UkuFrying: Imbali ye-Stir-Frying kunye ne-Deep-Frying kwi-Asian Cuisine

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kweSeptemba 9, 2022

Ukuqhotsa kukupheka ukutya kwi-oyile okanye amanye amanqatha, ubuchule obavela kwi-Egypt yakudala malunga ne-2500 BC. Iikhemikhali, i-oyile kunye namafutha ziyafana, zihluke kuphela kwindawo yokunyibilika, kwaye ulwahlulo lwenziwa kuphela xa lufuneka. Ukutya kunokuqhotyiswa ngamafutha ahlukeneyo, kubandakanywa amafutha engulube, ioli yemifuno, ioli ye-rapeseed kunye neoli yeoli. Kwezorhwebo, amanqatha amaninzi abizwa ngokuba ziioyile ngokwesiko, umzekelo, ioli yesundu kunye neoyile yekhokhonathi, eziqinileyo kubushushu begumbi. Ukutya okwahlukeneyo kusenokuqhotswa, kuquka itshiphu yeitapile, isonka, amaqanda kunye nokutya okwenziwe ngamaqanda, okufana nee-omelet okanye iipanekuku.

Njengendlela yokupheka, ukuqhotsa kusetyenziswa phantse kuzo zonke ii-cuisine zehlabathi. Kodwa isetyenziswa njani kwi-cuisine yaseAsia?

I-Frying isetyenziswe kwi-Asian cuisine ukulungiselela izitya ezininzi ezahlukeneyo. Yindlela ekhawulezayo nelula yokupheka ukutya kwaye ukufumane crispy and tender. Ukushisa okuphezulu kweoli kuvumela izithako ukuba zipheke ngokukhawuleza nangokulinganayo.

Kweli nqaku, ndiza kujonga indlela i-frying esetyenziswa ngayo kwi-Asian cuisine kwaye ndixoxe ngezinye izitya ezidumileyo.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Ubugcisa bokuQhotsa kwiCuisine yaseAsia

Ukuqhotsa yindlela yokupheka ebandakanya ukupheka ukutya kwioli eshushu, ngokuqhelekileyo kwiqondo lokushisa eliphezulu. Le ndlela isetyenziswa kakhulu kwi-Asian cuisine, ngakumbi kwiitya zaseTshayina. Ukuqhotsa yindlela ekhawulezayo nelula yokupheka ukutya okwahlukeneyo, kuquka imifuno, inyama, kunye nokutya kwaselwandle. Indlela ibandakanya ukongeza ioli kwi-pan eshushu okanye i-wok, ilandelwa yizithako ezifuna ukupheka. Emva koko ukutya kuyaphekwa de kube crispy kwaye kuthambile.

Izixhobo kunye nezithako ezifunekayo xa uQasa

Ukuqhotsa ukutya, abapheki badinga izixhobo ezahlukeneyo kunye nezithako, kubandakanya:

• I-wok okanye ipani yokuqhotsa: Esi sesona sixhobo siqhelekileyo sisetyenziselwa ukuqhotsa kwi-Asian cuisine. Yipani ebanzi, engqukuva esezantsi evumela ukupheka ngokukhawuleza kwaye nkqu.
• I-oyile: Naluphi na uhlobo lweoyile ingasetyenziselwa ukuqhotsa, kodwa ioyile yemifuno yeyona isetyenziswa kakhulu kwi-cuisine yaseAsia. Inomsi ophezulu womsi, oku kuthetha ukuba inokufudunyezwa kwiqondo lokushisa eliphezulu ngaphandle kokutshisa.
• Izithako: Imifuno, inyama, ukutya kwaselwandle, kwanamaqhekeza amancinci okutya anokuqhotswa. Izithako kufuneka zihlanjululwe okanye zinqunywe ngokucokisekileyo kwaye zihlanjululwe nge-soy sauce okanye ezinye i-seasonings ukufezekisa iziphumo ezilungileyo.
• Iimela: Imela ebukhali iyafuneka ukuze usike izithako zibe ngamaqhekeza amancinci. Abapheki ngokuqhelekileyo basebenzisa i-cleaver yaseTshayina okanye imela yaseJapan yaseSantoku.
• Isitovu segesi okanye sombane: Isitovu segesi yeyona ndlela ilungileyo yokuqhotsa njengoko sitshisa ngokukhawuleza kwaye sinokuhlengahlengiswa lula. Nangona kunjalo, isitovu sombane sinokusetyenziswa.

Iindlela ezahlukeneyo zokuQasa

Zimbini iindlela eziphambili zokuqhotsa ezisetyenziswa kwi-cuisine yaseAsia:

• Ukucoca: Oku kuquka ukupheka ukutya ngokukhawuleza kwintwana yeoli kubushushu obuphezulu. Ukutya kuhlala kushukunyiswa kwaye kuphoswe ukuqinisekisa ukuba kuyaphekwa.
• Ukuqhotsa ngokunzulu: Oku kubandakanya ukupheka ukutya kwioli eninzi kwiqondo lobushushu eliphezulu. Ukutya kufakwe ngokupheleleyo kwioli kwaye kuphekwe kuze kube yi-crispy kunye negolide.

Izitya ezidumileyo ezisebenzisa ukuQatsa

Ukuqhotsa kusetyenziswa kwiindidi ezininzi zezidlo zaseAsia, kubandakanywa:

• I-Kung Pao Chicken: Esi sisidlo esidumileyo saseTshayina esibandakanya inkukhu edibeneyo edibeneyo kunye ne-peanuts, imifuno kunye ne-pepper.
• I-Pad Thai: Esi sisidlo saseThai esithandwayo esibandakanya ukuqhotsa i-noodle yerayisi kunye nemifuno, inyama kunye nokutya kwaselwandle.
• I-Tempura: Esi sisidlo saseJapan esibandakanya ukutya kwaselwandle okuthosiweyo kunye nemifuno kwi-batter elula.
• UBánh Xèo: Esi sisidlo sase-Vietnamese esibandakanya ukuqhotsa i-crispy crepe egcwele inyama yehagu, i-shrimp, kunye neembotyi.

Iziphumo zokuQhotsa kwiXabiso leSondlo

Ukuqhotsa kunokunciphisa ixabiso lesondlo sokutya njengoko kongeza iikhalori ezongezelelweyo kunye namafutha. Nangona kunjalo, ukuba kwenziwe ngokuchanekileyo, ukuqhotsa kunokuvelisa ukutya okuthambileyo nokutyiwayo okulungele ukuphakelwa ngexeshana elifutshane. Ukufezekisa iziphumo ezilungileyo, abapheki kufuneka balumke xa beqhotsa kwaye bahlengahlengise ukushisa kunye nexesha lokupheka ngokufanelekileyo.

UbuGcisa bokuQhasa kwi-Asian Cuisine

I-stir-frying yindlela yokupheka eguqukayo kwaye ekhawulezayo efuna isethi ethile yeendlela zobugcisa kunye negalelo ukuze kulunge. Nantsi indlela eqhele ukwenziwa ngayo:

• I-wok okanye i-pan ifudunyezwa de ibe shushu kakhulu.
• I-oyile encinci yongezwa kwi-wok okanye epanini kwaye ishushu ide iqalise ukutshaya.
• Emva koko izithako zongezwa kwaye zixutywe ngokukhawuleza kwaye zixutywe ixesha elifutshane.
• Umxube we-soy sauce kunye nezinye i-seasonings zongezwa kwi-wok okanye epanini, kwaye ukuxubha kunye nokuvuselela kuqhubeka de izithako ziphekwe.
• Isitya sihanjiswa ngoko nangoko.

Izitya ezidumileyo ze-Stir-Fry

Ukuqhotsa ngokungathandabuzekiyo yenye yezona ndlela zithandwayo zokupheka ukutya eAsia, yaye iye yanwenwela nakweminye imimandla emininzi yehlabathi. Nazi ezinye zezona zidumileyo izitya ze-stir-fry:

• I-Chop Suey: Isitya esihlala sinenyama, imifuno, kunye nerayisi, zonke zisikwe zibe ngamaqhekeza amancinci, alingana nokuluma kwaye zixutywe kunye.
• Irayisi eqhotsiweyo: Isidlo esiquka ukupheka irayisi kwiwok nezinye izithako ezifana namaqanda, imifuno, kunye nenyama.
• Inyama yenkomo kunye neBrokholi: isitya esibandakanya ukuqhotsa inyama yenkomo kunye ne broccoli kunye nomxube osekwe kwisosi yesosi.

Izinto eziluncedo kunye nezingeloncedo zokuQasa

I-stir-frying ineengenelo kunye nokungona kwayo, njengayo nayiphi na enye indlela yokupheka. Nazi ezinye zazo:

eziluncedo:

• Ukuqhotsa yindlela ekhawulezayo nesebenzayo yokupheka, iyenza igqibelele kubusuku beveki obuxakekileyo.
• Ifuna i-oyile encinci kakhulu, iyenza ibe lukhetho olusempilweni kunokuqhotsa ngokunzulu.
• Ubushushu obuphezulu obusetyenziswa kwi-stir-frying kunceda ukugcina izondlo kwizithako.

Ilishwa:

• Ukuqhotsa kufuna ingqwalasela eninzi kunye nokuvuselela rhoqo, oko kunokudinisa.
• Ubushushu obuphezulu obusetyenziswa kwi-stir-frying kunokukhokelela kwizithako eziphekwe ngokungalinganiyo.
• Ezinye izitya zinokufuna amanyathelo ongeziweyo okulungiselela, njengokuthambisa inyama kwangaphambili.

Uluvo lweNgcali kwi-Stir-Frying

U-Kenji, umbhali wamva nje malunga ne-Asian cuisine, uthi i-stir-frying yindlela yokupheka eguquguqukayo kwaye eguqukayo enokuphakamisa incasa yaso nasiphi na isitya. Ukwaphawula ukuba i-sautéing yindlela efanayo yokugubha, kodwa ifuna ukushisa okuphantsi kunye nexesha elide lokupheka.

Ukuqhotsa kwiindawo zokutyela

I-stir-frying yindlela eqhelekileyo esetyenziswa kwiindawo ezininzi zokutyela zase-Asia, kwaye isoloko yenziwa kwi-wok enkulu phezu kobushushu obuphezulu. I-wok idla ngokuba yingqukuva kwaye ilingana nobungakanani bezithako ezilungiswayo. Izithako zifakwe kwi-wok kwaye zixutywe kwaye zixutywe de ziphekwe. Isitya ke sihanjiswa ngoko nangoko, nto leyo eyenza ukuba ibe lixesha elifanelekileyo lokuhlangula iindawo zokutyela ezixakekileyo.

Zilungiselele kwi-Deep-Fry: Ilizwe Elimnandi le-Asian Cuisine

I-cuisine yaseTshayina iyaziwa ngezitya zayo ezinesibindi kunye ne-flavour, ezininzi zazo eziphekwe kusetyenziswa indlela yokucoca. Ezinye izitya ezithandwayo zaseTshayina ezi ifraywe nzulu ziquka:

• Imiqulu yasentwasahlobo: Le miqulu ekrwada kwaye emnandi izaliswe izithako ezintsha njengemifuno kunye nenyama, emva koko i-deep-fried ukuya kwimfezeko.
• Iibhola zeSesame: Ezi zinto zimnandi zenziwe ngomgubo werayisi otyebileyo kwaye zizaliswe yintlama yeembotyi eziswiti. Emva koko ziqhotyiswe nzulu kwaye ziqatywe ngembewu yesesame.
• I-Bok choy fritters: I-Bok choy luhlobo lwekhaphetshu yaseTshayina edla ngokusetyenziswa kwi-stir-fries. Kwesi sidlo, i-bok choy ixutywe kunye ne-batter kunye ne-deep-fried de i-crispy.

Baqhuba Njani Abapheki ngokuFrying nzulu?

Ukuqhotsa ngokunzulu kunokuba lula ukwenza, kodwa kufuna isakhono esithile ukuze kulunge. Nanga amanyathelo adla ngokulandelwa ngabapheki xa beqhotsa ngokunzulu:

• Fudumeza ioli: I-oyile kufuneka ifudunyezwe kwiqondo lobushushu eliphezulu phambi kokuba kufakwe nakuphi na ukutya. Oku kuqinisekisa ukuba ukutya kuya kupheka ngokukhawuleza nangokulinganayo.
• Lungisa ukutya: Ukutya kufuneka kunqunyulwe kube ngamaqhekeza amancinci kwaye kugqunywe kwintlama okanye kwisonka ngaphambi kokuba kufakwe kwioli eshushu.
• Yongeza ukutya: Ukutya kufuneka kufakwe ngononophelo kwioli eshushu, uqaphele ukuba ungatshizi okanye uvuthe ioli.
• Kupheke ukutya: Ukutya kufuneka kuphekwe kude kube golide kwaye kube crispy ngaphandle.
• Susa ukutya: Ukutya kufuneka kususwe ngononophelo kwi-oyile eshushu kusetyenziswa icephe okanye ifutha.
• Khupha ukutya: Ukutya kufuneka kubekwe kwipleyiti enetawuli yephepha ukukhupha nayiphi na ioyile egqithisileyo.

Ziziphi Iincasa?

Izidlo eziqhotsiweyo kwi-Asian cuisine ziza kwiintlobo ezininzi zeencasa kwaye zifumaneka kwiilwimi ezininzi ezahlukeneyo. Ezinye iincasa ezidumileyo ziquka:

• I-Sweet and Sour: Le ndibaniselwano yencasa ixhaphakile kwi-cuisine yaseTshayina kwaye isoloko isetyenziswa kwizitya eziqhotsiweyo ezinje ngehagu eswiti nemuncu.
• Izinongo: Izitya ezininzi eziqhotsiweyo kwi-Asian cuisine zinongwe, ngenxa yokusetyenziswa kwezithako ezifana nepelepele kunye ne-Sichuan peppercorns.
• I-Savory: Izitya eziqhotsiweyo zinokuba mnandi, kunye nezithako ezifana nesosi yesoya kunye nesosi yeoyster yongeza ubunzulu bencasa.

Ukuvela kokuQhotsa kwi-Asian Cuisine

I-Frying ibe yindlela ebalulekileyo yokupheka kwi-Chinese cuisine kangangamawaka eminyaka. Umlingiswa we "stir-fry" uvela kwimibhalo eseleyo evela kwi-Western Han Dynasty (206 BCE-9 CE), kwaye kukholelwa ukuba ubuchule baqala nangaphambi koko. Abapheki bamandulo baseTshayina baxhobisa iikhikhini zabo ngee-woks ezibaswa ngamaplanga, ezazibiza imali eninzi kwaye kunzima ukuzigcina kodwa zivumela iindlela ezininzi zokupheka. Ukuqhotsa kwakuyeyona ndlela ilula nekhawulezayo yokupheka ukutya, yaye kwakuthandwa ngokukhethekileyo ekuphekeni amaqhekeza amancinane enyama nemifuno.

Ukunyuka kwe-Stir-Frying njengeNdlela efanelekileyo yokupheka

I-stir-frying yaba yinto yobugcisa ekuphekeni kwaseTshayina ngexesha le-Tang Dynasty (618-907 CE), xa abapheki baqala ukufaka iisosi kunye nezinye izithako kwiitya zabo. Isidlo esidumileyo se-Szechuan inkukhu yeKung Pao, umzekelo, iquka i-peanuts, i-pepper ebomvu kunye ne-Szechuan peppercorns. Igama elithi "i-stir-fry" ngokwenene liguqulelwe kwigama lesiShayina elithi chǎo, elibhekisela kwindlela yokupheka ukutya ngokukhawuleza ngokushisa okuphezulu ngelixa ivuselela rhoqo.

Ukubaluleka kokuQhotsa kwi-Asian Cooking namhlanje

Ukuqhotsa kuseyeyona ndlela yokupheka ebalulekileyo kwiindawo ezininzi zokutya zaseAsia, kuquka iVietnam, isiCantonese, kunye neThai. Ngapha koko, ezinye zezona zizathu zinkulu zokuthandwa kwe-stir-frying kunye ne-deep-frying zizibonelelo abazinikezelayo ekutyeni. I-Frying ivumela ukusetyenziswa kweoli encinci kunezinye iindlela, kwaye ixesha lokupheka ngokukhawuleza linceda ukugcina izondlo zangaphakathi zezithako. Ezinye zezona zitya zidumileyo zaseAsia ezibandakanya ukuqhotsa njengendlela yokupheka ziquka:

• Inyama yenkomo eyosiweyo kunye ne-anyanisi kunye nejinja
• I-cutlets yengulube eyosiweyo
• Imifuno eyosiweyo kunye ne-soy sauce
• Isuphu eshushu kunye nemuncu kunye nokutya kwaselwandle
• Irayisi ethosiweyo kunye neqanda kunye ne-anyanisi eqoshiwe
• Iimbotyi eziluhlaza ezomileyo kunye nenyama yehagu egayiweyo

Ukuvela kokuQhotsa kwiCuisine yaseNtshona

Ukuqhotsa kuye kwaduma kwi-Western cuisine, kodwa iindlela ezisetyenziswayo zihlala zahlukile kwezo zisetyenziswa ekuphekeni kwaseAsia. ENtshona, i-deep-frying ixhaphake kakhulu kunokuba i-stir-frying, kwaye izitya zidla ngokulungiswa ngezithako ezinzima, ezityebileyo. Nangona kunjalo, abapheki ngoku bayayiqonda izibonelelo zokulula, izitya ezinobuhlobo be-vegan ezibandakanya ukuqhotsa njengendlela yokupheka. Ezinye zezona zidlo zidumileyo zaseNtshona ezibandakanya ukuqhotsa njengendlela yokupheka ziquka:

• Intlanzi neetshiphs
• Inkukhu ethosiweyo
• Amakhonkco e-anyanisi
• iifrayizi zamafrentshi
• Icalamari eqhotsiweyo

Iziyolo zaseAsia: Izitya eziphezulu ezisebenzisa iFrying

Ukutya kwaseTshayina kwaziwa ngezitya ezityebileyo nezishushu, kwaye ukuqhotsa yindlela ethile evelisa okona kutya kudumileyo nokulula ukukonwabela. Izitya ezibini ezithile ezisebenzisa ukuqhotsa zibraised belly yehagu kunye ne shao rou.

• I-Braised Pork Belly: Esi sidlo silungiswa ngokuntywila isisu sehagu kulwelo oluhlala lubandakanya i-soy sauce, iwayini yerayisi kunye noshukela. Emva koko isitya siphekwe ngokukhawuleza, okuguqulela "obomvu-ophekiweyo" ngesiTshayina, kwaye unikeze umbala obomvu obomvu kunye ne-velvety yokugqoka kwisisu sengulube. Imiphetho yesisu sehagu iba yi-crunchy, ngelixa ingaphakathi limanzi kwaye lithambile. Esi sidlo sithandwa eShanghai kwaye sidla ngokunikwa irayisi.
• UShao Rou: Esi sidlo sisisu senyama yehagu esigcadiweyo sesiCantonese esiboniswe njengeziqwenga ezimile njengentloko yotolo. Isisu senyama yehagu sihlanjululwa kumxube wesosi yesoya, iswekile, kunye nentlanu ye-spice powder ngaphambi kokuba yosiwe kwi-wok. Isitya kulula ukusilungiselela kwaye kukutya okudumileyo kwesitrato eTshayina.

I-Spring Rolls kunye neFritters

I-Spring rolls kunye neefritters zitya ezimbini ezisebenzisa i-frying njengendlela yokuvelisa umphandle otyumkileyo.

• I-Spring Rolls: I-Spring rolls luhlobo oluthile lwesitya saseTshayina esisebenzisa uhlobo oluthile lwe-wrapper eyenziwe ngomgubo werayisi. Ukuzaliswa kunokubandakanya iimveliso ezitsha, ezifana nezaqathe, iklabishi, kunye neebhontshisi ezihlumayo, kunye nengulube okanye i-shrimp. Imiqulu ke ngoko iqhotyiswe de ibe crispy kwaye inikwe nesosi yesosi esekwe kwidiphu.
• Iifritters: Iifritters sisidlo esithandwayo kumazwe amaninzi aseAsia, kuquka neChina. Zenziwa ngokuxuba intlama yomgubo, amanzi namaqanda uze ugalelwe izithako ezahlukahlukeneyo, njengembewu yesesame, imifuno, okanye inyama. Emva koko umxube uphonswa kwioli eshushu kwaye uqhotswe kude kube crispy. Iifritters zidla ngokusetyenziswa njenge-snack okanye i-appetizer.

Ukupheka kwi-Wok: Gcoba kunye ne-Deep-Fry

Ukupheka kwe-Wok yindlela ethile yokupheka esebenzisa ukuqhotsa njengendlela yokuvelisa izitya ezimnandi.

• Gcoba: I-Sir-fry sisidlo esithandwayo esilungiswa ngokupheka ngokukhawuleza amaqhekeza amancinci enyama kunye nemifuno kwi-wok phezu kobushushu obuphezulu. Isitya sikholisa ukuba nencasa yesosi yesoya, ikonofile, kunye nejinja kwaye ihanjiswa nerayisi.
• I-Deep-Fry: I-deep-frying yindlela enika ukutya ngaphandle kwe-crispy. Abapheki basebenzisa i-wok kwi-deep-fry food, oku kuthetha ukuba ukutya kufakwe ngokupheleleyo kwioli eshushu. Le ndlela isetyenziselwa ukulungiselela izitya ezifana nenkukhu yesesame, efakwe kwi-batter kwaye ifakwe kwi-deep-fried de crispy.

Ukuqhotsa yindlela ethile esetyenziswa kwizitya ezininzi zaseAsia ukuvelisa ukutya okumnandi nokunencasa. Noko ke, kubalulekile ukuqaphela ukuba kukho umahluko phakathi kokuqhotsa nokuqhotsa. Ibraising yindlela equka ukupheka ukutya kulwelo, ngoxa ukuqhotsa kuquka ukupheka ukutya kwioli. Xa uqhotsa, kubalulekile ukuba uqaphele ukuba ungayibambi ioli emlilweni okanye udale umonakalo. Abapheki bamele balawule ukutya ngocoselelo kwi-wok ukuze baqinisekise ukuba macala onke achanabeke kwioli eshushu.

Iimpembelelo zokuQhotsa kwiXabiso leSondlo kwi-Asian Cuisine

Iindlela zokuqhotsa zibe yinxalenye ebalulekileyo ye-Asian cuisine ukususela kumaxesha amandulo. Nazi iingongoma ezibalulekileyo ekufuneka uziqwalasele:

• Ukusetyenziswa kweendlela zokuthosa ezimanzi nezomileyo ziyahluka ngokuxhomekeka kwisitya kunye nokutya kwendawo. Ngokomzekelo, i-frying emanzi isetyenziswa ngokuqhelekileyo kwi-Chinese cuisine yokutya izitya ezifana nenkukhu ye-Kung Pao, ngelixa i-frying eyomileyo ithandwa kakhulu kwi-Sichuan cuisine izitya ezifana neembotyi eziluhlaza ezomileyo.
• Ukuzinikela nobuchule bompheki bukwadlala indima ebalulekileyo kumgangatho wokutya okuqhotsiweyo. Umzekelo, isitya esidumileyo senkukhu kaGeneral Tso sidinga inkqubo entsonkothileyo yokuqhotsa ukufezekisa ukuthungwa okufanelekileyo kunye nencasa.
• Ubuchule bokuqhotsa bukwaphenjelelwe kukufumaneka kwezithako kunye nokusasazeka kweendlela ezahlukeneyo zokupheka kwingingqi ezahlukeneyo. Umzekelo, ukusetyenziswa kwe-wok kwi-stir-frying yindlela eyaqala kwiinduli zaseTshayina kwaye ukususela ngoko yasasazeka kwezinye iindawo zase-Asiya kunye nehlabathi.

Ukubaluleka kweeNkcukacha kunye nokuPhuculwa koBuchule bokuQasa

Ukuqonda ngokupheleleyo imiphumo yokuthosa kwixabiso lesondlo kwi-Asian cuisine, uphando oluninzi luyafuneka. Nazi iingongoma ezibalulekileyo ekufuneka uziqwalasele:

• Ukongezwa kwedatha kwisiqulatho sesondlo sokutya okuqhotsiweyo kwitafile yesondlo kunokunceda abantu benze ukhetho olunolwazi malunga nokutya kwabo.
• Uphuculo lweendlela zokuqhotsa lunokuba negalelo ekuqondeni ngcono ifuthe lokuqhotsa kwixabiso lesondlo. Ngokomzekelo, ukusetyenziswa kweoli ephantsi kweoli kunye nokucutshungulwa kokuqala kwezithako kunokunceda ukunciphisa umthamo wamafutha okutya okuthosiweyo.
• Indima yokuqhotsa kwi-cuisine yase-Asia inkulu kwaye iyahluka, kwaye ukuqonda impembelelo yokuqhotsa kwixabiso lesondlo kubalulekile ekuqhubekeni kokuthandwa kunye nokuphuculwa kwale ndlela yokupheka.

isiphelo

Ke, yindlela yokuqhotsa kusetyenziswa ngayo kwi-cuisine yaseAsia. Yindlela ekhawulezayo nelula yokupheka ukutya, ngakumbi imifuno, kunye nendlela entle yokongeza incasa. Kufuneka usebenzise ioli yokushisa ephezulu kunye nepani yokutshiza kunye nezantsi elijikelezayo. Ukuqhotsa yindlela entle yokonwabela izitya ezimnandi zaseAsia irayisi efrayiwe kwaye Itempura. Ke, qhubeka kwaye uzame!

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Funda simahla

UJoost Nusselder, umsunguli weBite My Bun ngumthengisi wentengiso, utata kwaye uthanda ukuzama ukutya okutsha ngokutya kwaseJapan entliziyweni yomnqweno wakhe, kwaye kunye neqela lakhe ebesenza amanqaku anzulu ebhlog ukusukela ngo2016 ukunceda abafundi abathembekileyo kunye neeresiphi kunye neengcebiso zokupheka.