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Salmo more Hongkongensi cum glacie soiae aromatica

Salmo more Hongkongensi cum glacie soiae aromatica
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Notitia nutritionis

Per portionem 220g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 420 kcal
21% DV
Adeps totalis 26.0g
40% DV
Adeps monoinsaturatus10.0g
Adeps polyinsaturatus7.0g
Adeps saturatus5.0g
Carbohydrata totalia 10.0g
3% DV
Fibra1.0g
Amylum6.0g
Sacchara4.0g
Proteinum 34.0g
68% DV
Proteinum animale34.0g

De

Salmo salsa sapida more Hongkongensi paratur, plerumque in patella assatus aut leviter iusculatus, cum glacie soiae aromatica.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)6.0mcg20%
Cholinum120.0mg22%
Folatum (B9)25.0mcg6%
Niacinum (B3)12.0mg75%
Acidum pantothenicum (B5)3.0mg60%
Riboflavinum (B2)0.3mg23%
Thiaminum (B1)0.2mg17%
Vitaminum A60.0mcg7%
Vitaminum B124.5mcg188%
Vitaminum B61.1mg65%
Vitaminum C2.0mg2%
Vitaminum D12.0mcg60%
Vitaminum E3.0mg20%
Vitaminum K1.0mcg1%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium35.0mg4%
Chromium2.0mcg6%
Cuprum0.1mcg0%
Iodum35.0mcg23%
Ferrum1.2mg7%
Magnesium45.0mg11%
Manganum0.1mg2%
Molybdaenum5.0mcg11%
Phosphorus380.0mg54%
Kalium650.0mg14%
Selenium45.0mcg82%
Natrium750.0mg33%
Zincum1.2mg11%

Salmo more Hongkongensi cum illinito aromatico ex liquamine soyano

Ferculum tacitae diligentiae, haec praeparatio opulentiam salmonis cum gravitate liquaminis soyani more Hongkongensi componit. Coctio brevis et accurata est, interiorem umidum sericeumque servans, dum superficies nitida levi sed moderata vi exstruitur. Patina composita est, sapore directa et fine composito moderata.

Praecipua recetae



  • Categoria ferculi: Ferculum principale

  • Culina sive origo: More Hongkongensi

  • Genus cursus: Cibus marinus

  • Portio effecta: 1 portio

  • Magnitudo portionis: 220 g

  • Tempus praeparationis: 5 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totum: 13 minuta

  • Difficultas: Facilis


    • Instrumenta



  • Sartago gravis ad assandum, 24 cm

  • Parva scutella ad miscendum

  • Spathula vel pala ad piscem vertendum

  • Patina ad serviendum


    • Ingredientia



    Pars principalis


  • Assula salmonis, cum cute si praesto est: 170 g


    • Liquamen et condimenta


  • Liquamen soyanum more Hongkongensi: 30 g

  • Aromata et condimenta, subtiliter praeparata: 10 g


    • Pinguedo ad coquendum


  • Oleum ad coquendum: 10 g


    • Methodus



  • 1. Assulam salmonis linteo chartaceo sicca. Superficies humore carere debet, ut piscis pure aduratur et illinitum aequaliter adhaereat.


  • 2. Oleum ad coquendum in sartagine super ignem medium-altum per 1 minutum calefac, donec oleum niteat et libere per sartaginem moveatur.


  • 3. Salmonem in sartaginem pone parte ad aspectum destinata deorsum versa. Coque per 3 minuta sine motu, donec pars inferior alte aurea sit et a sartagine pure solvatur.


  • 4. Salmonem verte et coque per 2 minuta in altera parte. Caro ad margines vix opaca manere debet et in medio adhuc paulum translucida.


  • 5. Aromata et condimenta in sartaginem adde et ea in oleo calido breviter move per 15 ad 20 secundas, tantum donec fragrantia exsurgat.


  • 6. Liquamen soyanum more Hongkongensi adde et id super salmonem continue cochleari funde per 1 minutum. Liquamen leviter redigi debet et piscem strato nitido atque concentrato obducere.


  • 7. Sartaginem ab igne remove et salmonem in illinito quiescere sine per 1 minutum. Caro ad exitum umidum et tenerum cum delicata separatione lamellarum consistere debet.


    • Compositio in patina et servitium



    Salmonem in patina calida paulum extra centrum dispone et reliquo illinito perfunde. Margine puro et nitore conspicuo exhibe, ut liquamen piscem potius ambiat quam obruat.

    Notae professionales



  • Ignem moderatum serva; calor nimius salmonem contrahere faciet antequam illinitum formari possit.

  • Liquamen piscem oblinire debet, non sub eo colligi.

  • Statim servi, dum superficies nitida manet et interior adhuc mollis est.
    • Humilis in CarbohydratisSine GlutineSine LacteisPaleoMediterranea
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