tempura

简明释义

英[temˈpʊərə;ˈtempərə]美[temˈpʊrəˌˈtempərə]

n. 天妇罗（日本菜肴）

英英释义

单词用法

同义词

反义词

例句

1.Have you ever eaten the sushi or tempura?

你以前吃过寿丝或者天麸罗吗？

2.Here a warm wet towel will be followed by a soup, then appetizer and main dishes like set meals or tempura style dinners.

用湿热的毛巾擦过之后，会端上一碗汤，然后是开胃菜和主菜，比如套餐或者天妇罗系列。

3.It is usually packed with traditional Japanese foods like tempura, rice and pickled vegetables.

通常，和它搭配的是像天妇罗、米饭、腌蔬菜这些传统日本食品。

4.The tempura counter is very popular in our hotel.

我们酒店的天妇罗柜台很受欢迎。

5.Tempura is eaten with a special soy sauce-based dip.

吃天妇罗时要蘸着一种特制的油，这种油的主要成分是酱油。

6.Dip peppermint in tempura batter, deep - fry until done. Serve with the dip.

薄荷洗净，沾上少许天妇罗浆，炸透，上碟与蘸料食用。

7.We enjoyed tempura vegetables as a side dish.

我们享用了作为配菜的天妇罗蔬菜。

8.The restaurant specializes in tempura and sushi.

这家餐厅专门做天妇罗和寿司。

9.The tempura shrimp was crispy and delicious.

天妇罗虾外脆内嫩，非常美味。

10.I ordered a plate of tempura for dinner.

我点了一盘天妇罗作为晚餐。

11.Have you tried making tempura at home?

你在家尝试过做天妇罗吗？

作文

Japanese cuisine is renowned for its delicate flavors and beautiful presentation, and one dish that exemplifies these qualities is tempura. 天妇罗 is a popular Japanese dish consisting of seafood and vegetables that have been battered and deep-fried to perfection. The origins of tempura can be traced back to the 16th century when Portuguese missionaries introduced the technique of frying food in batter to Japan. Over time, the Japanese adapted this method, creating a unique culinary tradition that has become beloved both in Japan and around the world.The preparation of tempura is an art form in itself. The batter is made from a simple mixture of flour, water, and sometimes egg, which is lightly mixed to maintain a lumpy texture. This is essential, as a well-made batter should be light and airy, allowing the ingredients to shine through without being overly greasy. The choice of seafood and vegetables is also crucial; common ingredients include shrimp, squid, sweet potatoes, and bell peppers. Each ingredient is carefully coated in the batter before being fried in hot oil until golden brown.One of the reasons tempura is so popular is its versatility. It can be served as a main dish, a side dish, or even as a topping for rice or noodles. In many restaurants, tempura is served with a dipping sauce called tentsuyu, which is made from dashi, soy sauce, and mirin. This sauce complements the crispy texture and enhances the flavors of the fried items. Additionally, tempura can be enjoyed with grated daikon radish, which adds a refreshing contrast to the rich flavors of the fried food.Culturally, tempura holds a special place in Japanese society. It is often associated with seasonal ingredients, reflecting the Japanese philosophy of appreciating nature’s bounty. For instance, during the spring, tempura might feature fresh asparagus and young greens, while in autumn, it could include pumpkin and mushrooms. This seasonal approach not only highlights the flavors of each ingredient but also connects diners to the changing seasons.The experience of enjoying tempura goes beyond just the taste; it is also about the presentation. A well-prepared tempura dish is visually appealing, with the vibrant colors of the vegetables and the golden-brown batter creating an inviting sight. In traditional settings, tempura is often served on a lacquered plate, garnished with edible flowers or herbs, making it a feast for the eyes as well as the palate.In conclusion, tempura is more than just a dish; it is a reflection of Japanese culinary artistry and culture. Its origins, preparation methods, and cultural significance all contribute to its status as a beloved dish both in Japan and internationally. Whether enjoyed in a fine dining restaurant or at a casual izakaya, tempura continues to delight food lovers with its crispy texture and exquisite flavors. As more people discover the joys of Japanese cuisine, tempura remains a standout dish that showcases the beauty and simplicity of cooking.

日本料理以其细腻的风味和美丽的呈现而闻名，而一种体现这些品质的菜肴就是天妇罗。天妇罗是一道受欢迎的日本菜，由海鲜和蔬菜组成，经过裹粉和油炸至完美。天妇罗的起源可以追溯到16世纪，当时葡萄牙传教士将油炸食物的技术引入日本。随着时间的推移，日本人对这种方法进行了改良，创造出一种独特的烹饪传统，这种传统在日本和世界各地都受到喜爱。天妇罗的准备本身就是一种艺术形式。面糊由简单的面粉、水，有时还有鸡蛋混合而成，轻轻搅拌以保持疙瘩状的质地。这一点至关重要，因为制作得当的面糊应该轻盈蓬松，使食材在不油腻的情况下脱颖而出。海鲜和蔬菜的选择也至关重要；常见的食材包括虾、鱿鱼、红薯和甜椒。每种食材在被油炸之前都会小心地裹上面糊，然后在热油中炸至金黄色。天妇罗之所以如此受欢迎，是因为它的多样性。它可以作为主菜、配菜，甚至作为米饭或面条的配料。在许多餐馆中，天妇罗通常与一种称为天妇罗汁的蘸酱一起食用，该酱由出汁、酱油和味醂制成。这种酱汁与脆脆的口感相辅相成，增强了油炸食物的风味。此外，天妇罗还可以搭配磨碎的白萝卜，增添清新的对比，平衡油炸食物的浓郁风味。在文化上，天妇罗在日本社会中占据着特殊的位置。它常常与季节性食材相关联，反映了日本人欣赏自然丰饶的哲学。例如，在春季，天妇罗可能会使用新鲜的芦笋和嫩绿蔬菜，而在秋季，则可能包括南瓜和蘑菇。这种季节性的方法不仅突显了每种食材的风味，还使食客与变化的季节相连接。享用天妇罗的体验不仅仅是味道，它还关乎呈现。一道精心准备的天妇罗菜肴视觉上令人愉悦，蔬菜的鲜艳色彩和金黄的面糊形成了诱人的景象。在传统的环境中，天妇罗通常放在漆器盘子上，装饰以可食用的花朵或香草，不仅让味蕾享受盛宴，也让眼睛享受盛宴。总之，天妇罗不仅仅是一道菜；它是日本烹饪艺术和文化的体现。它的起源、准备方法和文化意义都使其成为日本及国际上备受喜爱的菜肴。无论是在高档餐厅还是在休闲的居酒屋，天妇罗继续以其脆脆的口感和精致的风味让美食爱好者陶醉。随着越来越多的人发现日本料理的乐趣，天妇罗仍然是一道突出展示烹饪之美与简约的菜肴。