Recipe detail

Name: Sauteed Celery and Pepper Sprigs
Yield: 10
Cuisine: Chinese
Ingredients: 300.0000 g; 50.0000 g; 50.0000 g

Vegetables Sauteed Celery and Pepper Sprigs

11. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Vegetables

Cuisine: Chinese

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Program steps

Preheating:
265 °C

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Combination

30 %

Termination by time

03:00 mm:ss

250 °C

90 %

Combination

30 %

Termination by time

04:00 mm:ss

250 °C

90 %

Ingredients - number of portions - 10

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

Nutrition and allergens

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

Nutritional value of one portion	Value
Energy	65.2 kJ
Carbohydrate	6.2 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

Enameled GN container