The Tango is the Japanese dish. Represents the balls prepared from a rice flour which are got on a skewer and become covered with syrup from starch, sugar and a soy-bean sauce. This sauce - syrup is also the main counter of a dish. Without it the tango doesn't move.
It is required to you
- for Dang:
- - 100 g of flour (rice);
- - 0.5 cups of warm water.
- for sauce:
- - 0.5 cups of warm water;
- - 1 tablespoons of sugar;
- - 1 tablespoons of a soy-bean sauce;
- - 1 tablespoons of starch;
- - 1 tablespoons of water (for starch dissolution).
Instruction
1. From warm water and a rice flour knead a plastic soft dough. Divide it into small identical pieces and roll from them balls. About ten pieces, the size approximately about walnut have to turn out.
2. In a pan boil water and accurately put balls from the test there. You cook the tango at strong fire, periodically stir slowly, otherwise they will stick together.
3. After the tango emerge, boil them about 5 more minutes, get by means of a skimmer and quickly lower in cold water.
4. Wait when balls cool down, take out them from water and put on a tissue. Wait so far they will dry up. Dried up the tango string three or four pieces on bamboo sticks (skewers).
5. In a pan mix a soy-bean sauce, sugar and warm water. Put on a plate and bring to the boil.
6. Lower fire to an average, pour in the boiling syrup divorced in water starch. Intensively mix before solidification.
7. Water the ready tango with hot sauce and give to a table. The dish reminding simple dumplings in combination with sauce develops an inexpressible taste.