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牛猪肉丸配薯条

牛猪肉丸配薯条
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营养成分表

每份 290 克

% 每日参考值基于 2000 千卡饮食

卡路里 760 kcal
38% DV
总脂肪 49.0g
75% DV
单不饱和脂肪22.0g
多不饱和脂肪10.0g
饱和脂肪14.0g
反式脂肪0.8g
总碳水化合物 58.0g
19% DV
膳食纤维5.0g
淀粉51.0g
糖2.0g
蛋白质 22.0g
44% DV
动物蛋白20.0g
植物蛋白2.0g

关于

这道菜由炸薯条和牛猪混合肉丸组成，属于高能量、高脂肪餐点，蛋白质和碳水化合物含量中等。热量主要来自油炸用油以及肉丸本身的脂肪。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素9.0mcg30%
胆碱95.0mg17%
叶酸48.0mcg12%
烟酸5.8mg36%
泛酸1.2mg24%
维生素B20.3mg26%
维生素B10.3mg23%
维生素A18.0mcg2%
维生素B121.8mcg75%
维生素B60.7mg42%
维生素C14.0mg16%
维生素D0.5mcg3%
维生素E2.1mg14%
维生素K14.0mcg12%

矿物质

营养素含量DV%半衰期
钙52.0mg5%
铜210.0mcg23%
铁3.1mg17%
镁48.0mg11%
磷255.0mg36%
钾980.0mg21%
硒24.0mcg44%
钠720.0mg31%
锌3.9mg35%

牛猪肉丸配法式薯条

前言



这道菜由几种朴素元素组成，但处理必须严谨：酥脆的土豆、调味得当的肉丸，以及以盐和黑胡椒收尾的干净风味。对比必须精准——薯条要干爽金黄，肉丸要嫩且上色恰当。这里没有任何装饰性的成分；它的愉悦在于精确、热度与质地。

食谱要点



  • 菜肴类别： 咸味主菜

  • 菜系或来源： 法式风味

  • 餐次类型： 主菜

  • 份量： 1 人份

  • 每份重量： 290 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



  • 1 口厚底煎锅，24 cm

  • 1 个深炖锅或炸锅

  • 1 个搅拌碗

  • 1 个铺了纸的托盘

  • 1 把漏勺

  • 1 台厨房秤

  • 1 支温度计，如有


    • 食材



    薯条


  • 土豆，去皮并切成粗条：170 g

  • 植物油：120 g

  • 盐：2 g


    • 肉丸


  • 牛肉，细绞：55 g

  • 猪肉，细绞：35 g

  • 面包糠：10 g

  • 鸡蛋，打散：15 g

  • 洋葱，磨得很细：8 g

  • 盐：1 g

  • 黑胡椒，细磨：0.5 g

  • 植物油：8 g


    • 做法



  • 1. 将土豆放入冷水中浸泡 10 分钟，然后彻底沥干，再用干净布完全擦干。下锅油炸前表面必须干燥，否则薯条会变软并且油爆明显。


  • 2. 将牛肉、猪肉、面包糠、鸡蛋、洋葱、盐和黑胡椒放入碗中混合。只需拌到材料均匀结合、形成整体即可，约 1 分钟。整形成 6 个大小相等的小肉丸，每个都要结实但不要压得过紧。


  • 3. 将炸薯条用的植物油在深锅中加热至 170°C。分批炸土豆条 4 至 5 分钟，至浅金黄色并刚开始变得结实。捞出，放在铺好纸的托盘上沥油。


  • 4. 将油温升至 185°C。把薯条重新下锅，再炸 2 至 3 分钟，直到颜色深金黄、边缘酥脆，捞起时能听到清脆的硬响。立即沥油，并在热的时候撒上盐调味。


  • 5. 在煎锅中以中大火加热 8 g 植物油。放入肉丸，煎 6 至 8 分钟，期间经常翻动，直到各面均匀上色并完全熟透。外层应有良好色泽，而中心仍保持多汁且不再呈粉红色。


  • 6. 将肉丸放在托盘上静置 2 分钟。这样可以让肉汁稳定下来，并保持嫩度。


    • 摆盘与上桌



    将薯条在盘子一侧堆成紧凑的小堆，肉丸则整齐地排在旁边。立即上桌，此时薯条仍然酥脆，肉丸也保持热度与柔嫩。成品摆盘应呈现出克制而直接的风格，让每个元素都清晰分明。

    专业提示



  • 为获得正确的质地，二次油炸至关重要；只炸一次无法形成所需的干爽与脆裂口感。

  • 处理肉丸混合物时动作要轻。过度搅拌会使质地变紧，并削弱最终效果。

  • 薯条一离开热油就要立刻调味，这样盐才能均匀附着。
    • 均衡饮食
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