Isikhunta esimnyama esomile, owaziwa nangokuthi amakhowe we-Wood Ear, uwuhlobo lwesikhunta esidliwayo esivame ukusetshenziswa e-Asian cuisine. Inombala omnyama ohlukile, ukuthungwa kancane, kanye ne-flavour epholile, yomhlaba. Uma omisiwe, angasetshenziswa ezitsheni ezihlukahlukene ezifana nesobho, ama-stir-fries, amasaladi, nebhodwe elishisayo. Yaziwa ngekhono layo lokumunca ukunambitheka kwezinye izithako okuphekwe ngazo, okuyenza ibe ukukhetha okuhlukahlukene nokuthandwayo ezitsheni eziningi. Amakhowe e-Wood Ear nawo aziswa ngezinzuzo zawo zezempilo ezingase zibe khona, njengoba anama-kilojoule aphansi, awanawo amafutha, futhi angumthombo omuhle we-fiber yokudla, okusansimbi, nezinye izakhamzimba.
Isikhunta esimnyamaisetshenziswa kakhulu ezitsheni ezihlukene ngenxa yokwakheka kwayo okushisayo kanye nokunambitheka okukhanyayo, okukwazi ukumunca ukunambitheka kwezinye izithako ngenkathi ikhulisa ukuthungwa kwesitsha. NakubaIsikhunta esimnyamaakusona isithako esivame kakhulu e-Japan cuisine, sinokusetshenziswa okuthile, ikakhulukazi kwezinye izitsha ezixutshwe nezitsha ezithile zendabuko. Ngenxa yokunambitheka kwayo okuyingqayizivele nokudla okucebile,Isikhunta esimnyamaiye yamukelwa kancane kancane ukudla kwaseJapane futhi ibonisa ukunambitheka kwayo okuyingqayizivele kwezinye izitsha.
1. Isicelo esobho se-miso
Isobho le-Miso isobho lendabuko e-Japan cuisine, ngokuvamile lisebenzisa izithako ezifana ne-tofu, i-kelp, no-anyanisi oluhlaza oqoshiwe, kodwaIsikhunta esimnyamaingabuye yengezwe njengesithako sokudala. Ukusetshenziswa kweIsikhunta esimnyamaesobhoni le-miso ikakhulukazi ukwandisa izinga lokunambitha kanye nenani lokudla okunempilo kwesobho. Ukuthungwa okuhlanzekile kwe-Isikhunta esimnyamaigcwalisa ukunambitheka okucebile kwesobho le-miso, kuletha umuzwa ohlukile kusobho lakudala le-miso.
2. Izicelo ku-sushi
NgenkathiIsikhunta esimnyamaayivamisile ukutholakala ku-sushi yendabuko, kwesinye isikhathi isetshenziswa njengesithako sokugcwalisa ku-sushi yesimanjemanje noma i-sushi yemifino. Ngenxa yokunambitheka kwayo okuyingqayizivele,Isikhunta esimnyamaingagoqelwa erayisini le-sushi nezinye izithako ezifana ne-burdock, izaqathe, isoso yesosi-marinethiwe amakhowe e-shiitake, njll., okwengeza ukuhlukahluka kwenkathi ye-sushi.
3. Ibhodwe elishisayo laseJapane
E-Japanese hotpot cuisine,Isikhunta esimnyamangezinye izikhathi isetshenziswa njenge-side dish, futhiIsikhunta esimnyamakungenziwa isitshulu njengemifino enempilo endaweni yesobho. Imunca ukunambitheka kwesobho lebhodwe elishisayo kuyilapho igcina ukuthungwa kwayo okuhlanzekile futhi ikhulisa ukunotha kwesidlo sisonke.
4. I-Tempura
I-Tempura isidlo sakudala esithosiwe e-Japan, ngokuvamile esisekelwe emifino, inhlanzi kanye nezimfanzi. Nakuba kungavamile,Isikhunta esimnyama ingasetshenziswa futhi ukwenza i-tempura. I-deep-friedIsikhunta esimnyamai-crispy ngaphandle futhi ithenda ngaphakathi, futhi ine-flavour eyingqayizivele uma ibhangqwe nesosi yokucwilisa ye-tempura, njengesoso yesoya noma isosi yokucwilisa ethize ye-tempura.
5. Izithako zama-ramen nama-udon noodle
Ku-ramen noma ku-udon,Isikhunta esimnyamangezinye izikhathi uvezwa njengesithako. Icwecwe kahleIsikhunta esimnyama ingabhangqwa nemikhiqizo yakudala efana nenyama yengulube eyosiwe, amahlumela e-bamboo, nokhula lwasolwandle phezu kwama-noodle ukwengeza izendlalelo zokuthungwa nokunothisa ukunambitheka okuphelele.
Isikhunta esimnyamaakuyona nje isithako esimnandi, kodwa futhi inezinzuzo ezihlukahlukene zezempilo, njengokunciphisa i-lipids yegazi, ukugcwalisa igazi kanye ne-qi. Ngenxa yokuqukethwe kwayo okucebile kwezakhi kanye nemiphumela emihle ye-antioxidant,Isikhunta esimnyamafuthi kunomthelela omuhle empilweni yesikhumba. Inkampani yethu yomileIsikhunta esimnyamaimnyama ngokufanayo futhi inokwakheka okufiphala kancane, okusha futhi okumnandi. Zinosayizi ohloniphekile futhi zipakishwe kahle emaphaketheni angangeni moya ukuze zilondoloze ukuthungwa nokunambitha kwazo.
Oxhumana naye
Inkampani Beijing Shipuller Co., Ltd.
WhatsApp: +86 136 8369 2063
Iwebhu:https://www.yumartfood.com/
Isikhathi sokuthumela: Sep-17-2024