{"id":145058,"title":"Si\u00e7uan Usul\u00fc Tatl\u0131 Soya Soslu Eri\u015fte – Ti\u00e1n shu\u01d0 mi\u00e0n","modified":"2026-06-16T15:04:02+02:00","plain":"Yo\u011fun aromal\u0131 bir sos e\u015fli\u011finde sunulan nefis bir ev yap\u0131m\u0131 eri\u015fte tarifi\n\n\n\nBug\u00fcn yine Si\u00e7uan eri\u015ftelerinin bir ba\u015fka yorumuyla kar\u015f\u0131n\u0131zday\u0131z. Dan dan eri\u015ftesi’nden glutamatl\u0131 Si\u00e7uan eri\u015ftesi’ne kadar se\u00e7enek bol; \u00fcstelik farklar bazen olduk\u00e7a ince olsa da!\n\n\n\nBu yaz\u0131da size Ti\u00e1n shu\u01d0 mi\u00e0n’i (\u751c\u6c34\u9762) tan\u0131taca\u011f\u0131m; \u0130ngilizcede \u00ab\u00a0sweet water noodles\u00a0\u00bb, yani kelimesi kelimesine \u00ab\u00a0tatl\u0131 su eri\u015ftesi\u00a0\u00bb olarak bilinir. Bu sade ad\u0131n ard\u0131nda, yap\u0131m\u0131 kolay ama i\u00e7indeki malzemeler sayesinde katmanl\u0131 ve damakta \u00e7ok ho\u015f bir tat b\u0131rakan bir sos yatar.\n\n\n\nEri\u015ftelerin kendisinden de s\u00f6z etmek gerekir… udon’un uzak kuzenleri (hatta, Japon mutfa\u011f\u0131n\u0131n tarihine bak\u0131l\u0131rsa muhtemelen atalar\u0131ndan biri) say\u0131labilecek bu eri\u015fteler kal\u0131n, uzun ve a\u011f\u0131zda son derece keyiflidir. Vaktiniz darsa udon kullanabilirsiniz; ancak tarifin ev yap\u0131m\u0131 hali ger\u00e7ekten bamba\u015fkad\u0131r. Geleneksel adlar\u0131 gungunmian (\u68cd\u68cd\u9762), yani \u00ab\u00a0\u00e7ubuk eri\u015fte\u00a0\u00bbdir.\n\n\n\nYaki udon, udonla yap\u0131lan en sevdi\u011fim yemektir\n\n\n\nTi\u00e1n shu\u01d0 mi\u00e0n’in k\u00f6keni\n\n\n\nSweet Water Noodles, yani tatl\u0131 su eri\u015fteleri, k\u00f6kenini \u00c7in’in Si\u00e7uan eyaletinin ba\u015fkenti Chengdu’dan al\u0131r. Belgelenmi\u015f ge\u00e7mi\u015fi, tarih\u00e7i ve yazar Fu Chongju’nun bu yemekten 1910 y\u0131l\u0131nda Chengdu Tonglan adl\u0131 biji’sinde s\u00f6z etmesine kadar uzan\u0131r. \n\n\n\nFu Chongju’ya g\u00f6re bu eri\u015fteler sabah\u0131n erken saatlerinde restoranlarda, \u00e7o\u011fu zaman da sokakta \u00e7al\u0131\u015fan i\u015f\u00e7ilere sat\u0131l\u0131yordu; bir k\u00e2se 6 Wen gibi m\u00fctevaz\u0131 bir fiyata sunulurken, i\u015f\u00e7i olmayan m\u00fc\u015fteriler 16 Wen \u00f6d\u00fcyordu. \n\n\n\nAncak Fu Chongju pek de \u00f6vg\u00fc dolu de\u011fildi; onlar\u0131 kal\u0131n ve tats\u0131z eri\u015fteler olarak tan\u0131ml\u0131yordu. Sert bir ele\u015ftiri olsa da, bu sat\u0131rlar yeme\u011fe dair bilinen ilk kay\u0131tlar aras\u0131nda yer ald\u0131\u011f\u0131 i\u00e7in son derece ilgi \u00e7ekicidir. O d\u00f6nemde bu eri\u015ftelerin hen\u00fcz kendine has karakterine ve bug\u00fcn merakl\u0131lar\u0131n\u0131n sevdi\u011fi lezzete kavu\u015fmad\u0131\u011f\u0131 anla\u015f\u0131l\u0131yor.\n\n\n\nBug\u00fcn sadeli\u011fi ve hafif tatl\u0131 aromas\u0131yla tan\u0131nan Ti\u00e1n shu\u01d0 mi\u00e0n ise kimli\u011fini muhtemelen ancak onlarca y\u0131ll\u0131k bir evrimin ard\u0131ndan, \u00f6zellikle de glutamat’\u0131n yayg\u0131nla\u015fmas\u0131 ve Mao sonras\u0131 reformlar\u0131n etkisiyle kazanm\u0131\u015ft\u0131r. \n\n\n\nTi\u00e1n shu\u01d0 mi\u00e0n’in ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nBu\u011fday unu: \u0130deal olarak gluteni y\u00fcksek \u0130talyan tipi 00 un kullan\u0131n. Ekmek unu da olur.\n\n\n\nEri\u015fte: Ev yap\u0131m\u0131 her zaman daha iyidir; ama elinizin alt\u0131nda yoksa udon kullanabilirsiniz.\n\n\n\n\u00c7in kakulesi: Siyah kakule olarak da bilinir; sosa belirgin ve hafif isli bir aroma verir. Yerine Hint siyah kakulesi kullanabilirsiniz, ancak lezzeti birebir ayn\u0131 olmaz.\n\n\n\nAc\u0131 biber ya\u011f\u0131: Burada iki farkl\u0131 ac\u0131 biber ya\u011f\u0131 kullanaca\u011f\u0131z: biri Lao Gan Ma, di\u011feri ise tarifi yaz\u0131da yer alan h\u0131zl\u0131 ac\u0131 biber ya\u011f\u0131. Daha otantik bir sonu\u00e7 istiyorsan\u0131z, bu iki ya\u011f\u0131n yerine Si\u00e7uan ac\u0131 biber ya\u011f\u0131 kullanabilirsiniz.\n\n\n\nGeleneksel Si\u00e7uan ac\u0131 biber ya\u011f\u0131, lezzet a\u00e7\u0131s\u0131ndan ger\u00e7ekten \u00e7ok etkileyicidir!\n\n\n\nGlutamat: Bu \u00e7e\u015fni konusunda \u00e7ekinceleri olanlar\u0131n fark\u0131nday\u0131m; dilerseniz kullanmayabilirsiniz. Ama k\u0131zarm\u0131\u015f sar\u0131msakl\u0131 eri\u015ftede oldu\u011fu gibi, inan\u0131n bana, yeme\u011fe ekstra bir umami derinli\u011fi kat\u0131yor.\n\n\n\n\n\n\tTatl\u0131 Soya Soslu Si\u00e7uan Eri\u015ftesi - Ti\u00e1n shu\u01d0 mi\u00e0n\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tEv yap\u0131m\u0131 eri\u015fte200 g y\u00fcksek gluten oranl\u0131 un (\u00f6rne\u011fin \u0130talyan tipi 00 un)4 g tuz100 g su1 yemek ka\u015f\u0131\u011f\u0131 ya\u011f (ha\u015flad\u0131ktan sonra \u00fczerini kaplamak i\u00e7in)Tatl\u0131 soya sosu100 g a\u00e7\u0131k soya sosu25 g esmer \u015feker1 y\u0131ld\u0131z anason2 par\u00e7a kurutulmu\u015f zencefil0.5 \u00e7ubuk tar\u00e7\u0131n1 \u00c7in siyah kakulesiSar\u0131msakl\u0131 su7 di\u015f sar\u0131msak3 yemek ka\u015f\u0131\u011f\u0131 su (so\u011fuk)H\u0131zl\u0131 ac\u0131 biber ya\u011f\u01312 yemek ka\u015f\u0131\u011f\u0131 ac\u0131 k\u0131rm\u0131z\u0131 biber tozu55 ml n\u00f6tr ya\u011f55 ml Lao Gan Ma ac\u0131 biber ya\u011f\u0131Servis i\u00e7in400 g eri\u015fte (ha\u015flanm\u0131\u015f)8 yemek ka\u015f\u0131\u011f\u0131 ac\u0131 biber ya\u011f\u0131 (\u00f6nceden haz\u0131rlanm\u0131\u015f)2 yemek ka\u015f\u0131\u011f\u0131 tatland\u0131r\u0131lm\u0131\u015f su (\u00f6nceden haz\u0131rlanm\u0131\u015f)2 yemek ka\u015f\u0131\u011f\u0131 sar\u0131msakl\u0131 su (ezilmi\u015f sar\u0131msak ve su dahil)8 \u00e7ay ka\u015f\u0131\u011f\u0131 yer f\u0131st\u0131\u011f\u0131 (ezilmi\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 Si\u00e7uan biberi tozu1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker1 \u00e7ay ka\u015f\u0131\u011f\u0131 monosodyum glutamat\t\n\t\n\t\tEv yap\u0131m\u0131 eri\u015fteBir kapta unu ve tuzu kar\u0131\u015ft\u0131r\u0131nSuyu, yemek \u00e7ubu\u011fuyla kar\u0131\u015ft\u0131rarak azar azar ekleyinK\u0131r\u0131nt\u0131l\u0131 bir hamur elde edin; ard\u0131ndan bast\u0131r\u0131p toparlayarak beze haline getirinTezg\u00e2hta 2-3 dakika yo\u011furunHamuru yeniden kaba al\u0131n, \u00fczerini \u00f6rt\u00fcn ve 15 dakika dinlendirinHamuru 1-2 dakika daha yo\u011furunTezg\u00e2ha al\u0131n, ellerinizle kabaca yass\u0131la\u015ft\u0131r\u0131p bir hamur tabakas\u0131 haline getirin; ard\u0131ndan ikiye katlay\u0131nHamuru yeniden yass\u0131la\u015ft\u0131r\u0131p tekrar katlay\u0131n; bu i\u015flemi 6 kez tekrarlay\u0131nSon katlamadan sonra hamuru tekrar kaba al\u0131n, \u00fczerini \u00f6rt\u00fcn ve 15 dakika daha dinlendirinAyn\u0131 i\u015flemi bir kez daha uygulay\u0131n: 1-2 dakika yo\u011furun, 6-7 kez yass\u0131la\u015ft\u0131r\u0131p katlay\u0131n, ard\u0131ndan 15 dakika dinlendirinEri\u015fteleri kesmek i\u00e7in tezg\u00e2h\u0131 unlay\u0131n, ard\u0131ndan hamuru yakla\u015f\u0131k 0.5 cm kal\u0131nl\u0131\u011f\u0131nda bir tabaka halinde a\u00e7\u0131nBir cetvelle eri\u015fteleri 0.5 cm geni\u015fli\u011finde \u015feritler halinde kesin; b\u00f6ylece dikd\u00f6rtgen \"\u00e7ubuklar\" elde edersiniz\u00c7al\u0131\u015f\u0131rken eri\u015fteleri birbirinden ay\u0131r\u0131n ve hafif\u00e7e uzat\u0131nT\u00fcm eri\u015fteleri kestikten sonra \u00fczerlerine un serpinEri\u015fteleri ha\u015flamak i\u00e7in kaynar su dolu tencereye azar azar ve dikkatlice ekleyinEri\u015ftelerin birbirine yap\u0131\u015fmamas\u0131na dikkat edin; yemek \u00e7ubuklar\u0131yla hafif\u00e7e kar\u0131\u015ft\u0131r\u0131nSu eri\u015ftelerle birlikte yeniden kaynay\u0131nca 1 bardak so\u011fuk su ekleyin (t\u0131pk\u0131 wonton pi\u015firir gibi)Su tekrar kaynay\u0131nca eri\u015fteleri \u00e7\u0131kar\u0131p s\u00fcz\u00fcnEri\u015fteleri bir kaseye al\u0131n ve ya\u011fla harmanlay\u0131nTatl\u0131 soya sosuT\u00fcm malzemeleri k\u00fc\u00e7\u00fck bir tencereye ekleyinK\u0131s\u0131k ate\u015fte \u015fekeri soya sosunun i\u00e7inde eritin, ard\u0131ndan kapa\u011f\u0131n\u0131 kapat\u0131nK\u0131s\u0131k ate\u015fte 15 dakika, ya da iri kabarc\u0131klar olu\u015fup sos ka\u015f\u0131\u011f\u0131n arkas\u0131n\u0131 kaplayacak k\u0131vama gelene kadar pi\u015firinSar\u0131msakl\u0131 suSar\u0131msak di\u015flerini ezip kabuklar\u0131n\u0131 ay\u0131klay\u0131nSar\u0131msa\u011f\u0131 havanda macun k\u0131vam\u0131na gelene kadar d\u00f6v\u00fcnSo\u011fuk suyla kar\u0131\u015ft\u0131r\u0131nH\u0131zl\u0131 ac\u0131 biber ya\u011f\u0131Toz biberi \u0131s\u0131ya dayan\u0131kl\u0131 bir kaba al\u0131nYa\u011f\u0131, wokun etraf\u0131nda hafif\u00e7e duman y\u00fckselmeye ba\u015flayana kadar, yakla\u015f\u0131k 190\u00b0C'ye kadar \u0131s\u0131t\u0131nS\u0131cak ya\u011f\u0131 biberin \u00fczerine d\u00f6k\u00fcn ve iyice kar\u0131\u015ft\u0131r\u0131nLao Gan Ma'y\u0131 ekleyin ve iyice kar\u0131\u015ft\u0131r\u0131nKaseleri haz\u0131rlama\u201cServis i\u00e7in\u201d ba\u015fl\u0131\u011f\u0131 alt\u0131ndaki t\u00fcm malzemeleri ekleyin. Notlardaki ki\u015fi ba\u015f\u0131 miktarlar\u0131 dikkate al\u0131n. \u0130yice kar\u0131\u015ft\u0131r\u0131n.\t\n\t\n\t\t1 ki\u015filik kase i\u00e7in miktarlar\n\n200 g ha\u015flanm\u0131\u015f eri\u015fte\n4 yemek ka\u015f\u0131\u011f\u0131 \u00f6nceden haz\u0131rlanm\u0131\u015f ac\u0131 biber ya\u011f\u0131\n1 yemek ka\u015f\u0131\u011f\u0131 \u00f6nceden haz\u0131rlanm\u0131\u015f tatland\u0131r\u0131lm\u0131\u015f su\n1 yemek ka\u015f\u0131\u011f\u0131 sar\u0131msakl\u0131 su (ezilmi\u015f sar\u0131msak ve su dahil)\n4 \u00e7ay ka\u015f\u0131\u011f\u0131 ezilmi\u015f yer f\u0131st\u0131\u011f\u0131\n0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u0131\u00a0\n0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 Si\u00e7uan biberi tozu\u00a0\n0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker\n0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 monosodyum glutamat\n\n\u0130pucu: Zamandan tasarruf etmek i\u00e7in bunun yerine udon kullanabilirsiniz.\n\t\n\t\n\t\tPlat principalChinoise\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\nBu yaz\u0131da, \u00ab\u00a0Chinese Cooking Demystified\u00a0\u00bb adl\u0131 YouTube kanal\u0131n\u0131n harika tarifinden yararland\u0131m.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145058"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145058\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/17972"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}