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Pinalamig na Singkamas na Hiniwa nang Pahaba

Pinalamig na Singkamas na Hiniwa nang Pahaba
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Nutrition Facts

Bawat serving na 180g

% Daily Value batay sa 2000 kcal na diyeta

Calories 68 kcal
3% DV
Kabuuang Taba 0.2g
0% DV
Monounsaturated Fat0.0g
Polyunsaturated Fat0.1g
Saturated Fat0.0g
Kabuuang Carbohydrate 16.2g
5% DV
Hibla8.8g
Almirol4.0g
Asukal3.4g
Protina 1.3g
3% DV
Protina ng Halaman1.3g

Tungkol dito

Hilaw na singkamas na hiniwa nang pahaba at pinalamig; isang root vegetable na mababa sa calories, mataas sa fiber, may katamtamang carbs, at napakakaunting taba at protina.

Mga Sangkap

  • jicama

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Choline22.2mg4%
Folate (B9)22.0mcg6%
Niacin (B3)0.4mg2%
Pantothenic Acid (B5)0.2mg5%
Riboflavin (B2)0.0mg3%
Tiamina (B1)0.0mg3%
Bitamina B60.1mg4%
Bitamina C36.6mg41%
Bitamina K0.5mcg0%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum22.0mg2%
Tanso86.0mcg10%
Bakal1.1mg6%
Magnesiyo22.0mg5%
Posporus33.0mg5%
Potasyo270.0mg6%
Selenium1.3mcg2%
Sodyum7.0mg0%
Sink0.3mg3%

Pinalamig na Jicama Sticks na may Malutong na Likas na Tamis

Paunang tala



Ito ang jicama sa pinakadalisay nitong anyo: malamig, malinis, at tahimik na nakapagpapresko. Ang putahe ay lubos na nakasalalay sa eksaktong hiwa at tamang temperatura, upang manatiling malutong ang tekstura at maliwanag at banayad ang lasa. Kapag inihain nang malamig na malamig, nagbibigay ito ng matibay at makatas na langutngot na kasing-elegante ng pagiging simple nito.

Mahahalagang detalye ng recipe



  • Kategorya ng putahe: Paghahanda ng hilaw na gulay

  • Lutuin o pinagmulan: Kontemporaryo

  • Uri ng kurso: Panimula o panlinis ng panlasa

  • Ani: 1 bahagi

  • Laki ng paghahain: 180 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 0 minuto

  • Kabuuang oras: 10 minuto

  • Antas ng hirap: Madali


    • Kagamitan



  • Kutsilyo ng chef

  • Sangkalan

  • Vegetable peeler

  • Maliit na tray o pinalamig na plato


    • Mga sangkap



  • 180 g jicama, binalatan at tinapyasan


    • Paraan



  • 1. Ilagay ang jicama sa sangkalan at balatan nang buo ang makapal na panlabas na balat, upang lumitaw ang maputlang laman sa loob. Tapyasan ang anumang tuyot o mahiblang gilid upang maging malinis at pantay ang ibabaw.


  • 2. Hiwain ang jicama sa magkakapantay na sticks, bawat isa ay humigit-kumulang 1 cm ang kapal at 6 hanggang 8 cm ang haba. Panatilihing eksakto ang mga hiwa upang maging maayos at pare-pareho ang anyo ng mga piraso at magkaroon ng malinis na langutngot kapag kinain.


  • 3. Ayusin ang mga sticks sa iisang patong sa isang tray o pinalamig na plato. Ilagay sa refrigerator sa loob ng 10 minuto, sapat lamang upang tumigas nang bahagya ang laman at tumalas ang tekstura.


  • 4. Ilipat ang jicama sa plato na paghahainan. Ang natapos na tekstura ay dapat malutong, makatas, at malamig, na may malinis at banayad na tamis at walang lambot sa gitna.


    • Pagplato at paghahain



    Ihain ang jicama sa isang mahinahon at pantay na ayos, na magkakatapat ang mga sticks sa halip na basta nakakalat. Dapat magmukhang malamig, payak, at eksakto ang presentasyon, na binibigyang-diin ang likas na linaw at langutngot ng gulay.

    Mga propesyonal na tala



  • Mahalaga ang magkakapantay na hiwa; ang hindi regular na mga piraso ay nagpapahina sa tekstura at presentasyon.

  • Ang pagpapalamig bago ihain ay nagpapaganda ng langutngot at nagbibigay sa putahe ng inaasahang kasariwaan.

  • Gumamit lamang ng jicama na ganap na nabalatan; anumang natitirang balat ay magpapapurol sa tekstura at lasa.
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