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Patina nigiri sushi varia

Patina nigiri sushi varia
Relatum a @hokkaido | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 330g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 520 kcal
26% DV
Adeps totalis 18.0g
28% DV
Adeps monoinsaturatus8.6g
Adeps polyinsaturatus4.2g
Adeps saturatus3.8g
Adeps trans0.1g
Carbohydrata totalia 55.0g
18% DV
Fibra2.0g
Amylum50.5g
Sacchara2.5g
Proteinum 31.0g
62% DV
Proteinum animale31.0g

De

Patina nigiri sushi varia, ex oryza sushi maxime composita, cum variis piscibus marinis superpositis. Caloriae mediocres, proteinum satis altum, carbohydrata et pinguedo moderata, praesertim ex salmone.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.0mcg27%
Cholinum92.0mg17%
Folatum (B9)38.0mcg10%
Niacinum (B3)8.4mg53%
Acidum pantothenicum (B5)1.6mg32%
Riboflavinum (B2)0.2mg17%
Thiaminum (B1)0.1mg10%
Vitaminum A95.0mcg11%
Vitaminum B126.2mcg258%
Vitaminum B60.8mg44%
Vitaminum C0.8mg1%
Vitaminum D8.5mcg43%
Vitaminum E2.1mg14%
Vitaminum K7.5mcg6%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium58.0mg6%
Cuprum180.0mcg20%
Ferrum1.9mg11%
Magnesium48.0mg11%
Phosphorus355.0mg51%
Kalium520.0mg11%
Selenium46.0mcg84%
Natrium640.0mg28%
Zincum2.3mg21%

Patina Sushi Nigiri Varii Generis

Praefatio


Haec patina moderationis studium est: oryza condita, piscis integerrimus, cammarus tener, et tamago delicatum, quorum unumquodque ita formatur ut proprium ingenium ostendat. Aequilibrium pendet ex diligentia in oryza, subtilitate in sectione, et tranquilla tractatione per totum processum. Nori parce adhibetur ut frusta compositissima ambiat et ut patinae ultimam contrarietatem praebeat.

Elementa essentialia recipe


  • Categoria ferculi: Patina sushi

  • Culina sive origo: Iaponica

  • Genus cursus: Ferculum principale

  • Portio effecta: 1 patina

  • Magnitudo portionis: 330 g

  • Tempus praeparationis: 35 minuta

  • Tempus coctionis: 25 minuta

  • Tempus totum: 60 minuta

  • Difficultas: Provecta


    • Instrumenta


  • Cribrum subtilis retis

  • Cacabus mediocris cum operculo

  • Catinus ligneus vel non reactivus ad miscendum

  • Pala oryzae vel spatula plana

  • Cacabus parvus

  • Sartago non adhaerens, 20 cm

  • Culter acutus ad secandum

  • Parvus catinus aquae ad oryzam tractandam

  • Lanx vel patina ad componendum


    • Ingredientia



    Oryza sushi


  • 180 g oryzae sushi

  • 24 g aceti oryzae

  • 8 g sacchari

  • 4 g salis


    • Superposita nigiri


  • 35 g thunni, emundati et in segmenta secti

  • 35 g salmonis, emundati et in segmenta secti

  • 30 g cammari, depurati et cocti

  • 25 g ovi, subacti

  • 3 g nori, in angustas fascias secti


    • Modus



  • 1. Oryzam sushi sub aqua frigida ablue donec aqua paene clara defluat. Bene cola, deinde oryzam cum mensurata aquae quantitate oryzae apta, opertam, coque donec grana tenera et distincta sint, circiter 18 minuta. Ab igne remove et, opertam, per 10 minuta quiescere sine.


  • 2. Acetum oryzae, saccharum, et sal in parvo cacabo coniunge. Tantum calefac ut saccharum et sal dissolvantur; ne sine ad ebullitionem pervenire. Hanc condimentorum mixturam per oryzam calidam motu secante leniter misce donec grana nitida et aequaliter condita sint. Oryzam breviter expande ut superfluum calorem amittat et flexibilis potius quam umida fiat.


  • 3. Ovum in sartagine non adhaerente leviter calefacta super ignem mite coque, movendo vel complicando prout opus est, ut tamago tenerum et coagulatum efficiatur. Textura mollis et umida manere debet, non infuscata. Omnino refrigera, deinde in portiones nitidas pro nigiri seca.


  • 4. Thunnum et salmonem in frusta pura et aequalia nigiri apta seca. Sectiones firmae et lenes esse debent, sine marginibus laceris. Si cammari nondum cocti sunt, coque eos donec tantum opaci et firmi fiant, deinde refrigera et per longitudinem divide ut super oryzam plane insideant.


  • 5. Manibus humidis, oryzam sushi in acervos ovales compactos forma, singulos circiter 18 g. Oryza cohaerere debet sine compressione; levis tamen stabilis esse debet.


  • 6. Segmentum thunni super unum acervum oryzae pone et manu leniter forma ut piscis oryzam sequatur. Idem cum salmone et cammaro repete. Tamago fascia angusta nori superpone, eam circa oryzam nitide aptando si opus est. Reliquo nori utere ad frusta nori involuta fasciis puris et tensis perficienda.


  • 7. Nigiri in patina ordine aequabili dispone, colorem et texturam alternando. Oryza conspicua manere debet, superposita in medio collocata, et unumquodque frustum distinctum. Statim ministra dum oryza adhuc flexibilis est et piscis frigidus manet.


    • Instructio ad imponendum et ministrandum


    Nigiri in linea composita vel arcu levi dispone, frustis vividissimis per patinam aequaliter distantibus. Compositio ordinata et tranquilla videri debet, cum unoquoque frusto ad unum morsum apto integro et non fracto exhibito.

    Notae professionales


  • Oryza dum adhuc calida est condienda est; hoc ei nitorem et structuram dat.

  • Piscem minima pressione tracta ut superficies pura et textura integra maneant.

  • Nori adhiberi debet ut accentus, non ut tegumentum; in ministerio siccum et crispum manere debet.
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