Harumaki na kayan lambu (Jafananci Tsarin Farfesa na Japan) Abin girke-girke

Kowace al'ada tana da fasalin fasalin ruwa, kuma al'adun Japan ba bambanta ba ne. A cikin Jafananci, ana kiran su suna harumaki, wanda ake fassarawa a fili zuwa maɓuɓɓugan da maki.

Jirgin ruwa na Japan yana kama da ruwan sha na kasar Sin suna cike da kayan lambu, ko hade kayan lambu, nama da gilashin gilashi (nau'in maiya), an nannade shi da harsashi na naman alade da kuma soyayyen. Sun bambanta, duk da haka, a cikin al'adun gargajiya na {asar Japan harumaki, na hana yin amfani da tafarnuwa. Wannan zai iya komawa zuwa asalin kayan abinci na kasar Japan da kuma halin da za a yi watsi da tafarnuwa a matsayin sashi.

Harumaki na kayan lambu tare da shafukan marigayi na kasar Sin

Wata hanyar da Japan ta fara motsawa, ko harumaki, ba ta bambanta daga bazarar kasar Sin ita ce cikawa ga harumaki dan kadan ne ya yi tsirrai tare da sitacin dankalin turawa don ƙirƙirar kayan lambu mai cikawa da rubutun da yayi kama da wancan lokacin. Saboda cike yana da rigar, har yanzu ana cin abinci mafi kyau har sai da suka yi soyayyen. A cikin abincin Sinanci, rassan ruwa yana da ƙwaƙwalwar ajiya, wanda yake taimakawa sosai don ya zama haske da ƙwaƙwalwa a waje lokacin da ake soyayyen.

Har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, har ila yau, Kodayake cikawa da kuma style na harumaki ya bambanta daga iyali zuwa iyali, ba abu ne wanda ba a sani ba ne don yin marmaro mai tsabta tare da cike da damuwa. Kuna iya lura cewa yawancin iyalan Yammacin suna yin amfani da su harumaki don suyi daɗaɗɗen ruwa mai mahimmanci da aka yi a cikin kayan lambu na gargajiya.

Ma'anar ƙwararrun mai ƙwanƙwasa ya fi kyau

Amma irin nauyin bugunan ruwa ya kunsa, wanda ya fi dacewa da shi, ya fi kyau. Akwai hanyoyi da yawa na takarda masu kwai waɗanda suke da lokacin farin ciki kuma waɗannan za su nuna kumfa a lokacin da soyayyen. Gisar ƙanƙara, baƙaƙen ruwa na bazara sukan yi aiki mafi kyau domin wannan girke-girke. Gwada gwadawa tare da magoya baya daban don ganin abin da ya dace ka dandana mafi kyau.

Ana amfani da Harumaki sau da yawa kawai tare da miyaccen miya na naman alade (shoyu) da mustard (karashi).

Gwada harumaki japan Japan, kuma kwarewa kan yadda wannan ya bambanta daga bazara ko yaro daga wasu al'adu.

Abin da Kayi Bukatar

• 6 kananan zuwa matsakaici dried shiitake namomin kaza
• 1 1/2 kofuna waɗanda ruwa (don sake shiitake namomin kaza)
• 2 1/2 inji dried
• nau'in gilashi (wanda ake kira mung bean threads, dankalin turawa, ko cellophane noodles)
• 3 kofuna waɗanda ruwan zafi (don nuna launin gilashi noodles)
• 1 matsakaici rawaya albasa
• 2 albasa albasa
• 3 kofuna waɗanda wake sprouts
• 6 zuwa 7 napa kabeji ganye
• 1 kofin karas (sliced ​​cikin matchsticks)
• 1 tablespoon man zaitun
• 2 tablespoons
• Soya Sauce
• 1/4 teaspoon gishiri (dandana)
• Dash barkono (dandana)
• 3 teaspoon dankalin turawa, sitaci
• 3 teaspoons tanadi shiitake soaking ruwa
• 1 kunshin bakin ciki na bakin ciki da ke kunshe da takarda (daskararre)
• 2 to 3 kofuna waɗanda canola (ko kwakwa / canola man cakuda)

Yadda za a yi shi

1. A cikin kwano, jijiyar da aka dasa da shiitake da namomin kaza har sai an sake gina su. Matsi wuce haddi ruwa daga namomin kaza, cire mai tushe da yanki. Rashin ruwa mai tsafta.
2. A cikin tanda daban ya ƙara ruwan zafi da gilashin gilashin gilashi har sai sharuɗɗun sun kasance mai laushi da taushi game da minti 15. Lambatu. Yanke naman zuwa cikin guntu na kimanin inci 3. Ajiye.
3. A halin yanzu, shirya kayan lambu. Yankakken albasa da kore albasarta tsawon lokaci don yin bakin ciki.

1. Cikakken nama napa na ganye, ciki kuwa har da fararen fata. Idan ka fi so, za a iya tsintar da farar fata kuma a sauya shi tare da ƙarin ganye.
2. Yanke karas a cikin wasa. Hanyar gajeren hanya ita ce sayen karas da aka riga aka yanka a manyan gine-gine na Sin.
3. A babban kwanon rufi, man zaitun mai zafi. Ƙara rawaya albasa da dafa har sai translucent. Ƙara nau'in gilashi, karas, shiitake, napa kabeji, wake-wake da kore albasa. Season tare da gishiri. Dama don 'yan mintoci kaɗan sai ku ƙara miya mai yisti da barkono baƙar fata. Cook har sai kawai m. Ƙara ƙarin gishiri don dandana.
4. Mix sitaci dankalin turawa tare da ajiye shiitake soaking ruwa (don ƙarin dandano), sa'an nan kuma zuba kayan lambu da kuma motsa su har sai cakuda girma dan kadan. Cire daga zafin rana. Bari cakuda sanyi.
5. A cikin karamin tukunya, ƙara man fetur da zafi a kan matsakaici-zafi. Fry 2 zuwa 3 harumaki a lokaci, kimanin 30 zuwa 40 seconds a kowace gefen har sai launin ruwan kasa. An cika rigaya sosai, saboda haka yana da wani abu ne kawai na samun gurasa. Drain a kan takalma ko tawul na takarda.
6. Yi cakuda mai naman soya (shoyu) da mustard (karashi) a matsayin wani abincin sauƙi.
7. Yi aiki nan da nan yayin zafi. Zai fi dacewa idan an yi aiki a wannan rana. Har ila yau, har ila yau, har ila yau, har ila yau, ya fi kyau, idan ya sake yin amfani da shi a kan wani gurasar frying mai zafi.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	376
Total Fat	29 g
Fat Fat	2 g
Fat maras nauyi	18 g
Cholesterol	0 MG
Sodium	209 MG
Carbohydrates	28 g
Fiber na abinci	10 g
Protein	6 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)