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Malinamnam na Mangkok ng Oats at Espinaka

Malinamnam na Mangkok ng Oats at Espinaka
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Nutrition Facts

Bawat serving na 250g

% Daily Value batay sa 2000 kcal na diyeta

Calories 180 kcal
9% DV
Kabuuang Taba 3.0g
5% DV
Kabuuang Carbohydrate 30.0g
10% DV
Protina 8.0g
16% DV

Tungkol dito

Isang mainit at nakakabusog na mangkok ng oats na niluto kasama ng malambot na espinaka para sa simpleng malinamnam na pagkain. Nagbibigay ang oats ng malinamnam at creamy na base, habang ang espinaka ay nagdadagdag ng sariwang lasa at dagdag na sustansya.

Mga Sangkap

Malinamnam na Mangkok ng Oat at Espinaka

2. Paunang tala


Ito ay isang payak na mangkok na may tahimik na lalim: mga oat na niluto hanggang maging malambot na malinamnam na lugaw at hinalo kasama ng espinaka sa pinakahuling sandali upang manatiling matingkad ang kulay nito at malinis ang lasa. Sa dalawang sangkap lamang, ang tagumpay ng putahe ay ganap na nakasalalay sa tekstura, tiyempo, at katumpakan. Dapat itong malasahan bilang isang magkakaugnay na subo sa kutsara—malambot, luntian, at banayad na mineral.

3. Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Malinamnam na mangkok ng butil

  • Lutuin o pinagmulan: Kontemporaryo

  • Uri ng kainan: Almusal o magaang pagkain

  • Ani: 1 mangkok

  • Laki ng paghahain: 250 g

  • Oras ng paghahanda: 5 minuto

  • Oras ng pagluluto: 12 minuto

  • Kabuuang oras: 17 minuto

  • Hirap: Madali


    • 4. Kagamitan


  • Maliit na kaserola, 1 L

  • Kahoy na kutsara o spatula na hindi tinatablan ng init

  • Digital na timbangan

  • Mangkok na paghahain


    • 5. Mga sangkap


    Pangunahing bahagi


  • Oat, 70 g

  • Espinaka, 180 g


    • 6. Paraan


  • 1. Ilagay ang mga oat sa isang maliit na kaserola at magdagdag ng sapat na tubig upang matakpan ang mga ito nang humigit-kumulang 20 mm. Pakuluin nang marahan sa katamtamang init at lutuin sa loob ng 8 hanggang 10 minuto, hinahalo nang regular, hanggang lumambot ang mga oat at ang likido ay mabawasan sa isang malabnaw at kremahang lapot.


  • 2. Idagdag ang espinaka nang paunti-unti sa bawat dakot, hinahayaang malanta ang bawat dagdag bago idagdag ang kasunod. Ipagpatuloy ang pagluluto sa loob ng 2 hanggang 3 minuto, dahan-dahang hinahalo, hanggang ang espinaka ay ganap na lumaylay, makintab, at pantay na nakahalo sa mga oat.


  • 3. Alisin ang kaserola sa init at hayaang magpahinga ang mangkok nang 1 minuto. Ang huling tekstura ay dapat malapot ngunit madaling isubo sa kutsara, kung saan malambot ang mga oat at ang espinaka ay malambot nguyain nang hindi nagiging maputla o hibla-hibla.


    • 7. Pag-aayos sa plato at paghahain


    Isandok ang mga oat sa isang pinainit na mangkok na paghahain at pantayin nang bahagya ang ibabaw gamit ang likod ng kutsara. Ihain agad habang nananatiling krema ang halo at taglay pa ng espinaka ang sariwa nitong luntiang katangian.

    8. Mga propesyonal na tala


    Lutuin ang mga oat nang may pagpipigil; ang sobrang pagbawas ng likido ay magpapabigat sa mangkok sa halip na magbigay ng pino nitong dating. Idagdag lamang ang espinaka sa dulo upang lumambot ito nang hindi nawawala ang anyo nito. Ang natapos na putahe ay dapat bahagyang magkakadikit, hindi kailanman matigas.
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