Kakiage wani shahararren yanayin zafi ne a Japan, musamman ma a cikin gida saboda nau'o'in sinadarai daban-daban (yawancin lokaci) suna haɗuwa a cikin tempura batter kafin frying mai zurfi. Daban-daban kayan lambu, albasa, karas, burdock tushe, trefoil, namomin kaza, da kowane irin kayan cin abincin teku za a iya amfani da su - babu hani.
Babban bambanci tsakanin karan da sauran siffofin tempura shi ne cewa dukkan qwai ana amfani dashi don ingantaccen daidaituwa da dandano. An yi amfani da katakon sau da yawa a kan wani kwano na shinkafa.
A cikin gidajen cin abinci, dangane da matakan chefs, ana amfani da kowane irin kayan alkama da kuma yin abinci mai dadi. Shizuoka yana da kwarewa da kowa da kowa a Japan yana so ya samo.
Dafa abinci
Bambanci tsakanin mai kyau da mummunan tempura ya ta'allaka ne a batter. Ba ka so ka sami jin dadi mai zafi wanda ya bar ka tare da dandano mai dadi a bakinka. Kuna so temura ya zama haske da kyawawa, tare da sauti mai kyau a kan ƙuƙwalwar farko da ajiyewa kana so more. Ga yadda:
- A koyaushe yada baturin tempura tare da chopsticks ko cokali, ba kullun ba. Cigaban batter zai iya yin nauyi.
- Yi amfani kawai da ruwan sanyi mai sanyi don batter tempura don sa shi ya fi dacewa da kyau kuma ya rage man fetur.
- Dole ne man fetur ya zama zafi kafin ka sauke cikin batter. Gwada shi da farko tare da bit na batter. Idan batter yana tasowa zuwa saman tare da karamin murya mai sauƙi, an shirya man fetur.
- Ya kamata a yanke kayan lambu da kuma abincin teku don daidaitaccen nau'in rubutu.
- Idan ka kiyaye tempura zuwa karami, za ka sami mafi kyau, kuma a ciki za a cika shi sosai.
- Cire duk wani mai haɗari mai bayan frying tempuras. Ba ku so kuyi zafi.
- Tempura shine mafi kyau lokacin cin abinci. Idan kayi gaba-hannun, ko kuma idan kana da wasu hagu, za ka iya sake zafi shi ta hanyar danna shi a cikin man fetur mai zafi don kawai aƙalla 30 kawai don sake yin sauti.
Yin hidimar Tip
Cika da kwano tare da cinye shinkafa (sanyi, amma ba ruwan sanyi ba), sanya jigon a cikin saman. Karancin bishiya tare da busasshiyar busasshiyar busasshiyar ruwa, da kuma zuba ruwan sha mai zafi a kan shinkafa. An kira shi: "Kakuning Chazuke"!
Abin da Kayi Bukatar
- 1 albasa (thinly sliced, game da 2 kofuna waɗanda)
- 1/2 manyan karas (a yanka a cikin bakin ciki tube, 1/2 kofin)
- 1/4 lb. scallops (shredded)
- 1 kwai
- 1 kofin ruwa (kankara)
- 1 kofin gari (duk-manufa)
- 1 tbsp. man fetur (don frying, ko kuma ake bukata)
Yadda za a yi shi
- Yanke kayan lambu a cikin tube na bakin ciki, kimanin 2 inci kowannensu, da kowane irin girman. Yanke abincin teku, ko rafuwa ko tsire-tsire ko tuna, a cikin nau'i guda.
- Tasa kwai cikin babban kwano.
- Ƙara ruwan kankara a cikin kwano. Add sifted gari a cikin kwano da kuma Mix ɗauka da sauƙi.
- Heat mai zuwa 340 digiri F a cikin zurfin kwanon rufi.
- Ƙara albasa albasa , yatsun hatsi, da kuma scallops a cikin baturi tempura, da kuma haɗuwa tare.
- Ɗauki cakuda da babban cokali kuma zub da cikin man.
- Sanya wannan yanki, ta yin amfani da yankakke ko dafaran kayan aiki har sai an tabbatar.
- Gishiri-gishiri har sai launin ruwan kasa a bangarorin biyu.
- Drain da kuma bauta tare da tempura dipping miya.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 209 |
| Total Fat | 8 g |
| Fat Fat | 2 g |
| Fat maras nauyi | 5 g |
| Cholesterol | 59 MG |
| Sodium | 499 MG |
| Carbohydrates | 26 g |
| Fiber na abinci | 4 g |
| Protein | 8 g |