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蒜香红椒孜然鹰嘴豆菠菜暖碗

蒜香红椒孜然鹰嘴豆菠菜暖碗
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营养成分表

每份 260 克

% 每日参考值基于 2000 千卡饮食

卡路里 405 kcal
20% DV
总脂肪 17.1g
26% DV
单不饱和脂肪12.0g
多不饱和脂肪2.2g
饱和脂肪2.3g
总碳水化合物 49.8g
17% DV
膳食纤维13.4g
淀粉27.4g
9.0g
蛋白质 14.2g
28% DV
植物蛋白14.2g

关于

这是一道以鹰嘴豆为主的咸香暖碗,搭配菠菜,并拌入可见的油脂调味。它富含膳食纤维,植物蛋白含量适中,热量主要来自鹰嘴豆和橄榄油。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.1mcg27%
胆碱74.0mg13%
叶酸410.0mcg102%
烟酸1.9mg12%
泛酸0.9mg18%
维生素B20.2mg14%
维生素B10.3mg22%
维生素A98.0mcg11%
维生素B60.4mg22%
维生素C6.8mg8%
维生素E2.6mg17%
维生素K108.0mcg90%

矿物质

营养素含量DV%半衰期
118.0mg12%
620.0mcg69%
5.8mg32%
92.0mg22%
235.0mg34%
640.0mg14%
8.4mcg15%
470.0mg20%
2.4mg22%

蒜香、红椒粉与孜然暖鹰嘴豆菠菜碗

前言


这道碗料理的核心在于克制:鹰嘴豆在橄榄油中加热,直到带上一丝淡淡的坚果香,再以大蒜、红椒粉和孜然提味。菠菜在最后拌入,使其软化的同时不失鲜明的绿色。成品是一道紧凑利落的料理,调味干净,质地柔润,收尾精准而不厚重。

食谱要点


  • 菜品类别: 咸味碗料理

  • 菜系或来源: 地中海风味启发

  • 餐次类型: 轻主菜

  • 份量: 1 碗

  • 每份重量: 260 g

  • 准备时间: 10 分钟

  • 烹饪时间: 10 分钟

  • 总时间: 20 分钟

  • 难度: 简单


  • 设备


  • 中号煎炒锅

  • 小碗

  • 木勺或耐热刮刀

  • 细刨丝器或压蒜器

  • 厨房秤


  • 食材


  • 鹰嘴豆,煮熟并沥干:180 g

  • 菠菜,洗净并充分沥干:60 g

  • 橄榄油:15 g

  • 大蒜,细细磨碎:5 g

  • 红椒粉:2 g

  • 孜然:2 g

  • 黑胡椒,现磨:1 g

  • 盐:2 g


  • 做法


  • 1. 将煎炒锅置于中火上,加入橄榄油。加热 30 秒,至油稍微变稀并轻微泛光即可;不要冒烟。

  • 2. 加入大蒜,不断搅拌,烹煮 20 到 30 秒,至香气散出且边缘呈浅金色。

  • 3. 加入红椒粉、孜然、黑胡椒和盐。搅拌 10 秒,让香料在油中释香;香气应立刻变得更浓。

  • 4. 加入鹰嘴豆,持续翻拌 3 到 4 分钟,直到其整体热透并均匀裹上香料油。少数鹰嘴豆可能会略微上色,但应保持完整。

  • 5. 分两次加入菠菜,每次加入一把后都将其翻拌入鹰嘴豆中,至刚刚萎软即可,总计 1 到 2 分钟。叶片应收缩成一层油亮柔嫩的状态,而不释放过多水分。

  • 6. 离火后静置 30 秒,让调味沉稳融合,并使整碗保持形状。


  • 装盘与食用


    将鹰嘴豆和菠菜盛入一只浅碗中,保持堆叠紧凑且平整。将锅中剩余的香料油淋在表面。立即食用,此时鹰嘴豆温热,菠菜依然柔软鲜亮。

    专业提示


  • 务必将菠菜充分沥干;多余水分会稀释调味,并让这道菜变得松散。

  • 先让香料在油中短暂释香是形成层次的关键,但加热过久会让红椒粉失去风味。

  • 鹰嘴豆应当热透且表面油亮,绝不能破碎或发干。
  • 纯素素食地中海饮食无麸质无乳制品均衡饮食
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