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瑞典肉丸配土豆泥、奶油肉汁和越橘果酱

瑞典肉丸配土豆泥、奶油肉汁和越橘果酱
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营养成分表

每份 430 克

% 每日参考值基于 2000 千卡饮食

卡路里 760 kcal
38% DV
总脂肪 56.0g
86% DV
单不饱和脂肪24.5g
多不饱和脂肪5.5g
饱和脂肪22.0g
反式脂肪1.4g
总碳水化合物 34.0g
11% DV
膳食纤维3.0g
淀粉25.0g
糖6.0g
蛋白质 29.0g
58% DV
动物蛋白27.0g
植物蛋白2.0g

关于

这道瑞典风味肉丸餐包含土豆泥、奶油肉汁和少量越橘果酱，口感浓郁饱满。脂肪含量较高，蛋白质适中，膳食纤维相对不高。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素10.0mcg33%
胆碱125.0mg23%
叶酸42.0mcg11%
烟酸6.9mg43%
泛酸1.8mg36%
维生素B20.5mg37%
维生素B10.3mg27%
维生素A210.0mcg23%
维生素B122.6mcg108%
维生素B60.7mg42%
维生素C12.0mg13%
维生素D0.8mcg4%
维生素E1.8mg12%
维生素K22.0mcg18%

矿物质

营养素含量DV%半衰期
钙95.0mg10%
铜180.0mcg20%
铁3.4mg19%
镁48.0mg11%
磷320.0mg46%
钾920.0mg20%
硒28.0mcg51%
钠980.0mg43%
锌5.6mg51%

瑞典肉丸配土豆泥、奶油肉汁与越橘果酱

前言


这是一道最完整、最经典的瑞典式餐盘：咸香的肉丸、丝滑的土豆泥，以及以含蓄丰润之感将整道菜联结起来的奶油肉汁。平衡的关键在于克制——调味得当的肉、不过量的黏合材料，以及保持柔润而非厚重的酱汁。越橘果酱在这里并非点缀；它是不可或缺的明亮对比。

配方要点


  • 菜品类别：主菜

  • 菜系或来源：瑞典

  • 餐次类型：晚餐

  • 份量：2 份

  • 每份分量：每份 215 g

  • 准备时间：20 分钟

  • 烹饪时间：30 分钟

  • 总时间：50 分钟

  • 难度：中级


    • 设备


  • 搅拌碗

  • 中号炖锅

  • 大号煎锅

  • 土豆压泥器或压泥机

  • 打蛋器

  • 细勺或小号挖勺

  • 用于静置肉丸的盘子


    • 食材



    肉丸


  • 牛肉，细绞：150 g

  • 猪肉，细绞：150 g

  • 洋葱，磨得很细：40 g

  • 面包糠：20 g

  • 鸡蛋：25 g

  • 稠奶油：30 g

  • 盐：4 g

  • 黑胡椒，细磨：1 g

  • 肉豆蔻，细磨：0.5 g

  • 植物油：15 g


    • 土豆泥


  • 土豆，去皮并切成大小均匀的块：300 g

  • 牛奶：40 g

  • 黄油：20 g

  • 盐：2 g


    • 奶油肉汁


  • 黄油：15 g

  • 小麦面粉：12 g

  • 牛高汤：180 g

  • 稠奶油：40 g

  • 盐：1 g

  • 黑胡椒，细磨：0.5 g


    • 上桌时


  • 越橘果酱：30 g

  • 欧芹，切碎：4 g


    • 做法



  • 1. 将土豆放入中号炖锅中，加入冷水没过，并在水中略加一点盐调味。煮至微沸后继续煮 15 至 18 分钟，直到土豆块被刀尖轻松刺穿，边缘开始微微散开。


  • 2. 在土豆烹煮期间，将牛肉、猪肉、洋葱、面包糠、鸡蛋、稠奶油、盐、黑胡椒和肉豆蔻放入搅拌碗中混合。只需拌至均匀即可；肉糜应当看起来成团一致，但仍保持轻盈，而非紧实。


  • 3. 将混合物整形成 16 个小肉丸，每个约 20 g。放在盘中；如果混合物感觉偏软，可冷藏静置 5 分钟，这有助于它们在锅中保持圆整的形状。


  • 4. 在大号煎锅中以中火加热植物油。将肉丸单层放入，煎 8 至 10 分钟，期间经常翻动，直到各面均匀上色并完全熟透。中心应有结实感，流出的汁液应清澈。将肉丸转移到温热的盘子上。


  • 5. 将土豆充分沥干，放回热锅中 30 秒以蒸发多余水分。压成细腻顺滑的泥后，拌入牛奶、黄油和盐。完成的土豆泥应细致、柔润，能保持柔和的隆起形状而不显僵硬。


  • 6. 使用煎过肉丸的同一口锅，将火调至中小火。加入黄油并使其完全融化，然后一边搅打一边加入面粉。持续搅拌加热 1 分钟，直到混合物散发出淡淡坚果香，同时仍保持浅金色。


  • 7. 逐渐搅入牛高汤，再加入稠奶油，直至肉汁顺滑。小火煨 3 至 4 分钟，并经常搅打，直到酱汁略微浓稠、表面有光泽，能够挂在勺背上。用盐和黑胡椒调味。


  • 8. 将肉丸放回肉汁中，用小火轻轻加热 2 分钟，中途翻动一次，使其均匀裹上酱汁并热透，同时避免变硬。


    • 装盘与上桌


    在每个温热的盘子中央稍偏一侧放上一团整齐的土豆泥。将肉丸摆在旁边，并淋上奶油肉汁。最后撒上切碎的欧芹，并在盘边放上一勺定量的越橘果酱，使每一口都能有控制地在浓郁与明亮之间转换。

    专业提示


  • 洋葱必须磨得很细；粗颗粒会使肉丸开裂，也会破坏酱汁的细致感。

  • 不要过度搅拌肉馅。嫩口的瑞典肉丸是被黏合在一起，而不是被压实成团。

  • 肉汁应保持浅色且顺滑；过度上色会使其显得厚重，并削弱这道菜的风格特征。
    • 均衡饮食
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