidum, et leviter dulce sapiat.

  • 4. Adde melongenam et lente coque per 4 ad 5 minuta, frusta semel aut bis vertendo, donec ad margines tenera sint sed formam suam adhuc teneant.

  • 5. Adde bubulam uno strato et lente coque per 2 ad 3 minuta, tantum movendo quantum satis est ut laminae separentur. Bubula debet modo percocta esse, mollis, et adhuc umida; liquamen cohaerens et leviter obtegens manere debet.

  • 6. Statim ab igne remove. Sine ius per 1 minutum quiescere ut liquamen considat et sapores concordent.


    • In patinam imponere et ministrare


    Infunde ius in catinum calidum et leviter profundum, bubula et melongena ita disponens ut in liquamine conspicue iaceant potius quam demersae sint. Ministra cum liquamine aequaliter circa ingredientia collecto, superficie nitida et composita.

    Notae professionales


  • Serva lentam ebullitionem postquam bubula addita est; ebullitio vehemens carnem durabit et liquamen tenuabit.

  • Ius ad finem habere debet salinitatem et dulcedinem aequatas, numquam acre neque nauseose dulce.

  • Melongena tenera sed integra esse debet, mollitiem praebens sine lapsu in liquamen.
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