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Kuali Daging dan Kentang Rangup

Kuali Daging dan Kentang Rangup
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Fakta Pemakanan

Setiap hidangan 400g

% Nilai Harian berdasarkan diet 2000 kcal

Kalori 620 kcal
31% DV
Jumlah Lemak 36.0g
55% DV
Jumlah Karbohidrat 34.0g
11% DV
Protein 38.0g
76% DV

Tentang

Hidangan ringkas dan rustik ini menggabungkan daging lembu yang diperangkan dengan kentang empuk hingga terasa enak dan mengenyangkan. Ia ialah sajian selesa yang kaya protein, dengan keseimbangan kanji dan rasa yang padat.

Bahan-bahan

Kuali Daging Lembu dan Kentang dengan Tepi Rangup

Catatan pengenalan


Ini ialah hidangan kuali yang langsung dan mengenyangkan, dibina atas kekuatan tenang daging lembu dan kentang. Kaedah ini direka untuk menghasilkan pemerangan yang mendalam, isi kentang yang lembut, dan tekstur akhir yang tegap namun bersih. Rasanya sepatutnya lengkap tanpa hiasan, dengan setiap unsur membawa peranannya sendiri.

Asas resipi


  • Kategori hidangan: Hidangan kuali berperisa savuri

  • Masakan atau asal: Kontemporari

  • Jenis sajian: Hidangan utama

  • Hasil: 1 hidangan

  • Saiz hidangan: 400 g

  • Masa persediaan: 10 minit

  • Masa memasak: 22 minit

  • Jumlah masa: 32 minit

  • Tahap kesukaran: Sederhana


    • Peralatan


  • Kuali berat 24 cm

  • Spatula

  • Pisau cef

  • Papan pemotong

  • Penimbang digital


    • Bahan-bahan


    Utama


  • Daging lembu, dibuang lebihan dan dipotong kepada ketulan 2 cm: 220 g

  • Kentang, dikupas dan dipotong kepada kiub 1.5 cm: 180 g


    • Kaedah


  • 1. Letakkan kuali di atas api sederhana tinggi dan biarkan ia benar-benar panas, kira-kira 2 minit. Masukkan daging lembu dalam satu lapisan dan masak tanpa diganggu selama 3 minit, sehingga bahagian bawahnya menjadi perang gelap. Balikkan dan teruskan memanggang selama 2 minit lagi, sehingga daging lembu mempunyai kerak yang teguh dan permukaannya tidak lagi mentah.


  • 2. Masukkan kentang ke dalam kuali dan kacau untuk menyalutinya dengan lemak yang terhasil serta kerak perang di dasar kuali. Masak selama 12 hingga 14 minit, sambil mengacau setiap 2 minit, sehingga kentang lembut di bahagian tengah dan tepinya keemasan serta sedikit rangup.


  • 3. Kecilkan api kepada sederhana dan teruskan memasak selama 2 minit, membalikkan campuran sekali atau dua kali supaya daging lembu kekal berjus dan kentang mendapat warna akhir yang sekata. Hidangan yang siap sepatutnya berkilat daripada jus kuali, dengan daging lembu masak sepenuhnya dan kentang mudah dipotong bersih dengan pisau.


    • Menghidang dan penyajian


    Pindahkan isi kuali ke pinggan suam atau mangkuk cetek. Bentukkannya menjadi timbunan padat, sambil membiarkan permukaan yang perang kekal kelihatan. Hidangkan segera ketika tepi kentang masih rangup dan daging lembu panas serta berjus.

    Nota profesional


  • Pastikan daging lembu berada dalam satu lapisan pada permulaan; kuali yang terlalu penuh akan mengurangkan pemerangan.

  • Potong kentang dengan saiz sekata supaya ia siap dengan kelembutan dan warna yang sama.

  • Tekstur akhir sepatutnya mengenyangkan tetapi tidak berminyak, dengan pemisahan yang jelas antara bahagian luar yang rangup dan bahagian dalam yang lembut.
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