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牛排薯条配香脆牛肉丸和番茄酱

牛排薯条配香脆牛肉丸和番茄酱
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营养成分表

每份 360 克

% 每日参考值基于 2000 千卡饮食

卡路里 860 kcal
43% DV
总脂肪 50.0g
77% DV
单不饱和脂肪23.0g
多不饱和脂肪11.0g
饱和脂肪13.0g
反式脂肪0.8g
总碳水化合物 78.0g
26% DV
膳食纤维7.0g
淀粉64.0g
糖7.0g
蛋白质 24.0g
48% DV
动物蛋白20.0g
植物蛋白4.0g

关于

这道菜是一盘厚切薯条，搭配几颗煎炸至香脆的牛肉丸，并配少量番茄酱。整体属于高热量餐食，富含脂肪和淀粉，蛋白质含量中等，钠也不低。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素11.0mcg37%
胆碱95.0mg17%
叶酸62.0mcg16%
烟酸6.8mg43%
泛酸1.6mg32%
维生素B20.4mg29%
维生素B10.3mg27%
维生素A18.0mcg2%
维生素B122.1mcg88%
维生素B60.8mg50%
维生素C18.0mg20%
维生素D0.6mcg3%
维生素E2.8mg19%
维生素K14.0mcg12%

矿物质

营养素含量DV%半衰期
钙58.0mg6%
铜320.0mcg36%
铁3.9mg22%
镁62.0mg15%
磷285.0mg41%
钾1280.0mg27%
硒24.0mcg44%
钠980.0mg43%
锌4.8mg44%

牛排馆风炸薯条配酥脆牛肉丸与番茄酱

前言


这道菜取材于常见的街头搭配，但处理得更有章法：土豆切成粗细一致的薯条，牛肉捏成小肉丸，番茄酱则克制地作为最后点缀。成品应当边缘酥脆、中心湿润，并且整体调味鲜明。这里没有任何装饰性的元素；每一样都必须各司其职。

食谱要点


  • 菜品类别： 咸味主菜

  • 菜系或起源： 法式风味舒适料理

  • 餐次类型： 主菜

  • 份量： 1 份

  • 每份分量： 360 g

  • 准备时间： 20 分钟

  • 烹饪时间： 25 分钟

  • 总时间： 45 分钟

  • 难度： 中等


    • 设备


  • 主厨刀

  • 砧板

  • 搅拌碗

  • 小托盘

  • 厚底煎锅，24 cm

  • 漏勺或蜘蛛网捞勺

  • 铺纸托盘

  • 细刨丝器


    • 食材



    土豆


  • 180 g 土豆，去皮并切成粗细均匀的薯条

  • 18 g 植物油

  • 2 g 盐


    • 牛肉丸


  • 110 g 牛肉，细细剁碎

  • 12 g 洋葱，细细擦碎

  • 8 g 面包糠

  • 8 g 鸡蛋液，打散

  • 2 g 盐

  • 1 g 黑胡椒

  • 10 g 植物油，用于煎制


    • 收尾


  • 20 g 番茄酱


    • 做法


  • 1. 准备土豆。 将土豆切成粗细一致的薯条，宽约 1 cm。快速冲洗一下，然后彻底擦干。表面必须看不到明显水分，这样薯条才能上色，而不是被蒸软。


  • 2. 给土豆调味。 将擦干的土豆与植物油和盐拌匀，让每一根都薄薄裹上一层。室温静置，同时准备肉丸。


  • 3. 调制肉馅。 在碗中混合牛肉、擦碎的洋葱、面包糠、蛋液、盐和黑胡椒。只需拌到均匀成团即可；过度搅拌会让口感发紧。分成大小大致相同的小肉丸，并搓圆表面。


  • 4. 煎土豆。 厚底煎锅以中高火加热。将土豆单层放入，煎 15 至 18 分钟，期间经常翻动，直到颜色深金黄、边缘酥脆、中心熟软。转移到铺纸托盘上保温。


  • 5. 煎肉丸。 如有需要，先将锅擦净，加入植物油，再以中火加热。将肉丸煎 8 至 10 分钟，轻轻翻动，使其各面都均匀上色。当外层充分焦香褐化、中心结实发热且不再呈粉红色时，即可出锅。


  • 6. 完成调味。 将土豆和肉丸一起试味，如有需要，仅在上述盐量范围内调整。最终风味应当咸香、干净、直接，盘中不应有多余油脂。


    • 装盘与上桌


    将薯条整齐铺成底，肉丸摆在旁边并部分压在薯条上，最后以一条克制的线条或一小汪番茄酱收尾。整盘应呈现出酥脆、焦香、紧凑的观感，番茄酱提供的是明亮提味，而非喧宾夺主。请立即上桌，此时薯条仍然挺括，肉丸也保持热度。

    专业提示


  • 土豆必须擦干；水分是形成干净焦化色泽的大敌。

  • 擦碎的洋葱能从内部为肉调味，并让肉丸保持柔嫩。

  • 肉丸应做得足够小，这样在薯条失去酥边之前就能完全熟透。

  • 番茄酱必须只是点缀；这道菜的主要风味应来自土豆、牛肉以及恰到好处的焦化。
    • 均衡饮食
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