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炙烤什锦新鲜辣椒

炙烤什锦新鲜辣椒
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营养成分表

每份 105 克

% 每日参考值基于 2000 千卡饮食

卡路里 42 kcal
2% DV
总脂肪 0.5g
1% DV
单不饱和脂肪0.1g
多不饱和脂肪0.2g
饱和脂肪0.1g
总碳水化合物 9.3g
3% DV
膳食纤维1.8g
淀粉2.2g
糖5.3g
蛋白质 1.9g
4% DV
植物蛋白1.9g

关于

这道炙烤什锦新鲜辣椒分量小巧，热量和脂肪都很低，含有适量碳水化合物和膳食纤维。它富含维生素C，并提供少量维生素A、钾等微量营养素。

食材

  • mixed chili peppers

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素1.8mcg6%
胆碱11.0mg2%
叶酸24.0mcg6%
烟酸1.6mg10%
泛酸0.2mg4%
维生素B20.1mg7%
维生素B10.1mg7%
维生素A62.0mcg7%
维生素B60.3mg19%
维生素C151.0mg168%
维生素E0.7mg5%
维生素K15.0mcg13%

矿物质

营养素含量DV%半衰期
钙15.0mg2%
铜90.0mcg10%
铁0.8mg4%
镁18.0mg4%
磷31.0mg4%
钾337.0mg7%
硒0.5mcg1%
钠7.0mg0%
锌0.3mg3%

炙烤综合新鲜辣椒

前言


这是一道关于火力、明亮感与克制的练习。辣椒经过短暂而精准的处理，使其天然辣味依然鲜明，同时表皮带上一丝淡淡的烟熏气息。简单上桌，这道菜的风味锐利、干净而直接。

食谱要点


  • 菜品类别： 蔬菜制备

  • 菜系或来源： 当代风格

  • 餐次类型： 配菜

  • 成品量： 2 份

  • 每份分量： 52.5 g

  • 准备时间： 10 分钟

  • 烹饪时间： 6 分钟

  • 总时间： 16 分钟

  • 难度： 简单


    • 设备


  • 厚底煎锅或铸铁锅

  • 夹子

  • 用于静置的小托盘或盘子


    • 食材


    主要材料


  • 综合新鲜辣椒，105 g


    • 做法


  • 1. 检查辣椒，保持整根不切。擦拭干净并彻底擦干；表面若有水分，会影响均匀炙烤上色。

  • 2. 将厚底煎锅或铸铁锅置于大火上预热 3 分钟，直到锅面非常热，锅上方仅能看到极轻微的热气。

  • 3. 将辣椒单层放入锅中。烹煮 5 至 6 分钟，每隔 30 至 45 秒用夹子翻动一次，使表皮均匀起泡焦化，同时不让椒肉塌软。辣椒达到表皮出现斑驳焦痕、局部轻微发黑，椒肉变软，香气转为带烟熏感的甜香时，即可。

  • 4. 立即转移到托盘或盘子上，静置 2 分钟。这样可以让热度稳定下来，并在表皮继续松开的同时保持辣椒形状。

  • 5. 趁温热食用，保留表皮完整，让辣椒带着自身汁液的光泽上桌。


    • 摆盘与上桌


    将辣椒排成一条狭长而有构图感的线条，或自然松散地聚成一簇，而不要堆成一团。温热呈上，让焦痕清晰可见，盘中颜色富于变化。最终呈现应当鲜明、集中且干净利落。

    专业提示


  • 高火力至关重要；火候不足的锅只会把辣椒蒸软，削弱其个性。

  • 频繁且快速地翻动，以控制表皮起泡焦化，同时避免椒肉过度软化。

  • 保持辣椒整根烹调，可获得最利落的口感与最干净的呈现。
    • 纯素素食原始人饮食地中海饮食无麸质无乳制品Whole30均衡饮食
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