牙买加烤面包果

关于这个食谱

Breadfruit is a starchy, versatile fruit central to Caribbean and Pacific Island cooking, its dense flesh taking on a texture somewhere between potato and fresh bread once properly roasted. Traditionally roasted whole directly over an open charcoal fire, the skin blackens and blisters while the interior steams inside its own shell, becoming soft and mildly sweet, this technique adaptable to a home oven as well. Served simply with butter and salt, or alongside fish and other Jamaican dishes, roasted breadfruit showcases a fruit that, though less familiar outside the Caribbean, has been a dietary staple across the region for centuries.

食材

服务 4

• 1 whole面包果
• 2 tbsp黄油(用于服务)
• 1 tsp盐(用于服务)
• 1/4 cup埃斯科维奇或萨尔萨舞(用于服务，可选)

步骤

1. 1

   准备面包果

   清洗整个面包果并拍干。

2. 2

   烤

   Roast the whole breadfruit directly over a charcoal fire or in a 200C/400F oven, turning occasionally, for 50-60 minutes until the skin is charred and the flesh feels soft when pressed.

   在烘烤过程中偶尔翻转面包果，使果皮各面均匀焦化，内部蒸汽均匀。

3. 3

   稍微冷却

   让面包果冷却 10-15 分钟，直至可以安全处理。

4. 4

   剥皮和切割

   剥去烧焦的皮，取出核心，然后将果肉切成楔形或块状。

5. 5

   发球

   如果需要的话，趁热与黄油、盐、escovitch 或莎莎酱一起食用。

变化

• •

  Kavrulmuş ekmek meyvesi、Pates Puresine Benzer のビールを饮みながら、塩分を摂取してください。

• •

  余分な情报を追加したり、他の情报を共同したりすることはできません。

• •

  问题を解决できるかどうかを确认してください。

存储

将煮熟的面包果放入密封容器中冷藏最多 3 天；通过煎炸切片或在烤箱中轻轻加热来重新加热。

常见问题解答