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芝士鸡肉红薯土豆焗烤

芝士鸡肉红薯土豆焗烤
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营养成分表

每份 850 克

% 每日参考值基于 2000 千卡饮食

卡路里 980 kcal
49% DV
总脂肪 34.0g
52% DV
总碳水化合物 90.0g
30% DV
蛋白质 78.0g
100% DV

关于

这道扎实的焗烤料理把嫩鸡胸肉、烤红薯和土豆组合在一起,表面铺上融化芝士。口感浓郁温暖,既有蛋白质,也有富含淀粉的蔬菜,吃起来很有满足感。

食材

芝士鸡肉、红薯与土豆焗烤

前言



这是一道层次分明、风味温厚的焗烤:红薯带来温润感,土豆提供结构,鸡肉赋予饱足,芝士增添深度。要做好这道菜,关键在于每一层都要适度调味并克制烹调,这样最终口感才会柔嫩、紧实,并且表面恰到好处地上色。它应当呈现为一道完整的咸味焗烤,而不是随意拼凑的砂锅菜。

食谱要点



  • 菜品类别: 咸味焗烤

  • 菜系或来源: 当代欧洲风味

  • 餐次类型: 主菜

  • 份量: 2 份

  • 每份分量: 425 g

  • 准备时间: 20 分钟

  • 烹饪时间: 45 分钟

  • 总时间: 65 分钟

  • 难度: 中等


  • 设备



  • 1 个中号炖锅

  • 1 个 20 cm 烤盘

  • 1 把锋利的刀

  • 1 块砧板

  • 1 个搅拌碗

  • 1 个刨丝器

  • 1 张烘焙纸,或一个轻抹油的烤盘


  • 食材



    主体焗烤


  • 250 g 鸡胸肉,修整干净

  • 250 g 土豆,去皮

  • 200 g 红薯,去皮

  • 150 g 芝士,细细刨碎


  • 做法



  • 1. 将烤箱预热至 190°C。在一个 20 cm 烤盘 中铺上烘焙纸,或薄薄抹一层油。


  • 2. 将鸡胸肉切成大小均匀的块,每块约 2 cm 见方。把土豆和红薯切成薄圆片,厚度不超过 3 mm,这样它们才能以相同速度熟成,并在焗烤时紧密贴合。


  • 3. 在中号炖锅中加入水并煮至稳定沸腾。放入土豆片和红薯片,煮 4 分钟;边缘应略微变软,但仍要足够结实以保持形状。充分沥干后,静置 2 分钟 让蒸汽散出。


  • 4. 先将三分之一的土豆和红薯铺在烤盘底部。再把三分之一的鸡肉均匀撒在蔬菜上,如有需要可轻微调味。再重复两次,最后以整齐的一层土豆和红薯收尾。


  • 5. 将刨碎的芝士均匀覆盖在表面。轻轻按压,使芝士贴合在最上层,但不要把整道焗烤压实。


  • 6. 烘烤 35 至 40 分钟,直到鸡肉完全熟透,蔬菜用刀尖刺入时已变得柔软,芝士充分融化并局部呈金黄色。表面应呈深金棕色,而非干硬。


  • 7. 出炉后静置 5 分钟 再上桌。这样可以让各层定型,切分时更整齐。


  • 装盘与上桌



    切成结实的份量,小心托起,以保持层次完整。每份都应有清晰的顶部焦香外壳、柔嫩的内部,以及足以在盘中保持形状的结构。

    专业提示



  • 土豆和红薯预煮这一步必不可少;否则焗烤完成时会受热不均,蔬菜尚未变软,鸡肉却已经过熟。

  • 芝士要刨得细一些,这样融化会更均匀、更精致,表面也会更紧实。

  • 静置不是可有可无:它能让这道菜获得理想的切面和完整的质地。
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