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Kiwi Carpaccio na may Balat

Kiwi Carpaccio na may Balat
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Nutrition Facts

Bawat serving na 225g

% Daily Value batay sa 2000 kcal na diyeta

Calories 137 kcal
7% DV
Kabuuang Taba 1.2g
2% DV
Monounsaturated Fat0.1g
Polyunsaturated Fat0.3g
Saturated Fat0.1g
Kabuuang Carbohydrate 33.1g
11% DV
Hibla6.8g
Almirol6.1g
Asukal20.2g
Protina 2.5g
5% DV
Protina ng Halaman2.5g

Tungkol dito

Tatlong buong kiwi ang bumubuo sa panghimagas na ito, na may katamtamang carbs, mataas na bitamina C, at sapat na fiber habang napakababa ng taba.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Choline17.7mg3%
Folate (B9)56.3mcg14%
Niacin (B3)0.8mg5%
Pantothenic Acid (B5)0.4mg8%
Riboflavin (B2)0.1mg5%
Tiamina (B1)0.1mg5%
Bitamina A9.0mcg1%
Bitamina B60.1mg8%
Bitamina C209.3mg233%
Bitamina E3.4mg23%
Bitamina K90.2mcg75%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum76.5mg8%
Tanso292.5mcg33%
Bakal0.7mg4%
Magnesiyo38.3mg9%
Posporus76.5mg11%
Potasyo702.0mg15%
Selenium0.5mcg1%
Sodyum6.8mg0%
Sink0.3mg3%

Emerald Kiwi Carpaccio na may Balat

Paunang tala



Ito ang kiwi sa pinakadalisay at pinakatumpak nitong anyo: hinog na prutas, hiniwa nang nakaiwan ang balat, upang magsama ang maasim-asim na laman at bahagyang tannic na balat sa isang malinis, payak na kagat. Nakasalalay ang putahe sa pagpipigil; ang tagumpay nito ay nasa pagkahinog, katumpakan, at tahimik na kontrast sa pagitan ng katas at estruktura. Inihahain nang malamig, ito ay presko, malinaw, at hindi mapagkakamalang iba.

Mahahalagang detalye ng recipe



  • Kategorya ng putahe: Paghahanda ng prutas

  • Lutuin o pinagmulan: Kontemporaryo

  • Uri ng kurso: Panghimagas o panlinis ng panlasa

  • Yield: 1 bahagi

  • Laki ng paghahain: 225 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 0 minuto

  • Kabuuang oras: 10 minuto

  • Hirap: Madali


    • Kagamitan



  • Maliit na chopping board

  • Matalas na chef’s knife o slicing knife

  • Maliit na plato na panghain


    • Mga Sangkap



    Pangunahing sangkap


  • Kiwi, hindi binalatan at hinog: 225 g


    • Paraan



  • 1. Palamigin ang kiwi nang 10 minuto kung ito ay naiwan sa temperatura ng kuwarto. Dapat matigas ito sa pakiramdam ngunit bahagyang bumibigay sa diin, na walang lambot sa dulo ng tangkay.


  • 2. Banlawan ang kiwi sa ilalim ng malamig na dumadaloy na tubig at patuyuin ito nang mabuti. Dapat malinis ang balat at walang anumang halumigmig bago hiwain.


  • 3. Putulin ang magkabilang dulo ng kiwi gamit ang matalas na kutsilyo. Itayo ang prutas at hiwain ito sa magkakapantay na bilog na piraso, 5 mm ang kapal, habang nakasuot pa rin ang balat. Dapat maayos, makintab, at buo ang mga hiwa, na malinis ang pagkakahiwa sa laman at ang balat ay bumubuo ng pinong gilid.


  • 4. Ayusin ang mga hiwa sa isang patong lamang na bahagyang magkakapatong sa isang malamig na plato. Panatilihing siksik at maayos ang presentasyon, na hinahayaang manatiling nakikita ang berdeng laman at maiitim na buto.


  • 5. Ihain kaagad. Dapat malamig at malutong nang bahagya ang tekstura sa gilid, na bumibigay sa makatas at mabangong gitna, habang ang balat ay nagbibigay ng kaunting nguyain.


    • Pagpi-plate at paghahain



    Ihain ang kiwi sa isang mababaw at pabilog na ayos, na pantay-pantay ang pagkakapatong upang magmukhang iisang binuong ibabaw ang mga hiwa. Dapat manatiling payak ang plato, na ang prutas lamang ang sentrong pokus at ang likas nitong kulay ang nagbibigay ng buong biswal na epekto.

    Mga propesyonal na tala



  • Gumamit lamang ng hinog na prutas; ang hilaw na kiwi ay magiging sobrang matalas ang asim at ang balat ay magiging magaspang ang lasa.

  • Napakahalaga ng napakatalas na kutsilyo upang mapanatili ang malinis na gilid ng bawat hiwa at maiwasan ang pagkakapasa ng prutas.

  • Ihain agad pagkatapos hiwain, habang nananatiling matingkad, malamig, at tiyak ang estruktura ng prutas.
    • VeganVegetarianPaleoWalang GlutenWalang DairyWhole30Balanseng Diyeta
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