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Buong Inatsarang Lemon

Buong Inatsarang Lemon
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Nutrition Facts

Bawat serving na 120g

% Daily Value batay sa 2000 kcal na diyeta

Calories 35 kcal
2% DV
Kabuuang Taba 0.3g
0% DV
Monounsaturated Fat0.0g
Polyunsaturated Fat0.1g
Saturated Fat0.0g
Kabuuang Carbohydrate 11.0g
4% DV
Hibla3.6g
Almirol4.4g
Asukal3.0g
Protina 1.3g
3% DV
Protina ng Halaman1.3g

Tungkol dito

Mukhang isang buong lemon. Mababa sa calories at taba, may katamtamang carbohydrate, at nagbibigay ng vitamin C.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Biotin (B7)1.5mcg5%
Choline6.5mg1%
Folate (B9)13.0mcg3%
Niacin (B3)0.1mg1%
Pantothenic Acid (B5)0.2mg5%
Riboflavin (B2)0.0mg2%
Tiamina (B1)0.1mg4%
Bitamina A1.0mcg0%
Bitamina B60.1mg6%
Bitamina C63.0mg70%
Bitamina E0.2mg1%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum31.0mg3%
Tanso45.0mcg5%
Bakal0.7mg4%
Magnesiyo10.0mg2%
Posporus19.0mg3%
Potasyo166.0mg4%
Selenium0.5mcg1%
Sodyum2.0mg0%
Sink0.1mg1%

Naka-preserbang Buong Lemon na may Sarili Niyang Kislap

Paunang tala


Ito ay isang pag-aaral sa pagpipigil: ang lemon ay inihaharap nang buo, binago ng maingat na init upang maging malambot, mabango, at hitik sa halimuyak. Ang halaga nito ay nasa pagpapanatili ng mahalagang linaw ng prutas habang pinapalambot ang talas tungo sa isang malinis at matingkad na wakas. Kapag inihain nang tama, nababasa ito bilang kapwa sangkap at pahayag.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Paghahanda ng prutas

  • Lutuin o pinagmulan: Kontemporaryo

  • Uri ng kurso: Kondimento o garnish

  • Yield: 1 buong lemon

  • Laki ng serving: 120 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 35 minuto

  • Kabuuang oras: 45 minuto

  • Hirap: Madali


    • Kagamitan


  • Maliit na kasirola

  • Pinong kutsilyo

  • Kutsarang hindi tinatablan ng init

  • Maliit na plato o takip upang mapanatiling nakalubog ang lemon


    • Mga Sangkap


    Pangunahing sangkap


  • Lemon, buo at hindi binalatan: 120 g


    • Paraan


  • 1. Ilagay ang buong lemon sa isang maliit na kasirola at takpan ito ng tubig nang 20 g ang taas. Pakuluin ito nang marahan sa katamtamang init, saka hinaan sa mababang init at panatilihin sa halos hindi kumukulong antas sa loob ng 30 minuto. Dapat lumambot nang bahagya ang lemon, at ang balat ay dapat maging makintab at malambot nang hindi pumuputok.

  • 2. Patayin ang init at hayaang nakababad ang lemon sa mainit na tubig sa loob ng 5 minuto. Pinapahimpapawid nito ang laman at pinapantay ang tekstura hanggang gitna.

  • 3. Hanguin ang lemon mula sa tubig at palamigin ito nang sapat lamang upang mahawakan. Dapat maging malambot ang prutas sa banayad na diin, at ang balat ay dapat sumusuko nang malinis sa kutsilyo.

  • 4. Ihain ang lemon nang buo, o hiwain ito sa hapag upang pakawalan ang aroma nito. Dapat maging makatas, maliwanag, at pinalambot ang laman, na ang kapaitan ay nabawasan ngunit naroroon pa rin.


    • Pagplating at paghahain


    Ilagay ang lemon nang mag-isa sa isang maliit na plato, o ipuwesto ito nang marahan sa sarili nitong lambat kung ihahain bilang biswal na sanggunian sa orihinal nitong anyo. Iharap ito nang payak, na walang garnish, upang manatiling ang kadalisayan ng prutas ang sentro ng pansin.

    Mga propesyonal na tala


    Dapat manatiling buo ang lemon; anumang pagkapunit habang niluluto ay magpapapurol sa huling katangian nito. Panatilihing banayad ang pagpapakulo, hindi kailanman malakas, upang lumambot muna ang balat bago mabasag ang laman. Ang natapos na prutas ay dapat malambot, mabango, at lubos na nakikilala pa rin bilang lemon, ngunit may mas kalmado at mas bilugang tabas.
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