{"id":137674,"title":"Tempura de creve\u021bi","modified":"2026-06-15T09:14:54+02:00","plain":"Ce este tempura de creve\u021bi?\n\n\n\nTempura de creve\u021bi este unul dintre cele mai populare preparate japoneze preg\u0103tite prin tehnica tempura. E greu s\u0103 rezi\u0219ti unor creve\u021bi \u00een aluat at\u00e2t de crocan\u021bi \u0219i gusto\u0219i.\n\n\n\nDe obicei, se serve\u0219te cu un sos dulce-acri\u0219or, cu sos de soia amestecat cu past\u0103 miso sau cu sos tonkatsu. Dup\u0103 ce o \u00eencerca\u021bi acas\u0103, nu o ve\u021bi mai comanda la restaurant. Exact cum se \u00eent\u00e2mpl\u0103 \u0219i cu re\u021beta mea de creve\u021bi \u00een aluat.\n\n\n\nDescoperi\u021bi re\u021beta mea de creve\u021bi cu sare \u0219i piper\n\n\n\nNu doar c\u0103 este scump, dar uneori creve\u021bii nici m\u0103car nu sunt foarte proaspe\u021bi\u2026 bleah.\n\n\n\nSfaturi pentru creve\u021bi tempura reu\u0219i\u021bi \n\n\n\nP\u0103stra\u021bi toate ingredientele (f\u0103in\u0103, ap\u0103, ou) bine reci. Diferen\u021ba de temperatur\u0103 va face aluatul mai crocant.\n\n\n\n\n\n\n\nNu amesteca\u021bi aluatul prea mult \u0219i nu v\u0103 face\u021bi griji dac\u0103 r\u0103m\u00e2n c\u00e2teva cocoloa\u0219e de f\u0103in\u0103. De fapt, e chiar mai bine!\n\n\n\nIdeal este s\u0103 \u00eencepe\u021bi pr\u0103jirea imediat dup\u0103 ce a\u021bi preg\u0103tit aluatul tempura, ca s\u0103 r\u0103m\u00e2n\u0103 rece.\n\n\n\n\u00cencerca\u021bi s\u0103 men\u021bine\u021bi temperatura uleiului constant\u0103 \n\n\n\nDoar jum\u0103tate din suprafa\u021ba uleiului ar trebui s\u0103 fie acoperit\u0103 de ingrediente. Dac\u0103 aglomera\u021bi prea tare vasul, temperatura va sc\u0103dea prea mult \u0219i pr\u0103jirea nu va mai ie\u0219i cum trebuie.\n\n\n\nIat\u0103 un videoclip care v\u0103 arat\u0103 cum s\u0103 decortica\u021bi creve\u021bii\n\n\n\nVaria\u021bii de tehnic\u0103 \n\n\n\nNu exist\u0103 o singur\u0103 metod\u0103 perfect\u0103 de a prepara aluatul tempura pentru creve\u021bi. \n\n\n\nA\u0219adar, chiar dac\u0103 alege\u021bi o anumit\u0103 tehnic\u0103 drept punct de plecare, sim\u021bi\u021bi-v\u0103 liberi s\u0103 experimenta\u021bi. (Totu\u0219i, dac\u0103 este prima dat\u0103, poate ar fi mai bine s\u0103 urma\u021bi instruc\u021biunile \u00eentocmai.)\n\n\n\n\u00cen unele cazuri, singura diferen\u021b\u0103 dintre tehnicile de preparare a creve\u021bilor tempura \u021bine de ordinea \u00een care sunt ad\u0103ugate \u0219i folosite ingredientele. \n\n\n\nDe exemplu, unii recomand\u0103 s\u0103 ad\u0103uga\u021bi mai \u00eent\u00e2i ou\u0103le, apoi restul ingredientelor. \n\n\n\nIndiferent de tehnic\u0103, rezultatul va fi o por\u021bie delicioas\u0103 de creve\u021bi \u00een aluat\n\n\n\nAl\u021bii recomand\u0103 s\u0103-i pune\u021bi \u00een ulei doar dup\u0103 ce acesta este bine \u00eencins \u0219i gata pentru pr\u0103jit: astfel, se g\u0103tesc corect, iar aluatul nu se desprinde \u00een cocoloa\u0219e \u00een tigaie.\n\n\n\nRe\u021bet\u0103 de tempura de creve\u021bi\n\n\n\n\n\n\tTempura de creve\u021bi\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t30 creve\u021bi cu coada intact\u01031 litru de ulei pentru pr\u0103jit1 por\u021bie de aluat pentru tempura\t\n\t\n\t\tPreg\u0103ti\u021bi aluatul pentru tempura.Dac\u0103 creve\u021bii sunt deja cur\u0103\u021ba\u021bi (l\u0103s\u00e2nd coada intact\u0103, ca \u00een fotografie), usca\u021bi-i bine cu h\u00e2rtie de buc\u0103t\u0103rie.\u00cenc\u0103lzi\u021bi uleiul pentru pr\u0103jit la 175\u00b0C. \u021aine\u021bi creve\u021bii de coad\u0103, trece\u021bi-i prin aluat \u0219i pune\u021bi-i cu grij\u0103 \u00een ulei.Pr\u0103ji\u021bi-i timp de 5 minute sau p\u00e2n\u0103 devin aurii.\t\n\t\n\t\t\t\n\t\n\t\tDiversJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137674"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137674\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/1529"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}