Za'a iya shirya su a gaban lokaci zuwa mataki na dafa abinci da kuma firiji ko daskararre. Ku kawo kullun zuwa ɗakin da zafin wuri kafin frying.
Yana samar da kimanin 48 da aka samu
Abin da Kayi Bukatar
- 4
- black namomin kaza (dried)
- 1 leaf bok choy
- 1 albasa kore
- 1 ginger
- 1/2 laban gari naman alade
- 1 tablespoon
- duhu soya sauce
- 1 teaspoon sesame man fetur
- 1 teaspoon sugar
- 1 tsunkule na gishiri
- 1 kwai (ɗauka da sauƙi)
- 3 kofuna na mai (ga mai zurfi-frying, ko kuma kamar yadda ake bukata)
- 4 8
- yan kwallun tattoosu (ko kuma ake bukata)
Yadda za a yi shi
1. Shafe kowane datti daga namomin kaza. Jika a cikin ruwan dumi har sai a saurara (20 zuwa 30). Yi watsi da ruwa mai yawa da sara. A wanke da kuma shred da bok choy leaf. Wanke da kuma yanyan kore albasa. Mince ginger har sai da 1/2 teaspoon.
2. A cikin kwano mai kwakwalwa, hada alade da naman alade mai yisti, santame man, sukari da gishiri. Ƙara lambun da aka yalwata da kayan lambu. Wannan shine cika cikawar.
3. Gashin man fetur zuwa filayen Fahrenheit 375. Duk da yake man fetur yana da zafi, shirya batuka. Sanya zane-zane a gabanku. Sanya teaspoon na cika a tsakiya. Gyara sama da tsalle domin yayi kama da ƙwaryar mai kulawa, shafawa gefuna don rufe (idan ba a yi ba da baya ba, duba umarnin hoto a kan cika abubuwan da ke kunshe ).
4. Ƙara tamanin wuta zuwa man fetur mai zafi, 'yan kaɗan a lokaci ɗaya, zakulo su a hankali. Yi amfani da su a batches har sai sun kasance launin ruwan zinari, juya don tabbatar da launin ruwan kasa a ko'ina. Drain a kan takalma takarda ko tsada tempura idan kana da daya. Kamar yadda aka yi wa kwai , dole ne a yi amfani da sauti a wuri-wuri, don tabbatar da cewa suna kasancewa mai ban mamaki. Ku bauta wa tare da Sweet da Sour Sauce ko ja shinkafa giya vinegar .