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整颗腌柠檬

整颗腌柠檬
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营养成分表

每份 120 克

% 每日参考值基于 2000 千卡饮食

卡路里 35 kcal
2% DV
总脂肪 0.3g
0% DV
单不饱和脂肪0.0g
多不饱和脂肪0.1g
饱和脂肪0.0g
总碳水化合物 11.0g
4% DV
膳食纤维3.6g
淀粉4.4g
3.0g
蛋白质 1.3g
3% DV
植物蛋白1.3g

关于

这道食物看起来像一整颗柠檬。它热量和脂肪都较低,碳水含量适中,并能提供一定的维生素C。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素1.5mcg5%
胆碱6.5mg1%
叶酸13.0mcg3%
烟酸0.1mg1%
泛酸0.2mg5%
维生素B20.0mg2%
维生素B10.1mg4%
维生素A1.0mcg0%
维生素B60.1mg6%
维生素C63.0mg70%
维生素E0.2mg1%

矿物质

营养素含量DV%半衰期
31.0mg3%
45.0mcg5%
0.7mg4%
10.0mg2%
19.0mg3%
166.0mg4%
0.5mcg1%
2.0mg0%
0.1mg1%

保留整颗柠檬本真明亮感

前言


这是一道克制的练习:将整颗柠檬完整呈现,经由谨慎的加热转化为柔软、芳香且香气深邃的状态。它的价值在于保留果实本质上的清澈感,同时将尖锐的刺激柔化为干净而鲜明的收尾。妥善上桌时,它既是食材,也是表达。

配方要点


  • 菜品类别: 水果处理

  • 菜系或来源: 当代

  • 课程类型: 调味品或装饰

  • 产量: 1 整颗柠檬

  • 每份分量: 120 g

  • 准备时间: 10 分钟

  • 烹饪时间: 35 分钟

  • 总时间: 45 分钟

  • 难度: 简单


  • 设备


  • 小号炖锅

  • 精细刀

  • 耐热勺

  • 小盘子或锅盖,用于让柠檬保持浸没


  • 食材


    主料


  • 柠檬,整颗,不去皮:120 g


  • 做法


  • 1. 将整颗柠檬放入小号炖锅中,加水没过柠檬 20 g。用中火将水加热至微沸,然后转小火,保持极轻微的沸腾 30 分钟。柠檬应略微变软,外皮应变得光亮柔嫩,但不要裂开。

  • 2. 关火后,让柠檬在热水中静置 5 分钟。这样可使果肉稳定下来,并让中心部分的质地更均匀。

  • 3. 将柠檬从水中取出,稍微放凉至可以操作。果实在轻压下应感觉柔软,外皮在刀下应能干净利落地被切开。

  • 4. 将柠檬整颗上桌,或在餐桌上切开以释放香气。果肉应多汁、明亮且已软化,苦味有所收敛,但仍然存在。


  • 摆盘与食用


    将柠檬单独放在一个小盘中,或者如果是作为对原始形态的视觉参照来呈现,可轻轻置于其自身的网套中。简洁呈现,不加任何装饰,使水果本身的纯粹性成为焦点。

    专业提示


    柠檬必须保持完整;烹煮过程中任何破裂都会削弱最终风味特征。务必保持轻柔的微沸,切勿让水明显翻滚,这样外皮才能在果肉开始崩解之前先行软化。成品应柔嫩、芳香,并且仍然完全可辨识为柠檬,只是边缘感更平和、更圆润。
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