Tempura, ko kayan abinci na Jafananci mai sauƙi, yana daya daga cikin shahararren shahararren kayan abinci a kasar Japan. Har ila yau, yana daga cikin shahararren jakadan Japan da aka fi so a duka Japan da Yammacin kuma ana samun su a yawancin menu menus. Tempura shrimp da kuma kayan lambu mai hade kamar su eggplant, Japan kabewa, da kuma bishiyar asparagus ne sosai rare a cikin West.
Watakila ba a matsayin kowa ba, duk da haka, shine sansai tempura. Sansai wani harshen Jafananci ne mai mahimmanci wanda yake nufin yawan kayan lambu da ganye da ke tsiro a kan tuddai na Japan. Sansai yana da yawa a lokacin bazara kuma musamman a watan Afrilu.
Sansai kayan lambu sun hada da tsire-tsire irin su taranomi, fuki, kogomi, da warabi. Idan kayan lambu ba sa da wuya a samu, gwada kayan lambu iri-iri da kuma kayan lambu kamar yadda aka zabi. Alal misali, launin perilla, baby kale, baby alayyafo, cilantro da dai sauransu.
Tempura ne yawanci yi aiki tare da dumi soya miya da dashi bisa dipping miya da grated daikon radish. Wani kayan shahararren shahararren shine ma'auni ko gishiri. A madadin, gwada temura da aka yi da matcha (kore shayi) gishiri.
Tips for Yin Tempura:
- Yi amfani da ruwan sanyi mai sanyi
- Tabbatar cewa yawan zafin jiki na man fetur shine Fahrenheit 355 (ko digiri Celsius 180)
Sauran Bayanan Tempura:
Tentsuyu Tempura Dipping Sauce
Abin da Kayi Bukatar
- Matcha Salt:
- 1 tablespoon gishiri
- 1 teaspoon matcha foda
- Tempura Batter:
- 1/2 kofin shinkafa gari
- 1 kofin shinkafar gari
- 1 kofin da 3 tablespoons ice ruwan sanyi
- 1/4 teaspoon gishiri
- 1 kwai
- Sansai kayan lambu
- Canola mai
Yadda za a yi shi
A cikin ƙaramin kwano kuyi gishiri ta matcha ta haɗuwa tare da gishiri na teku da matashi. Saita wannan don yin aiki tare da tempura da aka dafa.
A cikin wani karamin wuri mai zurfi a cikin wani abu (1/2 kofin ko ƙasa) na gari shinkafa. Saita wannan.
A cikin tasa daban, yin baturi tempura. Hada 1 kofin shinkafa gari, kwai, gishiri, da ruwan sanyi.
Man shayi har sai yawan zafin jiki ya kai digirin Fahrenheit 355 ko digiri Celsius 180.
Kayar da sansai a cikin ƙananan ƙwayoyin, tare da mai tushe a cikin dabara.
Sauke kayan lambu da ganye a cikin gari shinkafa da shinkafa.
Na gaba, tsoma kayan lambu da kayan shafa a cikin tempura batter kuma da sauri fry a cikin mai zafi. Ya kamata kawai dauki minti 30 zuwa 40 don soya kowane ganye.
Cire makamai marasa ƙarfi a kan takalmin waya a kan takalma na takarda.
Yi aiki nan da nan yayin zafi.