Tempura shi ne kayan aikin Jafananci wanda ya hada da kayan lambu mai fure da kuma mai zurfi, furotin ko abincin teku. Abin sha'awa ne a gidajen abinci na Japan a yamma. A Japan, akwai gidajen cin abinci wanda ke da kwarewa a cikin abinci na temura kuma ana daukar saurin cin abinci.
Squid, wanda aka sani a harshen Jafananci kamar " IKA" yana amfani dashi a cikin kayan cin abinci na tempura. Har ila yau, ana kiran Ika tempura , a matsayin furry , inda " furry" ya fassara zuwa soyayyen.
Maɓallin squid mai laushi bai kamata ya shafe shi ba, abin da yake sa tsarin tsabtace jiki na temura, kamar yadda squid yayi dafa a yayin da fitilar ta fadi.
Musamman ga wannan girke-girke shine kariyar shichimi togarashi (Jafananci 7-barkono barkono) da Aomori (furanni mai laushi kore) tare da alamu na kayan yaji da kuma dandano na kasar Japan.
A matsayin ɗan gajeren yanke, ana iya maye gurbin calamari na daskararriya don sabon squid. Ina bayar da shawarar yin amfani da jikin squid ko calamari kawai don wannan girke-girke. A alfarwan ayan ya zama m da kuma chewy.
Karin bayani game da kayan dafa abinci na samuwa a cikin wannan bidiyo a nan.
Abin da Kayi Bukatar
- 1 lita ta tsabtace squid (jikin kawai) ko kuma bankin calamari
- 3/4 kofin gurasa marar yalwa
- 1/4 kofin dankalin turawa dan sita
- 1 kwai
- 3/4 kofin ko fiye ruwan sanyi ko ruwa carbonate watertzer (1 kwai + ruwa = 1 kofin)
- Canola man fetur don frying, kamar yadda ake bukata
- 1/4 teaspoon shichimi togarashi (Jafananci 7 kayan yaji barkono), da karin don ado
- 1/4 teaspoon Aonori (Jagunan ruwan kore mai ruwan 'ya'yan itace), da kuma don ado
- Salt, dandana
Yadda za a yi shi
- Yankin tsabtace jikin squid a cikin zobe 1/4-inch idan yayi amfani da squid, ko amfani da lambobin calamari sunadarai.
- A cikin kwanon rufi mai zurfi, ƙara man da zafi a kan matsakaici-har zuwa 350 zuwa 360 digiri Fahrenheit.
- Duk da yake man yana yin amfani da wutar lantarki don yin baturi. A cikin kwano mai kwakwalwa, hada gari da kuma sitacin dankalin turawa (masarar masara zai iya canzawa). Add shichimi togarashi (Jafananci 7-barkono barkono) da kuma Aomori (dried mai ruwan kore kore) zuwa batter tempura kuma a hankali ya haɗa.
- A cikin babban nauyin kofin (yana da sauƙi don yin aiki tare da babban kofin kofin kofin ɗalibi na 4) ƙusa kwai, sa'an nan kuma kara ruwan sanyi mai sanyi domin kwai da ruwa tare, daidai da 1 kofin. A hankali kunsa kwai da ruwa ba tare da haɗuwa ba.
- Ƙara ruwa da cakuda gauraye da kayan shafa mai sauƙi kuma ɗauka da sauƙi. Kada ku yi haɗuwa kamar yadda batter ya zama chewier da kuma matsalolin (kamar abin da ya faru da batter cake mixed).
- Yi aiki da sauri yayin da baturi tempura har yanzu sanyi. Maimakon cire kowane calamari a cikin baturin sau ɗaya a lokaci, gwada gwadawa da yawa zobba a lokaci daya a cikin batter da sauri canza su zuwa man fetur mai zafi. Fry su har sai sun kasance zinariya mai haske, kusan 30 zuwa 40 seconds. Wadannan ba sa daɗe don dafa kuma zai iya kasancewa a cikin man na kimanin minti daya.
- Yarda izinin ika-furai ya yi ruwan wando a kan takarda da kuma yayyafa shi da gishiri, dandana. Yi ado tare da ƙarin shichimi togarashi (barkono barkono) da kuma aonori (driedweed kore).