A cikin abincin Japan,tempuraana ƙaunarsa saboda fasahar soya ta musamman, wadda ke haifar da launin zinari, mai ƙyalli da kuma ciki mai laushi da taushi. Mabuɗin yin ainihin tempura na Japan a gida yana cikin ƙwarewar dabarun soya da kuma daidaita zafin mai daidai.
Da farko, bari mu tattauna dabarun soya abinci. TempuraSoya ba wai kawai batun soya mai zurfi ba ne; yana buƙatar kulawa sosai ga cikakkun bayanai. Zaɓin sabbin kayan abinci shine mataki na farko. Ko abincin teku ne, kayan lambu, ko nama, sabo yana shafar dandanon ƙarshe kai tsaye. Bayan tsaftace kayan abinci, a shafa musu ɗanɗano da foda na musamman na soya tempura ko garin kek don su daidaita dandanon kuma su samar da waje mai ƙyalli.
Lokacin soya, a kula da wurin da aka sanya kayan da kuma amfani da kwandon soya. Ya kamata a shimfiɗa kayan a daidai gwargwado a cikin kwandon soya, a guji haɗuwa, don tabbatar da cewa an dafa kowanne yanki daidai gwargwado. Zaɓin kwandon soya shi ma yana da mahimmanci; ya kamata ya sami raga mai kyau wanda ke zubar da mai da yawa cikin sauri kuma yana kiyaye yanayin tempura mai kyau.
Na gaba, yana da mahimmanci a kula da zafin mai. Zafin mai yana shafar kamannin tempura kai tsaye da yanayinsa. Idan zafin mai ya yi yawa, ɓawon zai ƙone kuma cikin zai yi zafi sosai. Idan zafin mai ya yi ƙasa sosai, ɓawon ba zai yi kauri ba kuma cikin zai yi kitse sosai. Saboda haka, sarrafa zafin mai yana da mahimmanci don soya tempura.
Gabaɗaya, zafin mai don soyatempuraYa kamata ya kasance tsakanin 170-180°C. Wannan zafin yana tabbatar da cewa ɓawon ya yi sauri yayin da sinadaran da ke ciki suka dahu sosai kuma suka yi laushi. Don daidaita zafin mai daidai, yi amfani da ma'aunin zafi ko kuma ka lura da hayakin sannan ka ji zafin mai.
A lokacin soya, a daidaita lokacin soya gwargwadon kauri da nau'in sinadaran. Ya kamata a soya siraran sinadaran, kamar yanka kayan lambu, na ɗan gajeren lokaci, yayin da kayan da suka fi kauri, kamar kifi, ke buƙatar dogon lokaci don tabbatar da sun dahu sosai.
Tuntuɓi
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Lokacin Saƙo: Nuwamba-26-2025