I-Tempura (okanye i-tempura) - uluhlu lwesitya kwiintlanzi, imifuno, ivenkile zaselwandle, ephekwe ngendlela ekhethekileyo, ethandwa kakhulu kwi-cuisine yaseJapane: idibaniswe inhlama kunye ne-deep-fried. Ukupheka i-Tempura, sebenzisa umgubo okhethekileyo. Ncedisa i-tempura kunye namasiki aseJapane.
Kwimvelaphi yesitya
Igama elithi Tempura livela kwiLizwi lesiPutukezi elithi tempora, elisetyenziswe ngabavangeli basePutukezi abangama-Jesusit, abaye baseYurophu bokuqala ukuya eJapan ngo-1542. Abathunywa bevangeli ngegama elithi "tempora" babonisa ixesha lokuzila. Ngethuba leentsuku zokuzila ukutya, kwakunokwenzeka ukutya iintlanzi, ivenkile zasemanzini kunye nemifuno, kwaye enye yeendlela zokulungiselela le mveliso yayiza kubetha kwi-batter. AmaJapan ayamkela le ndlela yokupheka kwiPhuthukezi, kwaye igama langena ulwimi lwaseJapan njengegama leqela lezonkwa eliphekwe ngale ndlela. Kufuneka kuqatshelwe ukuba ngaphambi kokubonakala kweJapan eJapan, amaJapane awazange asebenzise indlela enjengokucoca kwioli. Okokuthi, amaYurophu atshintshe ukuphuhliswa kweJapan yokutya akuyona indlela efanelekileyo, kuba ukucoca kwioli akuzuzisi umzimba. Nangona kunjalo ... i-tempura iyinhle kakhulu.
Yintoni i-tempura eyenziwe?
I-Tempura yenziwe kwimveliso eyahlukeneyo: i-tempura shrimps (ebi tempura), i-calamari inokulungiswa. I-banana tempura kwakhona isitya esingenasiphelo. I-Tempura isetyenziswe ngokuqhelekileyo kwiintlanzi, ezinye ivenkile, i-asparagus, i-cauliflower, i-pepper e-sweet, iziqhamo, kaninzi kunokutya kwenyama.
Malunga nokubetha
I-tempura ilungiselelwe kumaqanda, ipuphu ekhethekileyo kunye namanzi abandayo. Umgubo we-Tempura unomxube welayisi kunye nomgubo wengqolowa, kunye nesitashi kunye netyuwa. Zonke izithako azihlanjululwa, zincinci nje kuphela nge-spatula (ingabi ngamandla). Ukubambisana kwe-batter kufuneka kufane ne-cream encinci ye-ukhilimu omuncu, kufuneka ibe yinto elula kunye ne-airy, ne-bubbles encinci.
I-Tempura ngeentlanzi
Izithako:
- 500 amagremu e-fishfish fillet. Intlanzi yoMlambo ayifanele isetyenziswe - kunokubakho iipasititi ezingenayo ixesha lokukhusela ngexesha lokupheka;
- Ufulawa we-4 weepuni we-tempura. Ukuba akukho mgubo ocolileyo, unokuxuba i-1puni yepuni yomgubo (ugaya ilayisi emhlophe kwi-grinder ye-coffee) kunye neepunipoyi ezi-2 zeekolweni eziphezulu kunye ne-1 isipuni sesitashi;
- 2-3 amaqanda abamhlophe;
- 2 anyanisi;
- 3 iipilisi ezinomnandi;
- 1 ingcambu ye-daikon;
- igramu engama-250 yolwandle;
- ioyile yemifuno.
Ukulungiselela:
Xa uxolela i-batter, faka i-tablespoon 1 yewayini elula. Hlanganisa umgubo kunye namaqanda abamhlophe, iwayini kunye namanzi e-ice. Gxotha, kodwa ungabonakali. Sinqumla iintlanzi kunye neepilisi ezinobumnandi zibe ziincinci ezincinane, kunye no-anyanisi - iindandatho. Thelela ioli kwi-cauldron uze uyizise. Iintlanzi, i-pepper kunye ne-anyion izindandatho zityinjwe kwi-batter, emva koko ziyancipha zibe yindawo enzulu (ioli yatshisa) kwaye ngokukhawuleza idibene kuze kube yigolide. Ngokufanelekileyo, isamba esikliweyo siqhutywe kunye neengxowa, kodwa ungasebenzisa izixhobo zokugcoba. Fried
Kukho enye iteknoloji: Imveliso enkulu ebisikiweyo ifakwe njengomqulu otyonkqokileyo, udibaniswe kwi-batter kwaye uthosiwe, uze unqunyulwe kwiingcezu ngaphesheya.
Sisebenzela ngesaladi ye-daikon kunye ne-sea kale (esoliswe ngebhotela), kunye nelayisi ebilisiwe, i-wasabi kunye ne-soy sauce. Unokukhonza ngenxa yokufudumala okanye i-whiskey.