Ukuthosa: Umlando Wokuthosa Nokuthosa Okujulile ku-Asian Cuisine

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kuvuselelwe ngo-Septhemba 9, 2022

Ukuthosa ukupheka ukudla ngamafutha noma amanye amafutha, inqubo eyaqala eGibhithe lasendulo cishe ngo-2500 BC. Amakhemikhali, amafutha namafutha ayafana, ahluke kuphela endaweni yokuncibilika, futhi umehluko wenziwa kuphela lapho kudingeka. Ukudla kungathoswa ngamafutha ahlukahlukene, okuhlanganisa isinqumelo, amafutha emifino, amafutha e-rapeseed namafutha omnqumo. Kwezentengiselwano, amafutha amaningi abizwa ngokuthi amafutha ngokwesiko, isib. amafutha esundu namafutha kakhukhunathi, aqinile uma kunezinga lokushisa elilingana negumbi. Kungase kuthoswe ukudla okuhlukahlukene, okuhlanganisa ipuphu yamazambane, isinkwa, amaqanda nokudla okwenziwe ngamaqanda, okufana nama-omelet noma amapanikuku.

Njengendlela yokupheka, ukuthosa kusetshenziswa cishe kuzo zonke izinhlobo zokudla emhlabeni. Kodwa isetshenziswa kanjani e-Asian cuisine?

Ukuthosa kusetshenziswa e-Asian cuisine ukulungisa izitsha ezahlukahlukene. Kuyindlela esheshayo nelula yokupheka ukudla futhi ukuthole kucwebezelayo futhi kuthambile. Ukushisa okuphezulu kwamafutha kuvumela izithako ukupheka ngokushesha nangokulinganayo.

Kulesi sihloko, ngizobheka ukuthi ukuthosa kusetshenziswa kanjani e-Asian cuisine futhi ngixoxe ngezinye izitsha ezidume kakhulu.

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Ubuciko Bokuthosa e-Asian Cuisine

Ukuthosa kuyindlela yokupheka ehlanganisa ukupheka ukudla emafutheni ashisayo, ngokuvamile ezingeni lokushisa eliphezulu. Le ndlela isetshenziswa kabanzi e-Asian cuisine, ikakhulukazi ezitsheni zamaShayina. Ukuthosa kuyindlela esheshayo nelula yokupheka ukudla okunhlobonhlobo, okuhlanganisa imifino, inyama, nokudla kwasolwandle. Le ndlela ihilela ukwengeza amafutha epanini elishisayo noma e-wok, okulandelwa izithako ezidinga ukuphekwa. Khona-ke ukudla kuyaphekwa kuze kube crispy futhi kuthambile.

Amathuluzi Nezithako Ezidingekayo Zokuthosa

Ukuthosa ukudla, abapheki badinga izitsha nezithako ezihlukahlukene, okuhlanganisa:

• I-wok noma i-pan yokuthosa: Lesi yisitsha esijwayelekile kakhulu esisetshenziselwa ukuthosa ku-cuisine yase-Asia. Kuyipani elibanzi, eliyindilinga eliphansi elivumela ukupheka okusheshayo ngisho nokuphekwa.
• Amafutha: Noma yiluphi uhlobo lwamafutha lungasetshenziselwa ukuthosa, kodwa uwoyela wemifino iwona osetshenziswa kakhulu e-Asian cuisine. Inephuzu eliphezulu lentuthu, okusho ukuthi ingashiswa izinga lokushisa eliphezulu ngaphandle kokushiswa.
• Izithako: Imifino, inyama, ukudla kwasolwandle, ngisho nezingcezu ezincane zokudla zingathoswa. Izithako zidinga ukusikwa noma ziqotshwe kahle futhi zifakwe emanzini e-soy sauce noma ezinye izinongo ukuze kuzuzwe imiphumela emihle kakhulu.
• Imimese: Kudingeka ummese obukhali ukuze usike izithako zibe izingcezu ezincane. Abapheki ngokuvamile basebenzisa i-cleaver yaseShayina noma ummese waseJapane we-Santoku.
• Isitofu segesi noma sikagesi: Isitofu segesi siyindlela engcono kakhulu yokuthosa njengoba sishisa ngokushesha futhi singalungiswa kalula. Nokho, isitofu sikagesi singasetshenziswa.

Izindlela Ezihlukene Zokuthosa

Kunezindlela ezimbili eziyinhloko zokuthosa ezisetshenziswa e-Asian cuisine:

• Hlanganisa-ukuthosa: Lokhu kuhilela ukupheka ukudla ngokushesha emafutheni amancane phezu kokushisa okuphezulu. Ukudla kuhlala kushukunyiswa futhi kuphonswa ukuqinisekisa ukuthi kuyaphekwa.
• Ukuthosa okujulile: Lokhu kuhilela ukupheka ukudla ngenani elikhulu lamafutha ezingeni lokushisa eliphezulu. Ukudla kucwiliswe ngokuphelele emafutheni futhi kuphekwe kuze kube nsundu futhi kube nsundu yegolide.

Izitsha Ezidumile Ezisebenzisa Ukuthosa

Ukuthosa kusetshenziswa ezitsheni eziningi zase-Asia, kufaka phakathi:

• I-Kung Pao Chicken: Lesi isidlo esidumile saseShayina esibandakanya inkukhu edayiwe enyakaziswayo enamantongomane, imifino kanye nopelepele.
• I-Pad Thai: Lesi isidlo esidumile sase-Thai esihlanganisa ama-noodle elayisi okuthosa nemifino, inyama, nokudla kwasolwandle.
• I-Tempura: Lesi isidlo saseJapane esifaka ukudla kwasolwandle okuthose kakhulu nemifino ku-batter elula.
• UBánh Xèo: Lesi isidlo sase-Vietnamese esifaka ukuthosa i-crepe ecwebezelayo egcwele ingulube, izimfanzi, kanye nezithombo zikabhontshisi.

Imithelela Yokuthosa Kuvelu Yokudla Okunempilo

Ukuthosa kunganciphisa umsoco wokudla njengoba kwengeza ama-calories engeziwe namafutha. Kodwa-ke, uma kwenziwa kahle, ukuthosa kungakhiqiza ukudla okuthambile nokudliwayo okulungele ukuphakelwa ngesikhathi esifushane. Ukuze bathole imiphumela emihle kakhulu, abapheki kudingeka baqaphele lapho bethosa futhi balungise ukushisa nesikhathi sokupheka ngokufanele.

Ubuciko Bokuthosa e-Asian Cuisine

Ukuthosa kuyindlela yokupheka eguqukayo nesheshayo edinga isethi ethile yamasu nokokufaka ukuze kulunge. Nansi indlela okuvamise ukwenziwa ngayo:

• I-wok noma i-pan iyashiswa ize ishise kakhulu.
• Inani elincane lamafutha lifakwa ku-wok noma epanini futhi liyashiswa lize liqale ukubhema.
• Izithako zibe sezifakwa futhi zijikijelwa ngokushesha futhi zinyakaze isikhathi esifushane.
• Ingxube yesoso yesoya nezinye izinongo zengezwa ku-wok noma epanini, futhi ukuphonsa nokugqugquzela kuqhubeke kuze kuphekwe izithako.
• Isitsha sinikezwa ngokushesha.

Izitsha ezidumile ze-Stir-Fry

Akungabazeki ukuthi ukuthosa kungenye yezindlela ezithandwa kakhulu zokupheka ukudla e-Asia, futhi sekusakazekele nakwezinye izingxenye eziningi zomhlaba. Nazi ezinye zezidlo ezidume kakhulu ze-stir-fry:

• I-Chop Suey: isidlo esivame ukuba nenyama, imifino, nelayisi, konke kusikwe kube izingcezu ezincane, ezilingana nokuluma bese kugoqwa ndawonye.
• Ilayisi Ethosiwe: isidlo esihlanganisa ukupheka irayisi ku-wok nezinye izithako ezifana namaqanda, imifino, kanye nenyama.
• Inyama yenkomo kanye neBrokholi: isidlo esibandakanya inyama yenkomo enyakaziswayo kanye ne-broccoli kanye nengxube esekwe ngesoso yesoya.

Izinzuzo kanye Nemibi Ye-Stir-Frying

I-stir-frying inezinzuzo kanye nokubi, njenganoma iyiphi enye indlela yokupheka. Nazi ezinye zazo:

Izinzuzo:

• Ukuthosa kuyindlela esheshayo nesebenzayo yokupheka, okuyenza ilungele ubusuku baphakathi neviki obumatasa.
• Idinga amafutha amancane kakhulu, okwenza kube inketho enempilo kunokuthosa okujulile.
• Ukushisa okuphezulu okusetshenziselwa ukuthosa kusiza ukugcina imisoco esezithakweni.

Okumbi:

• Ukuthosa kudinga ukunakwa okukhulu nokunyakaziswa njalo, okungase kukhathaze.
• Ukushisa okuphezulu okusetshenziselwa ukuthosa kungaholela ezithakweni eziphekwe ngokungalingani.
• Ezinye izitsha zingadinga izinyathelo ezengeziwe zokulungisa, njengokugcoba inyama kusengaphambili.

Umbono Wochwepheshe Ngokuthosa-Frying

U-Kenji, umbhali wakamuva mayelana ne-Asian cuisine, uthi ukuthosa kuyindlela yokupheka eguquguqukayo futhi eguquguqukayo engaphakamisa kakhulu ukunambitheka kwanoma yisiphi isidlo. Uphawula nokuthi i-sautéing iyindlela efanayo yokuthosa, kodwa idinga ukushisa okuphansi nesikhathi eside sokupheka.

Ukuthosa Ezindaweni zokudlela

Ukuthosa kuyindlela evamile esetshenziswa ezindaweni eziningi zokudlela zase-Asia, futhi kuvame ukwenziwa ku-wok enkulu ngokushisa okuphezulu. I-wok ivamise ukuba yindilinga futhi inosayizi olingana nenani lezithako ezilungiswayo. Izithako zifakwa ku-wok futhi zixutshwe futhi zixutshwe kuze kuphekwe. Isidlo sibe sesiphakwa ngokushesha, okwenza kube ukonga isikhathi esiphelele sezindawo zokudlela ezimatasa.

Lungela Ukuthosa Okujulile: Umhlaba Omnandi Wokudla Kwase-Asia

Ukudla kwaseShayina kwaziwa ngezitsha zakhona ezinesibindi nezinambitheka, eziningi zazo eziphekwa kusetshenziswa indlela yokuthosa okujulile. Ezinye izitsha ezidumile zaseShayina ezikhona kujule kakhulu zihlanganisa:

• Amaroli asentwasahlobo: Lawa ma-rolls acwebile futhi amnandi agcwele izithako ezintsha njengemifino nenyama, bese ethoswa ngokujulile ukuze aphelele.
• Amabhola kaSesame: Lokhu kudla okumnandi kwenziwa ngofulawa werayisi o-glutinous futhi kugcwele ubhontshisi omnandi. Bese zithoswa ngokujulile futhi zimbozwe ngembewu kasesame.
• I-Bok choy fritters: I-Bok choy wuhlobo lweklabishi laseShayina elivame ukusetshenziselwa ukuthosa. Kulesi sidlo, i-bok choy ixubene ne-batter futhi ifakwe ngokujulile kuze kube yi-crispy.

Baqhubeka Kanjani Abapheki Ngokuthosa Okujulile?

Ukuthosa okujulile kungaba lula ukukwenza, kodwa kudinga ikhono elithile ukuze kulungiswe. Nazi izinyathelo abapheki abavame ukuzilandela lapho bethosa ngokujulile:

• Shisisa amafutha: Amafutha kufanele ashiswe ezingeni lokushisa eliphezulu ngaphambi kokuba noma yikuphi ukudla kwengezwe. Lokhu kuqinisekisa ukuthi ukudla kuzopheka ngokushesha nangokulinganayo.
• Lungisa ukudla: Ukudla kufanele kusikwe kube izingcezu ezincane futhi kugcotshwe ku-batter noma isinkwa ngaphambi kokuba kufakwe emafutheni ashisayo.
• Engeza ukudla: Ukudla kufanele kwengezwe ngokucophelela emafutheni ashisayo, uqaphele ukuthi ungachaphazi noma ushise amafutha.
• Pheka ukudla: Ukudla kufanele kuphekwe kuze kube nsundu ngokusagolide futhi kube crispy ngaphandle.
• Khipha ukudla: Ukudla kufanele kukhishwe ngokucophelela emafutheni ashisayo kusetshenziswa ukhezo olucijile noma udlawu.
• Khipha ukudla: Ukudla kufanele kubekwe epuletini elinethawula lephepha ukuze kukhishwe amafutha amaningi.

Ayini Ama-Flavour?

Izidlo ezithosiwe ngokujulile e-Asian cuisine ziza ngezinhlobonhlobo eziningi zokunambitheka futhi zingatholakala ngezilimi eziningi ezahlukene. Amanye ama-flavour adumile afaka:

• Okumnandi nokumuncu: Le nhlanganisela ye-flavour ivamile ekudleni kwaseShayina futhi ivame ukusetshenziswa ezitsheni ezijulile njengengulube enoshukela nemuncu.
• Okubabayo: Izitsha eziningi ezithosiwe ezijulile e-Asian cuisine zibaba, ngenxa yokusetshenziswa kwezithako ezifana nopelepele kanye nama-peppercorns we-Sichuan.
• Okunambithekayo: Izitsha ezithosiwe kakhulu zingase zibe mnandi, zibe nezithako ezifana nesoso yesoya nesoso ye-oyster enezela ukunambitheka okujulile.

Ukuvela kokuthosa e-Asian Cuisine

Ukuthosa bekuyindlela yokupheka ebalulekile e-Chinese cuisine izinkulungwane zeminyaka. Umlingiswa we-"stir-fry" uvela emibhalweni esekhona evela ohlwini lozalo lwaseNtshonalanga Han (206 BCE-9 CE), futhi kukholakala ukuthi le ndlela yaqala ngisho nangaphambi kwalokho. Abapheki basendulo baseShayina bahlomisa amakhishi abo ngama-woks abaswa ngokhuni, ayebiza futhi okunzima ukuwanakekela kodwa ayevumela inhlobonhlobo yamasu okupheka. Ukuthosa kwakuyindlela elula nesheshayo yokupheka ukudla, futhi kwakuthandwa ngokukhethekile ekuphekeni amaqebelengwane amancane enyama nemifino.

Ukunyuka Kokuthosa Njengendlela Yokupheka Efanelekile

Ukuthosa kwaba ubuciko ekuphekeni kwaseShayina ngesikhathi sobukhosi baseTang (618-907 CE), lapho abapheki beqala ukwengeza amasoso nezinye izithako ezitsheni zabo. Inkukhu edumile ye-Szechuan dish Kung Pao, isibonelo, ihlanganisa amantongomane, upelepele obomvu, kanye nama-peppercorns we-Szechuan. Igama elithi "stir-fry" empeleni liyinguqulo yegama lesiShayina elithi chǎo, elibhekisela endleleni yokupheka ukudla ngokushesha phezu kokushisa okuphezulu ngenkathi inyakaza njalo.

Ukubaluleka Kokuthosa Ekuphekeni Kwase-Asia Namuhla

Ukuthosa kuseyindlela yokupheka ebalulekile ekudleni okuningi kwase-Asia, okuhlanganisa isiVietnam, isiCantonese, nesiThai. Eqinisweni, ezinye zezizathu ezinkulu zokuthandwa kwe-stir-frying kanye ne-deep-frying izinzuzo ezinikezayo ekudleni. Ukuthosa kuvumela ukusetshenziswa kwamafutha amancane kunezinye izindlela, futhi isikhathi sokupheka okusheshayo kusiza ukulondoloza izakhi zangaphakathi zezithako. Ezinye izitsha ezidume kakhulu zase-Asia ezifaka ukuthosa njengendlela yokupheka zifaka:

• Inyama yenkomo ethosiwe no-anyanisi kanye ne-ginger
• Ingulube ethosiwe ngokujulile
• Imifino ethosiwe nge-soy sauce
• Isobho elishisayo nelimuncu elinokudla kwasolwandle
• Irayisi ethosiwe neqanda no-anyanisi oqoshiwe
• Ubhontshisi oluhlaza okomile onengulube egayiwe

I-Evolution of Frying in Western Cuisine

Ukuthosa nakho kwaduma ekuphekeni kwaseNtshonalanga, kodwa izindlela ezisetshenziswayo zivame ukuhluka kulezo ezisetshenziswa ekuphekeni kwase-Asia. Emazweni aseNtshonalanga, ukuthosa okujulile kuvame kakhulu kunokuthosa, futhi izitsha ngokuvamile ziphekwa ngezithako ezinzima nezikhuluphele. Kodwa-ke, abapheki manje sebeyaqonda izinzuzo zezitsha ezilula, ezinobungani be-vegan ezihlanganisa ukuthosa njengendlela yokupheka. Ezinye izitsha ezidume kakhulu zaseNtshonalanga ezifaka ukuthosa njengendlela yokupheka zifaka:

• Izinhlanzi nezikhumba
• Inkukhu ethosiwe
• Amasongo anyanisi
• amazambane athosiwe
• I-calamari ethosiwe

Okuthokozisayo kwase-Asia: Izitsha eziphezulu Ezisebenzisa Ukuthosa

Ukudla kwaseShayina kwaziwa ngezitsha zakhona ezinothile nezishisayo, kanti ukuthosa kuyindlela ethize ekhiqiza ukudla okuthandwa kakhulu futhi okulula ukukuthokozela. Izitsha ezimbili ezikhethekile ezisebenzisa ukuthosa ingulube yengulube eboshiwe kanye ne-shao rou.

• I-Braised Pork Belly: Lesi sidlo silungiswa ngokufaka isisu sengulube oketshezini oluvame ukuhlanganisa isoso ye-soy, iwayini lelayisi, noshukela. Isitsha sibe sesiphekwa kancane, okuhunyushwa ngokuthi "okubomvu okuphekwe" ngesiShayina, futhi sinikeze umbala obomvu-obomvu kanye ne-velvety enamathela esiswini sengulube. Amaphethelo esisu sengulube aphenduka abe lukhuni, kuyilapho ingaphakathi limanzi futhi lithambile. Lesi sidlo sidumile e-Shanghai futhi ngokuvamile sinikezwa nelayisi.
• U-Shao Rou: Lesi sidlo siyisisu sengulube esosiwe ngesitayela saseCantonese esifanekiselwa izingcezu ezimise okwekhanda lomcibisholo. Isisu senyama yengulube sigaywa ngengxube yesoso yesoya, ushukela, nezinongo eziyisihlanu eziyimpushana ngaphambi kokuba zithoswe ku-wok. Isidlo kulula ukusipheka futhi siwukudla komgwaqo okudumile e-China.

Ama-Spring Rolls namaFritters

Ama-spring rolls nama-fritters yizitsha ezimbili ezisebenzisa ukuthosa njengendlela yokukhiqiza ingaphandle eliqinile.

• Ama-Spring Rolls: Ama-Spring rolls awuhlobo oluthile lwesidlo saseShayina esisebenzisa uhlobo oluthile lwe-wrapper eyenziwe ngofulawa werayisi. Ukugcwaliswa kungabandakanya imikhiqizo emisha, efana nezaqathi, iklabishi, namahlumela kabhontshisi, kanye nengulube noma izimfanzi. Ama-rolls abe esethoswa kuze kube crispy futhi ahanjiswe nge-soy sauce-based dipping sauce.
• Ama-Fritters: Ama-Fritters ayisidlo esithandwayo emazweni amaningi ase-Asia, kuhlanganise ne-China. Zenziwa ngokuxuba inhlama kafulawa, amanzi namaqanda bese wengeza izithako ezihlukahlukene, njengembewu kasesame, imifino, noma inyama. Ingxube ibe isifakwa emafutheni ashisayo futhi ithoswe kuze kube crispy. Ama-fritters avame ukukhonzwa njenge-snack noma i-appetizer.

Ukupheka kwe-Wok: Gcoba-Fry kanye ne-Deep-Fry

Ukupheka kwe-Wok kuyisitayela esithile sokupheka esisebenzisa ukuthosa njengendlela yokukhiqiza izitsha ezimnandi.

• I-Stir-Fry: I-Stir-Fry isidlo esithandwayo esilungiswa ngokupheka ngokushesha izingcezu ezincane zenyama nemifino ku-wok phezu kokushisa okuphezulu. Isidlo sivame ukunandisa ngesoso yesoya, ugaliki, nejinja futhi siphakelwa nelayisi.
• I-Deep-Fry: Ukuthosa okujulile kuyindlela enikeza ukudla ingaphandle elicwebezelayo. Abapheki basebenzisa i-wok ekuthoseni ukudla okujulile, okusho ukuthi ukudla kucwiliswe ngokuphelele emafutheni ashisayo. Le ndlela isetshenziselwa ukulungisa izitsha ezifana nenkukhu ye-sesame, eboshwe nge-batter bese i-deep-fried kuze kube crispy.

Ukuthosa kuyindlela ethize esetshenziswa ezitsheni eziningi zase-Asia ukuze kukhiqizwe ukudla okumnandi nokunomsoco. Kodwa-ke, kubalulekile ukuqaphela ukuthi kunomehluko phakathi kokuthosa nokubopha. I-Braising yindlela ehlanganisa ukupheka ukudla oketshezini, kuyilapho ukuthosa kuhilela ukupheka ukudla emafutheni. Lapho uthosa, kubalulekile ukuqaphela ukuthi ungabambi amafutha emlilweni noma udale umonakalo. Abapheki kufanele baqondise ukudla ngokucophelela ku-wok ukuze baqinisekise ukuthi zonke izinhlangothi zivezwe emafutheni ashisayo.

Umthelela Wokuthosa Kunani Lokudla Okunomsoco e-Asian Cuisine

Amasu okuthosa abe yingxenye ebalulekile yokudla kwase-Asia kusukela ezikhathini zasendulo. Nawa amaphuzu abalulekile okufanele uwacabangele:

• Ukusetshenziswa kwezindlela zokuthosa ezimanzi nezomile ziyahlukahluka kuye ngokuthi isidlo kanye nokudla kwendawo. Isibonelo, ukuthosa okumanzi kuvame ukusetshenziswa ku-Chinese cuisine ngezitsha ezifana nenkukhu ye-Kung Pao, kuyilapho ukuthosa okomile kudume kakhulu ku-Sichuan cuisine ngezitsha ezifana nobhontshisi oluhlaza okomile.
• Ukuzinikela nekhono lompheki nakho kunendima ebalulekile eqophelweni lokudla okuthosiwe. Isibonelo, isidlo esidumile senkukhu kaGeneral Tso sidinga inqubo yokuthosa eyinkimbinkimbi kakhulu ukuze kuzuzwe ukuthungwa nokunambitha okufanele.
• Amasu okuthosa nawo athonywe ukutholakala kwezithako kanye nokusabalala kwezitayela ezahlukene zokupheka ezifundeni ezahlukene. Isibonelo, ukusetshenziswa kwe-wok ekuthoseni kuyindlela eyaqala emagqumeni aseShayina futhi kusukela ngaleso sikhathi isisakazekele kwezinye izingxenye ze-Asia nasemhlabeni.

Ukubaluleka Kwedatha kanye Nokuthuthukiswa Kwezindlela Zokuthosa

Ukuze uqonde ngokugcwele imiphumela yokuthosa enanini lokudla okunempilo ekudleni kwase-Asia, ucwaningo olwengeziwe luyadingeka. Nawa amaphuzu abalulekile okufanele uwacabangele:

• Ukwengezwa kwedatha yokuqukethwe okunomsoco wokudla okuthosiwe etafuleni lomsoco kungasiza abantu benze izinqumo ezinolwazi mayelana nokudla kwabo.
• Ukuthuthukiswa kwamasu okuthosa nakho kungaba nomthelela ekuqondeni kangcono umthelela wokuthosa enanini lokudla okunempilo. Isibonelo, ukusetshenziswa kwamafutha aphansi kanye nokucubungula kokuqala kwezithako kungasiza ekunciphiseni okuqukethwe kwamafutha okudla okuthosiwe.
• Indima yokuthosa ku-cuisine yase-Asia inkulu futhi iyahlukahluka, futhi ukuqonda umthelela wokuthosa enanini lokudla okunomsoco kubalulekile ukuze kuqhubeke ukuduma nokwenza ngcono le ndlela yokupheka.

Isiphetho

Ngakho-ke, yindlela ukuthosa kusetshenziswa ngayo e-Asian cuisine. Kuyindlela esheshayo nelula yokupheka ukudla, ikakhulukazi imifino, kanye nendlela enhle yokwengeza ukunambitheka. Kufanele usebenzise amafutha okushisa aphezulu kanye ne-pan yokuthosa nge-round round. Ukuthosa kuyindlela enhle yokujabulela izitsha ezimnandi zase-Asia ezifana ilayisi elithosiwe futhi i-tempura. Ngakho-ke, qhubeka uzame!

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

UJoost Nusselder, umsunguli weBite My Bun ungumthengisi wokuqukethwe, ubaba futhi uthanda ukuzama ukudla okusha ngokudla kwaseJapan enhliziyweni yothando lwakhe, futhi kanye nethimba lakhe ubelokhu enza izindatshana zebhulogi ezijulile kusukela ngo-2016 ukusiza abafundi abathembekile ngezindlela zokupheka namathiphu okupheka.