I-shiso yaseJapane ne-ume (isitshalo se-perilla kanye ne-plum pickled) inhlanganisela ethandwayo yama-flavour e-Japanese cuisine futhi ngokuvamile isetshenziselwa amasoso noma ukugqoka. Iphunga lomuthi we-perilla liqinile, kodwa liyinkimbinkimbi ngenxa ye-flavor fresh ukuthi inikeza lapho ihlanganiswa nezinye izithako nokudla. Le nhlanganisela elimnandi nama-flavour amakhulu futhi anamasawoti aseJapane agcwele ipulazi eliyi-pickle ayilona elincane kune-stellar.
Okuzokwenza
- 1/4 indebe
- I-soy sauce
- Isipuni esingu-1
- mirin (ukupheka okumnandi)
- I-umeboshi engu-1 (ipulazi yaseJapane e-pickled)
- 5 shiso (amaqabunga ama-green perilla)
Indlela Yokwenza
- Esigodini esiphakathi faka i- soy sauce ne-mirin.
- Sika iplamu yokufakwe emgqonyeni bese ususa imbewu. Hlanganisa noma yimuphi inyama esele ye-plum ngaphandle kwenzalo bese uyifaka esitsheni. I-mince isalele ipulazi elifakwe ku-pickled ibe yizicucu ezincane bese ufaka ku-sauce soy.
- Hlanganisa amaqabunga ama-persi ngokuwafaka, uwagqoke ngokuqinile, bese usika emaqabunga ahlanganisiwe aphendule amaqabunga. Kuzokwenza izingcezu ezincane ezincane ze-shiso. I-TIP: Ungase ufune ukusika lezi ziqeshana ezingxenyeni ezithile noma ezincane ukuze kuthi uma ukugqoka kusetshenziswa, izingcezu ezincane ze-shiso zifakwe esitsheni kunamaqabunga amakhulu ama-shiso. Lezi ziqephu zivame ukuhlangana ndawonye uma zixubaniswe ingxube ye-soy sauce.
- Hlanganisa zonke izithako ndawonye kuze kuhlanganiswe bese uvumela ukuba kuphumule imizuzu engaba ngu-30 esiqandisini ukuze wonke ama-flavour ahlanganiswe kanye nokugqoka. Uma usheshe, ukugqoka kungasetshenziswa ngokushesha, noma ukumane uvumele ukuphumula imizuzu engu-5 kuya kwezingu-10 kuzosiza ama-flavour ukuba afake.
- Gcina esiqandisini esitsheni esingenalutho izinsuku ezintathu ukuya kwezinsuku ezingu-5.
Ulwazi Olwengeziwe:
I-shiso ne-ume sauce iresiphi ihlanganisa lezi zithako ezimbili ezidumile nge-soy sauce kanye nesibuko ukuze wenze i-sauce elula kakhulu nge-flavour enesibindi nesithakazelisayo. I-sauce ibhekwa kahle uma isetshenziselwa izitsha ezibandayo, kanye nokushisa kwekamelo uma isetshenziselwa izitsha ezishisayo.
Ezinye izibonelo zezitsha ezibandayo ezihamba kahle nale saju ne-u-sauce ziphekwe imifino, njenge sipinashi, amahlumela ebhontshisi, iklabishi noma i-daikon. Kuhamba kahle ne-chilled tofu (hiyayako) noma i-chilled somen noodles. Le sauce isetshenziswa kakhulu kangangokuthi ingasetshenziswa njengendlela yokugqoka elula ukuhlobisa ama saladi amahlamvu aluhlaza noma isaladi lase-Japanese onion uma ifunwa.
Izibonelo zezitsha ezishisayo ezizohamba kahle nalesi sawo nesi-u-sauce zibandakanya isifuba esilusiwe esilula, izinhlanzi ezimhlophe ezimhlophe, noma ubilisiwe ngesilwane senkomo noma inyama yenkomo ebizwa ngokuthi i-Shabu-shabu. Kuzohamba kahle nge-chiwa fishcake tempura!
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 79 |
| Inani lamafutha | 0 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | 827 mg |
| Ama-carbohydrate | 17 g |
| I-Fiber Dietary | 5 g |
| Amaphrotheni | 3 g |