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Vložena cela limona

Vložena cela limona
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Hranilne vrednosti

Na porcijo 120 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 35 kcal
2% DV
Skupne maščobe 0.3g
0% DV
Enkrat nenasičene maščobe0.0g
Večkrat nenasičene maščobe0.1g
Nasičene maščobe0.0g
Skupni ogljikovi hidrati 11.0g
4% DV
Prehranske vlaknine3.6g
Škrob4.4g
Sladkorji3.0g
Beljakovine 1.3g
3% DV
Rastlinske beljakovine1.3g

O tem

Videti je kot cela limona. Ima malo kalorij in maščob, zmerno količino ogljikovih hidratov ter dober prispevek vitamina C.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin1.5mcg5%
Holin6.5mg1%
Folna kislina13.0mcg3%
Niacin0.1mg1%
Pantotenska kislina0.2mg5%
Riboflavin0.0mg2%
Tiamin0.1mg4%
Vitamin A1.0mcg0%
Vitamin B60.1mg6%
Vitamin C63.0mg70%
Vitamin E0.2mg1%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij31.0mg3%
Baker45.0mcg5%
Železo0.7mg4%
Magnezij10.0mg2%
Fosfor19.0mg3%
Kalij166.0mg4%
Selen0.5mcg1%
Natrij2.0mg0%
Cink0.1mg1%

Konzervirana cela limona z lastno svežino

Uvodna opomba


To je študija zadržanosti: limona je predstavljena cela, preoblikovana s skrbno toploto v nekaj voljnega, aromatičnega in globoko dišečega. Njena vrednost je v ohranjanju bistvene jasnosti sadeža, medtem ko se ostrina zmehča v čist, živahen zaključek. Če je pravilno postrežena, deluje hkrati kot sestavina in izjava.

Osnovne informacije o receptu


  • Kategorija jedi: Priprava sadja

  • Kuhinja ali izvor: Sodobna

  • Vrsta hoda: Začimba ali okras

  • Količina: 1 cela limona

  • Velikost porcije: 120 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 35 minut

  • Skupni čas: 45 minut

  • Zahtevnost: Enostavno


    • Oprema


  • Majhna kozica

  • Oster nož

  • Žlica, odporna na vročino

  • Majhen krožnik ali pokrovka, da limona ostane potopljena


    • Sestavine


    Glavna sestavina


  • Limona, cela in neolupljena: 120 g


    • Postopek


  • 1. Celo limono položite v majhno kozico in jo prelijte z vodo, tako da sega 20 g nad njo. Vodo na srednji temperaturi nežno zavrite, nato zmanjšajte temperaturo in 30 minut vzdržujte komaj opazno vrenje. Limona se mora rahlo zmehčati, lupina pa mora postati sijoča in mehka, ne da bi počila.

  • 2. Izklopite ogenj in pustite limono stati v vroči vodi 5 minut. Tako se sredica umiri in tekstura izenači vse do sredine.

  • 3. Limono vzemite iz vode in jo ohladite le toliko, da jo lahko primete. Sadež mora biti pod rahlim pritiskom voljan, lupina pa se mora nožu čisto vdati.

  • 4. Limono postrezite celo ali jo prerežite pri mizi, da sprostite njeno aromo. Meso mora biti sočno, svetlo in zmehčano, grenkoba pa ublažena, vendar še vedno prisotna.


    • Serviranje in postrežba


    Limono položite samo na majhen krožnik ali jo rahlo namestite v njeno lastno mrežico, če jo postrežete kot vizualni namig na izvirno obliko. Predstavite jo preprosto, brez okrasa, da ostane čistost sadeža v središču pozornosti.

    Profesionalne opombe


    Limona mora ostati nepoškodovana; vsaka razpoka med kuhanjem bo otopila njen končni značaj. Vrenje naj bo nežno, nikoli močno, da se lupina zmehča, preden začne meso razpadati. Končni sadež mora biti mehak, dišeč in povsem prepoznaven kot limona, vendar z mirnejšim, bolj zaokroženim robom.
    VeganskaVegetarijanskaPaleoMediteranskaBrez glutenaBrez mlečnih izdelkovWhole30
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