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Ginisang Puting Kabute at Berdeng Sili

Ginisang Puting Kabute at Berdeng Sili
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Nutrition Facts

Bawat serving na 280g

% Daily Value batay sa 2000 kcal na diyeta

Calories 68 kcal
3% DV
Kabuuang Taba 1.3g
2% DV
Monounsaturated Fat0.3g
Polyunsaturated Fat0.5g
Saturated Fat0.2g
Kabuuang Carbohydrate 11.8g
4% DV
Hibla3.9g
Almirol3.3g
Asukal4.6g
Protina 7.1g
14% DV
Protina ng Halaman7.1g

Tungkol dito

Isang low-calorie na ulam na binubuo karamihan ng hiniwang puting kabute at kaunting berdeng sili. Mataas sa tubig, may katamtamang protina at fiber, at napakababa sa taba.

Mga Sangkap

  • white mushrooms
  • green chili peppers

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Biotin (B7)10.2mcg34%
Choline48.5mg9%
Folate (B9)54.0mcg14%
Niacin (B3)10.1mg63%
Pantothenic Acid (B5)3.9mg78%
Riboflavin (B2)0.9mg73%
Tiamina (B1)0.3mg23%
Bitamina A22.0mcg2%
Bitamina B60.3mg20%
Bitamina C18.4mg20%
Bitamina D0.4mcg2%
Bitamina E0.2mg1%
Bitamina K10.5mcg9%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum20.0mg2%
Tanso420.0mcg47%
Bakal1.6mg9%
Magnesiyo28.0mg7%
Posporus250.0mg36%
Potasyo930.0mg20%
Selenium24.0mcg44%
Sodyum18.0mg1%
Sink1.4mg13%

Ginisang Puting Kabute at Berdeng Sili

Paunang tala


Ito ay isang payak na putahe, na binuo sa pagtutunggali ng mga lasa sa halip na palamuti: ang banayad na lalim ng puting kabute laban sa maliwanag na anghang ng berdeng sili. Kapag niluto nang may disiplina, nagiging higit ito sa isang simpleng gisa; isa itong pag-aaral sa pagkontrol ng halumigmig, lambot, at malinis na lasa. Ang huling putahe ay dapat makintab, bahagyang malapot ang lasa, at matalas ang aroma.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Ginisang gulay

  • Lutuin o pinagmulan: Kontemporaryo

  • Uri ng kurso: Side dish

  • Yield: 1 bahagi

  • Laki ng serving: 280 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 8 minuto

  • Kabuuang oras: 18 minuto

  • Antas ng hirap: Madali


    • Kagamitan


  • Kutsilyo ng chef

  • Sangkalan

  • Malaking sauté pan, 28 cm

  • Kahoy na kutsara o spatula na hindi tinatablan ng init

  • Timbangan sa kusina


    • Mga sangkap


    Pangunahing bahagi


  • Puting kabute, hiniwa: 200 g

  • Berdeng sili, hiniwa: 80 g


    • Paraan


  • 1. Ilagay ang hiniwang kabute at berdeng sili sa magkahiwalay na bahagi ng sangkalan. Panatilihing malinis at pantay ang mga hiwa upang maging pantay ang pagluluto.

  • 2. Magpainit ng malaking sauté pan sa katamtamang-lakas na init. Kapag mainit na ang kawali, idagdag ang hiniwang kabute sa iisang patong. Lutuin sa loob ng 4 minuto, hinahalo lamang matapos ang unang minuto, hanggang sa maglabas ng katas ang mga kabute at magsimulang lumiit.

  • 3. Ipagpatuloy ang pagluluto nang 2 hanggang 3 minuto pa, hinahalo paminsan-minsan, hanggang sa sumingaw ang likido at magkaroon ng bahagyang ginintuang gilid ang mga kabute. Dapat manatili silang malambot, hindi tuyo.

  • 4. Idagdag ang hiniwang berdeng sili at lutuin pa nang 1 hanggang 2 minuto, patuloy na hinahagis-halo, hanggang sa bahagyang lumambot ang mga sili at tumalas ang kanilang aroma nang hindi nawawala ang kasariwaan.

  • 5. Alisin ang kawali sa init sa sandaling ang mga gulay ay makintab, malambot, at bahagyang malapot ang lasa. Dapat ay luto nang husto ang mga kabute, na walang hilaw na gitna, at dapat manatiling matingkad ang mga sili.


    • Pagplating at paghahain


    Ilipat ang gisa sa isang mainit na plato sa isang siksik na bunton, na hinahayaang manatiling magkakahiwalay ang mga kabute at sili. Ihain agad habang makintab pa ang mga gulay at taglay pa ng mga sili ang kanilang malinis na anghang.

    Mga propesyonal na tala


  • Dapat malutong ang pagkakaluto ng mga kabute upang maalis ang halumigmig; kung hindi, magiging malabnaw ang lasa ng putahe.

  • Idagdag ang mga sili sa huli upang manatili ang kanilang kasariwaan sa init ng kawali.

  • Ang huling tekstura ay dapat malambot at bahagyang nabawasan ang likido, hindi kailanman basa o bagsak.
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