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Biff Rydberg

Biff Rydberg
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营养成分表

每份 450 克

% 每日参考值基于 2000 千卡饮食

卡路里 780 kcal
39% DV
总脂肪 48.0g
74% DV
单不饱和脂肪22.0g
多不饱和脂肪6.0g
饱和脂肪16.0g
反式脂肪0.5g
总碳水化合物 42.0g
14% DV
膳食纤维4.0g
淀粉34.0g
糖4.0g
蛋白质 38.0g
76% DV
动物蛋白34.0g
植物蛋白4.0g

关于

Biff Rydberg是一道经典瑞典菜，以切丁牛里脊、土豆和洋葱为主，通常搭配芥末食用，并常以蛋黄点缀。每份约780卡路里，兼具饱足感与38克蛋白质。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.0mcg27%
胆碱180.0mg33%
叶酸55.0mcg14%
烟酸12.0mg75%
泛酸2.2mg44%
维生素B20.5mg35%
维生素B10.3mg21%
维生素A180.0mcg20%
维生素B124.5mcg188%
维生素B60.9mg53%
维生素C18.0mg20%
维生素D1.2mcg6%
维生素E2.5mg17%
维生素K12.0mcg10%

矿物质

营养素含量DV%半衰期
钙45.0mg5%
铬8.0mcg23%
铜0.1mcg0%
碘25.0mcg17%
铁4.5mg25%
镁55.0mg13%
锰0.4mg17%
钼18.0mcg40%
磷380.0mg54%
钾950.0mg20%
硒35.0mcg64%
钠520.0mg23%
锌7.0mg64%

Biff Rydberg

前言



Biff Rydberg 是一道讲究精准的菜：嫩牛肉、酥脆土豆和软熟洋葱，在餐桌上以蛋黄与芥末融合收尾。它的力量来自对比，而非复杂；也来自于让每个元素彼此分明所需的克制与纪律。处理得当时，这是一道清晰、温暖且优雅克制的菜肴。

食谱要点



菜肴类别：牛肉土豆煎锅菜
菜系或起源：瑞典
餐次类型：主菜
份量：1 份
每份大小：450 g
准备时间：20 分钟
烹饪时间：25 分钟
总时间：45 分钟
难度：中级

设备



厚底煎锅，28 cm
小号炖锅
锋利的刀
砧板
搅拌碗
锅铲
厨房纸巾

配料



牛肉


  • 180 g 西冷牛排，修整后切成 20 g 的方块


    • 土豆


  • 180 g 土豆，去皮后切成 15 g 的方块

  • 10 g 黄油或油


    • 洋葱


  • 50 g 洋葱，去皮并切成细丁

  • 10 g 黄油或油


    • 收尾


  • 20 g 蛋黄

  • 5 g 芥末


    • 做法



  • 1. 将土豆放入小锅中，加入冷水没过，以中火加热至微沸。煮 6 到 8 分钟，至边缘刚刚变软但土豆块仍保持完整。充分沥干后摊开放在托盘上，散去蒸汽 5 分钟。


  • 2. 在煎锅中以中高火加热 10 g 黄油或油。将土豆单层放入，煎 8 到 10 分钟，期间偶尔翻动，直到表面均匀金黄且外层酥脆。转移到预热的盘中，如符合这道菜的平衡需要，可轻微调味；土豆应保持干爽、轮廓分明。


  • 3. 在同一口锅中加入剩余的 10 g 黄油或油。加入洋葱，以中火烹煮 6 到 8 分钟，经常翻炒，直到变软、半透明，边缘微微金黄，但不要上色过深。取出放入小碗中。


  • 4. 将火力调至大火。把西冷牛排块加入热锅中，煎封 2 到 3 分钟，翻动使各面上色。肉块外部应深褐上色，内部仍保持嫩度；若按经典方式上桌，中心应是温热的红色。立即取出，装盘前稍作静置。


  • 5. 将芥末拌入蛋黄中，搅拌至顺滑均匀。混合物应保持浓稠且有光泽，能轻薄地附着在勺背上，并且保持未加热状态。


    • 装盘与上桌



    将土豆整齐堆放成一小堆，把牛肉摆在旁边，再将洋葱单独整理成整洁的一份。蛋黄芥末混合物可放在一侧，或在餐桌上淋到牛肉上，这样整道菜仍能保持结构分明，并让每个元素保有各自的个性。

    专业提示



    煎土豆前务必保持其表面干燥；表面水分会妨碍正确上色。煎封牛肉时锅必须非常热，并避免下锅过多，否则肉会出水蒸煮而不是上色。这道菜的平衡依赖于对比：酥脆的土豆、柔嫩的牛肉、甜润的洋葱，以及蛋黄芥末收尾带来的辛香浓郁。
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