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Ocvrt krompir z govejimi mesnimi kroglicami in kečapom

Ocvrt krompir z govejimi mesnimi kroglicami in kečapom
2 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 360 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 860 kcal
43% DV
Skupne maščobe 50.0g
77% DV
Enkrat nenasičene maščobe23.0g
Večkrat nenasičene maščobe11.0g
Nasičene maščobe13.0g
Trans maščobe0.8g
Skupni ogljikovi hidrati 78.0g
26% DV
Prehranske vlaknine7.0g
Škrob64.0g
Sladkorji7.0g
Beljakovine 24.0g
48% DV
Živalske beljakovine20.0g
Rastlinske beljakovine4.0g

O tem

Krožnik debeleje narezanega ocvrtega krompirja z več ocvrtimi govejimi mesnimi kroglicami in malo kečapa. To je energijsko bogat obrok z veliko maščob in škroba ter zmerno količino beljakovin in natrija.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin11.0mcg37%
Holin95.0mg17%
Folna kislina62.0mcg16%
Niacin6.8mg43%
Pantotenska kislina1.6mg32%
Riboflavin0.4mg29%
Tiamin0.3mg27%
Vitamin A18.0mcg2%
Vitamin B122.1mcg88%
Vitamin B60.8mg50%
Vitamin C18.0mg20%
Vitamin D0.6mcg3%
Vitamin E2.8mg19%
Vitamin K14.0mcg12%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij58.0mg6%
Baker320.0mcg36%
Železo3.9mg22%
Magnezij62.0mg15%
Fosfor285.0mg41%
Kalij1280.0mg27%
Selen24.0mcg44%
Natrij980.0mg43%
Cink4.8mg44%

Ocvrt krompirček z govejimi mesnimi kroglicami in kečapom

Uvodna opomba


Ta jed vzame znano ulično kombinacijo in ji doda disciplino: krompir, narezan na enakomerne ocvrtke, govedina, oblikovana v majhne mesne kroglice, in kečap, uporabljen zadržano kot končni poudarek. Rezultat mora biti hrustljav na robovih, sočen v sredini in izrazito začinjen v celoti. Tukaj ni ničesar okrasnega; vsak element si mora prislužiti svoje mesto.

Osnovne informacije o receptu


  • Kategorija jedi: Slana glavna jed

  • Kuhinja ali izvor: Francosko navdihnjena domača kuhinja

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 360 g

  • Čas priprave: 20 minut

  • Čas kuhanja: 25 minut

  • Skupni čas: 45 minut

  • Zahtevnost: Srednje zahtevno


    • Oprema


  • Kuharski nož

  • Deska za rezanje

  • Posoda za mešanje

  • Majhen pladenj

  • Težka ponev, 24 cm

  • Penovka ali pajek

  • Pladenj, obložen s papirjem

  • Fino strgalo


    • Sestavine



    Krompir


  • 180 g krompirja, olupljenega in narezanega na enakomerne ocvrtke

  • 18 g rastlinskega olja

  • 2 g soli


    • Goveje mesne kroglice


  • 110 g govedine, drobno mlete

  • 12 g čebule, drobno naribane

  • 8 g drobtin

  • 8 g jajca, razžvrkljanega

  • 2 g soli

  • 1 g črnega popra

  • 10 g rastlinskega olja, za cvrtje


    • Za dokončanje


  • 20 g kečapa


    • Postopek


  • 1. Pripravite krompir. Krompir narežite na ocvrtke enake debeline, približno 1 cm široke. Na hitro ga sperite, nato pa temeljito osušite. Površina mora biti brez vidne vlage, da se ocvrtki zapečejo in ne parijo.


  • 2. Začinite krompir. Posušen krompir premešajte z rastlinskim oljem in soljo, da je vsak kos rahlo prevlečen. Pustite na sobni temperaturi, medtem ko pripravljate mesne kroglice.


  • 3. Oblikujte mesno zmes. V posodi združite govedino, naribano čebulo, drobtine, razžvrkljano jajce, sol in črni poper. Mešajte le toliko, da se sestavine enakomerno povežejo; pretirano mešanje bo utrdilo teksturo. Razdelite na majhne mesne kroglice približno enake velikosti in jih gladko oblikujte.


  • 4. Specite krompir. Segrejte težko ponev na srednje močnem ognju. Dodajte krompir v eni plasti in pecite 15 do 18 minut, pri tem ga redno obračajte, dokler ni globoko zlato zapečen, hrustljav na robovih in mehak v sredini. Preložite na pladenj, obložen s papirjem, in ohranite toplo.


  • 5. Specite mesne kroglice. Po potrebi obrišite ponev, dodajte rastlinsko olje in jo vrnite na srednji ogenj. Mesne kroglice cvrite 8 do 10 minut in jih nežno obračajte, da porjavijo z vseh strani. Gotove so, ko je zunanjost lepo zapečena, sredica pa čvrsta, vroča in ni več rožnata.


  • 6. Dokončajte začinjanje. Poskusite krompir in mesne kroglice skupaj ter po potrebi prilagodite z odmerjeno soljo, vendar le znotraj navedenih količin. Končno ravnovesje mora biti slano, čisto in neposredno, brez odvečne maščobe na krožniku.


    • Serviranje


    Ocvrtke razporedite v urejeno podlago, mesne kroglice položite obnje in deloma čeznje, nato pa jed dokončajte s kečapom v nadzorovani črti ali majhni lužici. Krožnik mora delovati hrustljavo, zapečeno in kompaktno, pri čemer kečap prispeva svežino in ne prevlade. Postrezite takoj, dokler ocvrtki ostanejo čvrsti in so mesne kroglice vroče.

    Profesionalne opombe


  • Suh krompir je bistven; vlaga je sovražnik čistega zapečenja.

  • Naribana čebula začini meso od znotraj in ohranja mesne kroglice voljne.

  • Mesne kroglice morajo biti dovolj majhne, da se prepečejo, preden krompir izgubi svojo ostrino.

  • Kečap mora ostati poudarek; jed mora imeti predvsem okus po krompirju, govedini in pravilnem zapečenju.
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