How to make special tempura? The practice of tempura

In order to highlight the original flavor of the raw materials, tempura is generally prepared with a very thin paste, and Chinese cuisine generally requires all the ingredients to be wrapped in the paste, and tempura, especially tempura made with green leafy vegetarian vegetables, can still see the wrapped raw materials, <>

Sometimes there is paste on one side of the leaf and almost no paste on the other side, and in the case of tempura made with fish or prawns, the ingredients are covered with mush, but only a thin layer. This is also one of the great features of tempura. The paste is generally made of flour, eggs and water, of which the flour chooses low-gluten flour, and the gluten content is less than 10%, and the ratio between them is 15% for eggs, 35% for flour and 50% for water.

Steps to make tempura:Ingredients: 100 grams of cake flour, 170 ml of ice water, appropriate amount of eggplant, appropriate amount of pumpkin, appropriate amount of asparagus, appropriate amount of sweet potato.

Excipients: 10 grams of baking powder, 1 egg, appropriate amount of cabbage, appropriate amount of carrots, appropriate amount of onion, 10 ml of cooking wine, 5 ml of soy sauce.

1. Pour in the low-gluten flour, add water, eggs, baking powder, and stir well.

2. Wrap the vegetables in flour.

3. Wrap another layer of batter.

4. Heat the oil in the pan.

5. Fry for 2 to 3 minutes.

6. Add the onion, shredded carrot and cabbage, and coat in batter.

7. Fry in oil for 2 minutes.

8. Poke the radish into shreds and drain the water.

9. Add cooking wine, soy sauce, add shredded carrots, and make a dipping sauce.

10. Done, problem solved.

Prepare all the ingredients, wash them, peel the peeled mushrooms, use a cross knife, cut the eggplant into sections, and roll them into a fan without cutting them. Slice the oyster mushrooms, cut the okra in half, cut the pumpkin into semicircles, slice the lotus root, and cut the sweet potato diagonally into large pieces. After cutting, they are neatly arranged in a **; Remove the head and shell of the shrimp and leave the tail behind.

Then cut the tail and turn it over to make an oblique opening according to the joint of the shrimp. Once cut, press down the shrimp belly and flatten it with your hands. You will feel like the tendon is broken.

Place the processed shrimp on a plate for later use;

Next, make the tempura dipping sauce and prepare the ingredients; Soak the dried kombu in water for more than 30 minutes. Once the kelp is soaked, add the wood-fired fish fillets and bring to a boil. Continue to simmer for 10 minutes; After that, remove all bonito flakes and kelp, and add fresh soy sauce, sugar, mirin, etc.; Bring to a boil again, turn off the heat and set aside to cool and set aside; Peel the white radish, grind it into a puree with a mud mill, pour it on gauze, hold it tightly, squeeze out the excess water, and turn it into a mass of radish puree, which can be used as a side dish to dip in sauce; Before frying, start to make the batter, add ice water with ice cubes to the cooking wine, bake the soft white cake mix and eggs, smoke the eggs, and stir irregularly.

It's okay to have some small particles;

Sift the prepared vegetables and shrimp on both sides and spread a thin layer of cake mixing; Pour the oil into the deep fryer. Once the oil is hot, test the oil temperature with batter. When dripping into the batter, it will bloom immediately.

Coat the vegetables evenly with a layer of batter; Put it in a pan and fry it until golden brown and crispy, remove the oil; It should be noted that perilla cotyledons are only stained with the batter side and can be fried on one side; Coat the shrimp in a layer of batter, put them in a pan and fry them, then spoon them to the appropriate amount of batter. While fixing the shrimp with chopsticks, shake it and pour the paste on top. In this way, the tempura shrimp can be dressed in floral clothes; All ingredients are fried to control the fat.

Finally, pour the remaining batter into the pan and fry it into noodles. It can be eaten well with tempura, or it can be eaten when eating noodles; Look at the full scale, crispy! Prawns can be eaten with dipping sauce!

Real tempura is made with low-gluten flour for a crispier surface. Have you learned this trick?

The main ingredients of authentic tempura are shrimp and flour, and the adjuncts can be prepared by yourself, simply put, seafood or vegetables are added to the flour and fried until golden brown and crispy.

Authentic tempura method: 1. Put 100 grams of cake flour, 10 grams of baking powder, 1 egg, 170 ml of ice water in a basin, stir well; 2. Slice eggplant, slice pumpkin, cut asparagus, cut sweet potato, wrap vegetables in flour, then wrap in a layer of batter, fry in hot oil for 2-3 minutes, appropriate amount of cabbage, appropriate amount of shredded carrots, appropriate amount of onion, wrap in batter, and fry in oil for 2 minutes; 3. Poke the radish into shreds, squeeze out the water, pour 10 ml of cooking wine and 5 grams of soy sauce into another container, put in the shredded radish, and make it into a dipping sauce. The main ingredients are:

Cake flour, baking powder, eggs, eggplant, aloe vera, sweet potato, cabbage, shredded radish, etc.

Tempura is made by wrapping the ingredients in flour and deep-frying. The main ingredients are flour, small fish, shrimp, beans, vegetables and so on.

1. Ingredients: appropriate amount of shrimp, appropriate amount of squid (fresh), a little mushroom, a little lotus root, 1 persimmon pepper, appropriate amount of conger eel, appropriate amount of salt, appropriate amount of soy sauce.

2. Method: Wrap the prepared ingredients with a layer of batter mixed with wheat flour, eggs and water. Then put it in the oil pan and fry it until it is browned, and then eat it with coarse salt or soy sauce seasoning.

3. In Japanese cuisine, dishes fried in batter are collectively referred to as tempura. There are dishes that can be served during light meals and banquets. The name tempura comes from Portugal and is about 150 years old.

One of the most important aspects of how to prepare tempura is the batter. Egg batter is the most common type of tempura, and the prepared batter is called tempura cloth, and the flour used to make the dough coat is called thin flour in Japanese. It is flour with less gluten.

The tempura noodles made from this batter are thin and crispy. In summer, the best water for mixing batter is ice water. It is one of the four major Japanese dishes.