Kabocha Tempura waa cunto-qabad khafiif ah oo khafiif ah oo la jarjaray oo la jarjaray oo lagu rusheeyey badeecad iftiin leh oo si qoto dheer loo dubay si quruxsan. Waxaa caadi ahaan la siiyaa milix ama maraqa wax lagu cunayo.
Kabocha Tempura waxaa inta badan lagu daraa isku dhafka khudradda kala duwan ee loo yaqaan 'tempura' iyo 'shrimp' sida caadiga ah laga helo maqaayadaha Japan. Si kastaba ha ahaatee, dayrta marka kabocha squash waa xilli ciyaareed, kabocha tempura oo u gaar ah oo u sameysma cunto wanaagsan.
Waxa aad u Baahantahay
- 8-10 kabocha (dhuuban, jarjaran)
- 1 ukun
- 1/4 koob jilicsan baradho
- 3/4 koob oo bur ah (oo dhan)
- 1 koob oo biyo ah (baraf qabow)
- 2 tbsp. saliida canada (ama saliidda cuntada lagu shiilo)
- Saliid dhadhan
- Xulasho: tempura
- subagga qumbaha (ama isticmaal mentsuyu dhalada, ereyga guud ee suugada soodhaha leh ee badan, si sahlan.)
Sida loo sameeyo
- Haddii aad qorsheyneyso in aad isticmaasho maraqa daloolinta ee temochura tempura, intii aad cusbayn lahayd, ka samee suugada marka hore. Ama, isticmaal mentsuyu dhalada ah si toos ah ama haddii ay ku urursan tahay, ku tiri biyo sida lagu faray dhalada.
- Ku dhaq kabocha. Habka ugu fudud ee loo gooyo kabogooga cantoobaha oo dhan waa in la jeexo hoosta hoose iyo sare ugu horeysa, si loo abuuro dusha sare ee hoose ee xasiloonida, iyo dhibcaha si fudud loo gooyo kabocha. Ka saar miraha iyo xargaha qalafsan ee gudaha gudaha gudaha iyo tuur.
- Ka baxa maqaarka si fiican, si taxadar leh u xoqin 8 ilaa 10 qeybood oo khafiif ah. Qeyb kasta waa inay ahaataa qiyaastii 1/4 - qaro weyn. Qalacsan ee bocorka, si dhakhso ah u kariyo. Qaado.
- In baaquli yar yar, isku daraan ukunta, bur, starch baradho iyo biyo qaboow qabow. Furaha ugu muhiimsan ee loo yaqaan tempura waa in la hubiyo in biyaha uu aad u qabow yahay. SIDA: Isku day isku darka biyo ka hor intaan kabuubyada kabocha lagu rusheeyaa dhuxusha, saliidda mar hore ayaa loo duuduubay.
- Saliidda kuleylka ah ee digsiga yar yar. 375 digrii Fahrenheit.
- Kala saar jeex jeexi ah kabka cijo ah oo ku rid shaashadda tempura ka dibna ku rid saliidda kulul. U ogolow walaaq kasta inuu karsado ilaa 2 daqiiqo ilaa hindisada. Waxaa ugu fiican in aanad ku dhejin dheriga saliidda adigoo xaddidaya maraqa kabocha ilaa 3 xabbo.
- Si dhakhso ah ugu shaqee cusbo ama shaandho jilicsan.
Xog dheeraad ah:
Mashiinka tempura ee loogu talagalay iskadiidka waa isku dhafka ah istaarijka baradhada iyo burka oo dhan. Ku darida alaabta baradho waxay iftiinaysaa makiinadda cuntada kale ee macaan ee tempura oo ah 100% bur. Furaha ugu muhiimsan ee kubbada cagta, si kastaba ha ahaatee, waa isticmaalka biyo qabow oo qabow biyo heerkulka qolka. Inta badan waxaan ku dari doonaa kareemka barafka biyaha oo adeecda ka hor intaan biyaha lagu cabirin mashiinka tempura.
Iska hubi in saliidda la shiilay ay kudhantahay kuleyl dhexdhexaad ah heerkulka 375 degree heerkulka Fahrenheit ee xaaladaha shaandheeya.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 135 |
| Total Fat | 5 g |
| Fatuurad la ruxay | 1 g |
| Fat | 2 g |
| Kolestarool | 52 mg |
| Sodium | 454 mg |
| Carbohydrateska | 19 g |
| Fiber diirran | 2 g |
| Protein | 4 g |