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Ožgane mešane sveže čili paprike

Ožgane mešane sveže čili paprike
3 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 105 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 42 kcal
2% DV
Skupne maščobe 0.5g
1% DV
Enkrat nenasičene maščobe0.1g
Večkrat nenasičene maščobe0.2g
Nasičene maščobe0.1g
Skupni ogljikovi hidrati 9.3g
3% DV
Prehranske vlaknine1.8g
Škrob2.2g
Sladkorji5.3g
Beljakovine 1.9g
4% DV
Rastlinske beljakovine1.9g

O tem

Majhen pladenj mešanih svežih čili paprik, zelo reven s kalorijami in maščobami, z zmerno količino ogljikovih hidratov in vlaknin. Bogat vir vitamina C ter vsebuje tudi manjše količine vitamina A, kalija in drugih mikrohranil.

Sestavine

  • mixed chili peppers

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin1.8mcg6%
Holin11.0mg2%
Folna kislina24.0mcg6%
Niacin1.6mg10%
Pantotenska kislina0.2mg4%
Riboflavin0.1mg7%
Tiamin0.1mg7%
Vitamin A62.0mcg7%
Vitamin B60.3mg19%
Vitamin C151.0mg168%
Vitamin E0.7mg5%
Vitamin K15.0mcg13%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij15.0mg2%
Baker90.0mcg10%
Železo0.8mg4%
Magnezij18.0mg4%
Fosfor31.0mg4%
Kalij337.0mg7%
Selen0.5mcg1%
Natrij7.0mg0%
Cink0.3mg3%

Ožgane mešane sveže čili paprike

Uvodna opomba


To je študija ognja, svetlosti in zadržanosti. Paprike so obdelane na kratko in natančno, tako da njihova naravna pekočnost ostane živa, medtem ko lupina dobi rahlo dimnost. Postrežena preprosto je jed ostra, čista in neposredna.

Osnovni podatki recepta


  • Kategorija jedi: Priprava zelenjave

  • Kuhinja ali izvor: Sodobna

  • Vrsta jedi: Priloga

  • Količina: 2 porciji

  • Velikost porcije: 52.5 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 6 minut

  • Skupni čas: 16 minut

  • Zahtevnost: Enostavno


    • Oprema


  • Težka ponev ali litoželezna ponev

  • Kuhinjske klešče

  • Majhen pladenj ali krožnik za počivanje


    • Sestavine


    Glavna sestavina


  • Mešane sveže čili paprike, 105 g


    • Postopek


  • 1. Preglejte čili paprike in jih pustite cele. Obrišite jih do čistega in jih temeljito osušite; kakršna koli vlaga na površini bo preprečila enakomerno ožiganje.

  • 2. Težko ponev ali litoželezno ponev postavite na močan ogenj za 3 minute, dokler površina ni zelo vroča in je nad njo komaj viden le najrahlejši val vročine.

  • 3. Dodajte čili paprike v eni plasti. Pecite 5 do 6 minut in jih vsakih 30 do 45 sekund obračajte s kleščami, da se lupina enakomerno mehurjasto zapeče, ne da bi se meso sesedlo. Paprike so pripravljene, ko je lupina lisasta in ponekod rahlo počrnela, meso se je zmehčalo, aroma pa postane dimna in sladka.

  • 4. Takoj jih prenesite na pladenj ali krožnik in pustite počivati 2 minuti. Tako se toplota umiri in ohrani oblika paprik, medtem ko se lupina dokončno zrahlja.

  • 5. Postrezite, ko so še tople, z neolupljeno lupino in s paprikami, sijočimi od lastnih sokov.


    • Serviranje in postrežba


    Paprike razporedite v ozko, premišljeno linijo ali v ohlapen skupek namesto v kup. Postrezite jih tople, tako da je ožganost vidna in da so barve po krožniku raznolike. Končni vtis mora biti živ, zgoščen in čist.

    Strokovne opombe


  • Visoka temperatura je bistvena; premalo segreta ponev bo paprike dušila v pari in sploščila njihov značaj.

  • Obračajte jih pogosto in na kratko, da nadzorujete mehurjenje lupine, ne da bi meso preveč zmehčali.

  • Paprike pustite cele za najbolj disciplinirano teksturo in najčistejšo predstavitev.
    • VeganskaVegetarijanskaPaleoMediteranskaBrez glutenaBrez mlečnih izdelkovWhole30Uravnotežena
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