Saos tianmian

Alih-aksara
Regional names
Jeneng Cina
Cina Padatan	甜麵醬 / 甜醬
Cina Prasaja	甜面酱 / 甜酱
Werdi literal	"sweet flour sauce" /; "sweet sauce"
Hanyu Pinyin
Alih-aksara
Mandharin Baku
Hanyu Pinyin	tián miàn jiàng /; tián jiàng
Wade–Giles	t'ien2 mien4 chiang4 /; t'ien2 chiang4
Yué: Kanton
Latinisasi Yale	tìhm mihn jeung /; tìhm jeung
Jyutping	tim4 min6 zoeng3 /; tim4 zoeng3
	Cithakan:Infobox Chinese/Korean

Tianmian sauce
	A dish of tianmian sauce
Jeneng liyané	Sweet flour sauce
Jinis	Sauce
Panggonan asal	China
Tlatah utawa praja	Northern and Northeastern China, South Korea
Olah-olahan nasional gegayutan	Chinese cuisine; Korean-Chinese cuisine
Woworan pokok	Flour, Uyah
Woworan kang lumrah kaanggo	Dhelé
	Buku masakan: Tianmian sauce Médhia: Tianmian sauce

Saus Tianmian ( traditional Chinese ), uga dikenal minangka saus kacang manis, saos tepung manis utawa tempel gandum manis, yaiku tempel kenthel, alus, coklat tuwa utawa ireng kanthi rasa alus, gurih utawa legi. Biasane digunakake ing masakan Tiongkok Lor, masakan Cina Wétan Lor, ^[1] uga masakan Korea-Cina . ^[2] Bebek Peking lan jajangmyeon minangka panganan populer sing diwenehi saus .

Sanajan istilah kayata "saus kacang manis" lan "tempel kacang manis" digunakake kanggo njlentrehake saos kasebut, umume digawe saka tepung gandum sing difermentasi. Campuran udakara 19 bagean glepung gandum nganti sak bagean kedhele digunakake. ^[3] Wiwitan fermentasi digawe saka mantou garing utawa basi (roti kukus), dibungkus macem-macem muskmelon sing dikenal minangka miangua banjur diikat lan digantung ing papan sing adhem lan peteng nganti garing. ^[4] Sajrone proses fermentasi, glukosa lan maltosa menehi rasa manis khas kanggo pasta.

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Galeri besut

Bebek Peking
Jajangmyeon
Bokkeum-bap Korea-Tionghoa (nasi goreng)

Referensi besut

↑ Phillips, Carolyn (2016). All Under Heaven: Recipes from the 35 Cuisines of China (édhisi ka-Unabridged). New York: Ten Speed Press. kc. 490. ISBN 9781607749820.
↑ Lee, Cecilia Hae-Jin (2 September 2015). "A Chinese-Korean mashup? Here are 5 restaurants to try in L.A." Los Angeles Times. Dibukak ing 7 March 2017.
↑ Shiu-ying, Hu (2005). Food Plants of China. Hong Kong: The Chinese University Press. kc. 39. ISBN 9629962292.
↑ Phillips, Carolyn (2016). All Under Heaven: Recipes from the 35 Cuisines of China (édhisi ka-Unabridged). New York: Ten Speed Press. kc. 490. ISBN 9781607749820.
↑ Zhu, Maggie (4 December 2014). "Sweet Bean Sauce (甜面酱)". Omnivore's Cookbook. Dibukak ing 7 March 2017.

[Phillips-1] Phillips, Carolyn (2016). All Under Heaven: Recipes from the 35 Cuisines of China (édhisi ka-Unabridged). New York: Ten Speed Press. kc. 490. ISBN 9781607749820.

[2] Lee, Cecilia Hae-Jin (2 September 2015). "A Chinese-Korean mashup? Here are 5 restaurants to try in L.A." Los Angeles Times. Dibukak ing 7 March 2017.

[Hu2-3] Shiu-ying, Hu (2005). Food Plants of China. Hong Kong: The Chinese University Press. kc. 39. ISBN 9629962292.

[Phillips2-4] Phillips, Carolyn (2016). All Under Heaven: Recipes from the 35 Cuisines of China (édhisi ka-Unabridged). New York: Ten Speed Press. kc. 490. ISBN 9781607749820.

[5] Zhu, Maggie (4 December 2014). "Sweet Bean Sauce (甜面酱)". Omnivore's Cookbook. Dibukak ing 7 March 2017.

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