Recipe detail

Vegetables Sauteed Celery and Pepper Sprigs

11. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Vegetables

Cuisine: Chinese

Download PDF Download BR2

Program steps

  • Preheating:
  • 265 °C

To view the entire table, move the table to the right.

1
Combination
30 %
time icon Termination by time
time icon 03:00 mm:ss
probe icon 250 °C
ventilator icon 90 %
ventilator icon 
2
Combination
30 %
time icon Termination by time
time icon 04:00 mm:ss
probe icon 250 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
calamari 300 g
fresh peppers 50 g
celery sticks 50 g

Nutrition and allergens

Allergens: 9
Minerals: Ca, Cr, Fe, I, K, Mg, Na, Zn
Vitamins: A, B, C, E, K

Nutritional value of one portion Value
Energy 65 kJ
Carbohydrate 6.1 g
Fat 3.3 g
Protein 2.2 g
Water 0 g

Directions

The first stage
◇ Mix the flower branches evenly with cooking oil (accelerate the heat conduction speed and bake the color effect)
◇ The first stage roasted flower branches, the time is shorter than the second stage, to avoid overcooked seafood and excessive weight loss

second stage
◇ Add celery and colored peppers to the pot, add garlic oil, salt, pepper, and other seasoning spices and mix well
◇ Then put it into the steam oven to continue cooking, the flower branches are roasted, the celery and bell pepper are roasted and colored
◇ Seasoning spices must be mixed with ingredients and baked together
◇ Use high temperature to roast the seasoning to produce aroma and condense with the ingredients

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full

Enameled GN container

Enameled GN container