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Roti rangup Wasa dengan salad iceberg dan cili merah

Roti rangup Wasa dengan salad iceberg dan cili merah
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Fakta Pemakanan

Setiap hidangan 58g

% Nilai Harian berdasarkan diet 2000 kcal

Kalori 92 kcal
5% DV
Jumlah Lemak 1.2g
2% DV
Lemak Mono Tak Tepu0.4g
Lemak Poli Tak Tepu0.4g
Lemak Tepu0.2g
Jumlah Karbohidrat 17.1g
6% DV
Serat4.8g
Kanji11.0g
Jumlah Gula1.3g
Protein 3.2g
6% DV
Protein Tumbuhan3.2g

Tentang

Snek ringan ini terdiri daripada roti rangup rai Wasa Original, salad iceberg dan sedikit cili merah. Rendah lemak dan kalori, dengan karbohidrat serta serat pada tahap sederhana.

Bahan-bahan

Vitamin & Mineral

Vitamin

NutrienJumlahDV%Separuh hayat
Biotin (B7)2.1mcg7%
Kolina8.4mg2%
Folat (B9)39.0mcg10%
Niasin (B3)1.9mg12%
Asid Pantotenik (B5)0.3mg6%
Riboflavin (B2)0.1mg6%
Tiamina (B1)0.2mg15%
Vitamin A24.0mcg3%
Vitamin B60.1mg7%
Vitamin C8.7mg10%
Vitamin E0.4mg3%
Vitamin K31.0mcg26%

Mineral

NutrienJumlahDV%Separuh hayat
Kalsium23.0mg2%
Kuprum120.0mcg13%
Zat Besi1.1mg6%
Magnesium32.0mg8%
Fosforus78.0mg11%
Kalium156.0mg3%
Selenium9.0mcg16%
Natrium118.0mg5%
Zink0.7mg6%

Roti Rangup Wasa dengan Salad Iceberg dan Cili Merah

Nota pengenalan



Ini ialah kajian tentang kontras: rai yang rapuh, salad yang sejuk, dan kepedasan bersih cili segar. Hidangan ini bergantung pada ketepatan, kerana dengan unsur yang begitu sedikit, tekstur dan perkadaran menjadi keseluruhan strukturnya. Apabila dihidangkan dengan betul, ia ringkas, tajam, dan tepat.

Maklumat asas resipi



  • Kategori hidangan: Snek roti rangup

  • Masakan atau asal: Berinspirasikan Nordic

  • Jenis sajian: Pembuka selera ringan

  • Hasil: 1 hidangan

  • Saiz hidangan: 58 g

  • Masa penyediaan: 5 minit

  • Masa memasak: 0 minit

  • Jumlah masa: 5 minit

  • Tahap kesukaran: Mudah


    • Peralatan



  • Papan pemotong kecil

  • Pisau tajam

  • Pinggan hidang


    • Bahan-bahan



    Pemasangan


  • 30 g roti rangup rai

  • 22 g salad iceberg, dihiris sangat halus

  • 6 g cili merah, dihiris nipis


    • Kaedah



  • 1. Letakkan roti rangup rai di atas permukaan kerja yang bersih. Kekalkan ia utuh dan tidak patah; kekeringan dan kerangupannya penting untuk tekstur akhir.

  • 2. Hiris halus salad iceberg. Ia sepatutnya terasa ringan, sejuk, dan rangup, tanpa kelembapan berlebihan.

  • 3. Hiris cili merah menjadi gelang nipis yang sekata. Buang biji hanya jika ia terpisah secara semula jadi semasa menghiris; jangan penyek isinya.

  • 4. Susun salad secara sekata di atas roti rangup, tekan hanya perlahan supaya permukaannya kekal ringan dan jelas.

  • 5. Agihkan hirisan cili di atas salad dalam corak yang terkawal dan sekata. Kepedasannya perlu hadir tetapi tidak mendominasi.

  • 6. Alihkan ke pinggan hidang dan hidangkan serta-merta sementara roti rangup kekal benar-benar rapuh dan salad kekal sejuk segar.


    • Penyajian dan hidangan



    Hidangkan roti rangup itu secara utuh, diletakkan di tengah pinggan polos. Salad sepatutnya membentuk lapisan pucat yang bertekstur, dengan cili merah memberikan garis warna dan kepedasan yang tepat. Suapan terakhir sepatutnya kering, rangup, sejuk, dan pedas segar.

    Nota profesional



  • Salad mesti kering dan dipotong halus; sebarang kelembapan akan melembutkan roti rangup.

  • Hiris cili dengan nipis dan sekata supaya kepedasannya tersebar dan bukannya tertumpu.

  • Hidangkan segera. Hidangan ini ditakrifkan oleh kontras, dan kontras cepat pudar.
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