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Cili Segar Campur Bakar

Cili Segar Campur Bakar
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Fakta Pemakanan

Setiap hidangan 105g

% Nilai Harian berdasarkan diet 2000 kcal

Kalori 42 kcal
2% DV
Jumlah Lemak 0.5g
1% DV
Lemak Mono Tak Tepu0.1g
Lemak Poli Tak Tepu0.2g
Lemak Tepu0.1g
Jumlah Karbohidrat 9.3g
3% DV
Serat1.8g
Kanji2.2g
Jumlah Gula5.3g
Protein 1.9g
4% DV
Protein Tumbuhan1.9g

Tentang

Dulang kecil cili segar campur yang dibakar, sangat rendah kalori dan lemak, dengan karbohidrat serta serat yang sederhana. Kaya dengan vitamin C dan membekalkan sedikit vitamin A, kalium, serta mikronutrien lain.

Bahan-bahan

  • mixed chili peppers

Vitamin & Mineral

Vitamin

NutrienJumlahDV%Separuh hayat
Biotin (B7)1.8mcg6%
Kolina11.0mg2%
Folat (B9)24.0mcg6%
Niasin (B3)1.6mg10%
Asid Pantotenik (B5)0.2mg4%
Riboflavin (B2)0.1mg7%
Tiamina (B1)0.1mg7%
Vitamin A62.0mcg7%
Vitamin B60.3mg19%
Vitamin C151.0mg168%
Vitamin E0.7mg5%
Vitamin K15.0mcg13%

Mineral

NutrienJumlahDV%Separuh hayat
Kalsium15.0mg2%
Kuprum90.0mcg10%
Zat Besi0.8mg4%
Magnesium18.0mg4%
Fosforus31.0mg4%
Kalium337.0mg7%
Selenium0.5mcg1%
Natrium7.0mg0%
Zink0.3mg3%

Cili Segar Campuran Hangus

Pengenalan


Ini ialah satu kajian tentang api, kecerahan, dan kawalan. Cili dirawat secara ringkas dan tepat supaya kepedasan semula jadinya kekal menyerlah sementara kulitnya memperoleh sedikit aroma berasap. Dihidangkan secara ringkas, hidangan ini tajam, bersih, dan terus terasa.

Asas resipi


  • Kategori hidangan: Penyediaan sayur

  • Masakan atau asal: Kontemporari

  • Jenis sajian: Hidangan sampingan

  • Hasil: 2 hidangan

  • Saiz hidangan: 52.5 g

  • Masa penyediaan: 10 minit

  • Masa memasak: 6 minit

  • Jumlah masa: 16 minit

  • Tahap kesukaran: Mudah


    • Peralatan


  • Kuali berat atau kuali besi tuang

  • Penyepit

  • Dulang kecil atau pinggan untuk merehatkan


    • Bahan-bahan


    Komponen utama


  • Cili segar campuran, 105 g


    • Kaedah


  • 1. Periksa cili dan biarkan ia utuh. Lap hingga bersih dan keringkan sepenuhnya; sebarang kelembapan pada permukaan akan menghalang proses menghanguskan yang sekata.

  • 2. Letakkan kuali berat atau kuali besi tuang di atas api besar selama 3 minit, sehingga permukaannya sangat panas dan hanya kelihatan sedikit wap haba di atasnya.

  • 3. Masukkan cili dalam satu lapisan. Masak selama 5 hingga 6 minit, sambil membalikkannya setiap 30 hingga 45 saat dengan penyepit supaya kulitnya melepuh sekata tanpa melembikkan isinya. Cili sedia apabila kulitnya bertompok dan sedikit kehitaman di beberapa bahagian, isinya telah lembut, dan aromanya menjadi berasap serta manis.

  • 4. Alihkan segera ke dulang atau pinggan dan rehatkan selama 2 minit. Ini menstabilkan haba dan mengekalkan bentuk cili sementara kulitnya terus melonggar.

  • 5. Hidangkan ketika masih suam, dengan kulitnya kekal utuh dan cili berkilat dengan jusnya sendiri.


    • Penyajian dan hidangan


    Susun cili dalam satu garisan sempit yang kemas atau kelompok longgar, bukan bertimbun. Hidangkan dalam keadaan suam, dengan kesan hangus yang jelas kelihatan dan warna yang pelbagai di seluruh pinggan. Kesan akhir sepatutnya terang, padat, dan bersih.

    Nota profesional


  • Haba tinggi sangat penting; kuali yang tidak cukup panas akan mengukus cili dan menghilangkan karakternya.

  • Balikkan dengan kerap dan seketika untuk mengawal pelepuhan tanpa melembutkan isi secara berlebihan.

  • Kekalkan cili dalam keadaan utuh untuk tekstur yang paling kemas dan persembahan yang paling bersih.
    • VeganVegetarianPaleoMediterraneanBebas glutenBebas tenusuWhole30Seimbang
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