Tempura is a kind of fish cake. In some places in southern Japan, it is called tampura, so the word "tempura" comes from Japan. We transliterated tampura as tempura.

Composition:

Tampura is to beat the fish into fish paste, add some starch, meat, seafood and so on ... make it into the desired shape, and then fry it in the oil pan until it is "sweet or not".

Usually tempura seen in supermarkets are long, round and flat. Sliced and cooked with celery and shrimp, it is a simple and practical home cooking.

Ingredients: Korean rice cake, korean chili sauce, half an onion, a little tempura, and a little cabbage.

Exercise:

First, cut the rice cake into equal-length sections, and shred the onion and cabbage.

Put a small amount of water in the pot (subject to the water slightly overflowing the rice cake), bring to a boil, pour in two spoonfuls of Korean hot sauce to melt, put the rice cake in, add tempura, shredded cabbage and shredded onion, and cook for a while until the soup gradually becomes less and sticky. Taste it, and if it tastes right, pour a little sesame oil on it, and you can go out of the pot. Sprinkle some sesame seeds on the rice cake after serving.