Noodles na Udon sun fi naman alkama mara kyau, kuma suna da sauri sosai - minti 4-7. Sau da yawa ana siyan taliyar udon a daskare - suma suna bukatar a tafasa su, kuma zaka iya jefa su kai tsaye a narke a cikin ruwa - mintuna 7 na tafasasshen ya ishi noodles ɗin ya huce kuma ya dahu. Bayan an tafasa, saka alawar taliya a cikin colander sai a yayyafa shi da mai na kayan lambu domin ya zama ya yi taushi kuma ba zai tsaya tare ba.
Yadda za a dafa udon taliya
Bukatar - noodles udon, ruwa, gishiri, mai don dandana
1. Tafasa lita 2 na ruwa, ƙara cokali 1 na gishiri (cokali ɗaya ko babban cokali - ɗanɗano). Lokacin yin alawar taliya, ana saka gishiri a kullu, saboda haka a hankali kara gishiri a ruwa.
2. Sanya gram 100-150 na nonon udon a cikin ruwa.
3. Tafasa udon noodles na mintina 5-7, ɗanɗano da haƙori: idan mai laushi ne, noodles a shirye suke.
4. Jefa noodles a cikin colander, girgiza kaɗan don zubar da ruwa kuma amfani dashi a cikin jita-jita.
Yadda ake hada nonon uwa a gida
1. Auna gilashin gari, rabin gilashin ruwa, dauki karamin cokali na gishiri da kuma babban cokali na sitaci.
2. Zuba gishiri a cikin ruwa a yanayin zafin jiki kuma narke.
3. Zuba gari a cikin tukunyar mai fadi, ƙara ruwa kuma a haɗa kullu na daidaito iri ɗaya da hannuwanku.
4. Saka kullu a cikin babban jaka, saki iska mai yuwuwa daga gare ta, ƙulla tam ka bar shi na mintina 30.
5. Buɗe jakar, saka ƙullu a tsakiyar jakar sai a ɗora ta a ƙasa an rufe ta da tsummoki mai tsabta, a rufe shi da zane a saman ma.
6. Yi tafiya da ƙafafunka a kan kullu na rabin minti, sa'annan ka mirgine shi cikin ƙwallo ka nace - maimaita wannan aikin sau 2, a ƙarshen nace awa 2.
7. Yayyafa sitaci a kan allo, shimfida kullu, sai a jujjuya dukkan allon a cikin kaurin da ya kai milimita 3-4, a yayyafa da sitaci a saman shima.
8. Yanke kullu a cikin tsaka-tsalle (tare da wuka mai kaifi don kada ƙullin ya tsaya), yayyafa da sitaci kuma a motsa su a hankali. Za a iya dafa shi nan da nan, ana iya adana shi a cikin firiji na kwana 2 ko a cikin injin daskarewa na tsawon wata guda.
Gaskiya mai dadi
Udon noodles suna da sauƙin haɗuwa tare, don haka da wuri -wuri bayan tafasa, ya zama dole a jefar da shi a cikin colander sannan a yi amfani da shi a cikin jita -jita. Idan saboda wasu dalilai kuna buƙatar jira, motsa noodles tare da man shanu kuma ku rufe shi da fim ɗin abinci. Daidaitaccen ƙoshin ƙoshin ƙoshin ƙoshin ƙoshin ƙoshin ƙamshi “kamar kunnen kunne”.
Lokacin tafasawa, taliyan alade na gani ya ninka sau 3.
Abincin Udon shine noodles na alkama, a zahiri sun bambanta da taliya na yau da kullun kawai saboda sun yi kauri. An ƙirƙira shi a Japan, noodles udon suna da kyau ga duk jita -jita na Jafananci waɗanda ke buƙatar noodles na alkama. Misali, a cikin miyan Ramen na Jafananci, udon da ake amfani da shi, amma kawai wanda ke da ƙwai a cikin abun da ke ciki - to noodles sun fi jin daɗin ɗanɗano na broth. Hakanan ana amfani da Udon azaman gefen gefe ga kowane tasa. Tafasa ƙamshi mai daɗi a cikin naman kaza mai ƙima ko broth nama, ƙara miya, soya tare da abincin teku da kayan yaji.
Farashin noodles na udon daga 70 rubles / gram 300 ne, kuma an riga an sayar da taliyar da aka daskare a farashin 70 rubles.
Ana kiran noodles na Udon sau da yawa, saboda a cikin wok ne aka shirya yawancin jita-jita tare da shi a cikin kayan.