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Kuali Daging Lembu dan Lentil Berkeju

Kuali Daging Lembu dan Lentil Berkeju
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Fakta Pemakanan

Setiap hidangan 450g

% Nilai Harian berdasarkan diet 2000 kcal

Kalori 720 kcal
36% DV
Jumlah Lemak 42.0g
65% DV
Jumlah Karbohidrat 28.0g
9% DV
Protein 55.0g
100% DV

Tentang

Hidangan kuali yang mengenyangkan dengan daging lembu yang diperangkan, dimasak bersama lentil lembut dan diakhiri dengan keju cair. Rasanya savuri, tinggi protein dan sangat memuaskan.

Bahan-bahan

Kuali Daging Lembu dan Lentil Berkeju

Catatan pengenalan


Ini ialah hidangan kuali yang terus terang dan berperisa, dibina atas tumpuan rasa dan bukannya hiasan. Daging lembu memberi kedalaman, lentil memberikan struktur, dan keju menyatukan semuanya menjadi kemasan cair yang padu. Hasilnya sepatutnya mengenyangkan tetapi terkawal, dengan potongan yang kemas, bahagian dalam yang lembut, dan bahagian atas yang perang.

Asas resipi


  • Kategori hidangan: Hidangan utama kuali berperisa

  • Masakan atau asal: Kontemporari

  • Jenis sajian: Hidangan utama

  • Hasil: 1 hidangan

  • Saiz hidangan: 450 g

  • Masa persediaan: 10 minit

  • Masa memasak: 25 minit

  • Jumlah masa: 35 minit

  • Tahap kesukaran: Sederhana


    • Peralatan


  • Kuali berat 24 cm

  • Periuk sederhana

  • Penapis halus

  • Sudu kayu

  • Spatula tahan haba

  • Ketuhar atau broiler, jika mahu dihabiskan di bawah haba


    • Bahan-bahan


    Komponen utama


  • 220 g daging lembu, dicincang halus

  • 140 g lentil yang telah dimasak, ditoskan dengan baik

  • 90 g keju, diparut halus


    • Kaedah


  • 1. Letakkan daging lembu dalam kuali sejuk di atas api sederhana. Masak selama 8 hingga 10 minit, sambil mengacau dan meleraikannya berterusan, sehingga daging hilang warna mentahnya dan lemak yang keluar menyelaputi kuali dengan ringan.

  • 2. Masukkan lentil dan kacau hingga sebati. Masak selama 4 hingga 5 minit di atas api sederhana, supaya lentil menjadi panas sepenuhnya dan menyerap jus daging lembu. Campuran itu sepatutnya kelihatan padu, lembap, dan berperisa, bukan berair.

  • 3. Kecilkan api ke rendah dan taburkan keju secara sekata di seluruh permukaan. Tutup kuali selama 2 hingga 3 minit, hanya sehingga keju cair sepenuhnya dan campuran di bawahnya panas menyeluruh.

  • 4. Jika mahukan bahagian atas yang lebih pejal dan lebih siap, buka penutup dan letakkan kuali di bawah broiler yang panas selama 1 hingga 2 minit. Keluarkan sebaik sahaja keju menggelegak dan sedikit perang di bahagian tepi.


    • Menghidang dan penyajian


    Hidangkan terus dari kuali atau terbalikkan ke atas pinggan suam dalam timbunan yang padat. Hidangan siap sepatutnya kekal bersatu dengan lembut, dengan keju membentuk lapisan berkilat di atas daging lembu dan lentil.

    Nota profesional


  • Pastikan lentil ditoskan dengan baik; kelembapan berlebihan akan menumpulkan tekstur dan melemahkan kemasan akhir.

  • Keju sepatutnya cair menyatu ke dalam campuran, bukan berada sebagai lapisan berasingan.

  • Hasil akhir sepatutnya padat, berkrim, dan padu, tanpa kekeringan yang kelihatan dalam kuali.
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