With the improvement of living standards and quality of life, everyone's dietary structure also began to focus on meat and vegetables, the formation of "more vegetables and fruits, less meat" health concept, which is actually a very good phenomenon, such as a variety of seasonal vegetables, fruits and soybean products, mushrooms and other processed dishes, in life is also relatively common, and cooking The method of cooking is varied, the taste is also diverse, is very much like to eat with the vegetarian dishes.

New Year's Eve dinner table, don't just fry the little crispy meat, on a plate of "crispy fried vegetable platter", color and flavor, absolutely will not let everyone disappointed. This platter, I would like to share with you in the New Year's Eve dinner recipes in one of the several favorite seasonal vegetables, this can be free to collocation, such as eggplant, lotus root, pumpkin, carrots, kale, apricot abalone, mushrooms, mushrooms, colorful peppers, zucchini, beans, etc. can be, it is said that there are other places to put the fruits with fried food, I have not really tried this one.

This "crispy fried vegetables platter" is a very critical step is to mix the batter, to the vegetables hung on a thin layer of powdered paste, not too thin and not too thick, so that it is fried out of the surface of both a layer of crispy burnt shells, but also vaguely see the inside of the vegetables and the color, so that people look at it on the appetite to eat is the outside of the crispy crumbs, the inner The food is crispy on the outside and flavorful on the inside.

Such a "crispy fried vegetable platter" can be considered a big dish in the vegetarian menu, I think, because it is very popular. It is said that this kind of crispy batter coated vegetables, prawns and other delicious fried dishes in Korea and Japan is very popular, especially in Japan, they hang the batter in a more stringent way to require the addition of ice water or ice, in order to improve the finished product of the crunchiness, but also this kind of delicious can be a hall of fame, the formation of the regional characteristics of the flavor of the cuisine.

Well, without further ado, let's look at the specific steps to make this "crispy fried vegetable platter".

The specific steps are as follows

The ingredients I need today are a few vegetables at home, there are mushrooms, pumpkin, carrots, onions, cabbage, beetroot incense (that is, with the root of the cilantro section, the cilantro root in the normal life of most of it thrown away, it is a pity, because it is nutritious, deep-fried out of it is also very fragrant), eggs, flour, starch.

-- Warm tips: the ingredients are very simple, it is our normal life often eat some vegetables to match, today share is a vegetarian dish, if the New Year's Eve dinner table, this dish can be added to the prawns, squid and other seafood together with the deep-fried.

The required seasonings salt, five-spice powder, pepper, flavor, balsamic vinegar.

The exact process

(1) Mix the batter: this amount is adjusted according to the amount of vegetables, but the 3:1 ratio of flour to starch remains the same.

I here is put three spoons of flour, a spoon of starch (that is, we drink soup the kind of spoon, the kind of the following picture), beat an egg, stirring, and then a small number of times to add water, while adding the side of the mix, do not stir in one direction, so as to avoid the powder paste, until the powder paste presents a yogurt consistency, a spoon scooped up the flow of the line when running down the water, and a thin layer of the spoon evenly hung on the paste, which is usually called "the" paste, and then a spoon, and then a spoon. It is also commonly referred to as "paste hanging spoon", this time the paste is ready, and finally add 3 grams of salt and 2 grams of five-spice powder, 2 grams of pepper, mix again and then let it molasses for a while, first go to the preparation of vegetables.

(2) five or six mushrooms with lightly salted water for 10 minutes, and then clean, and then the water clenched dry standby; half of the carrots to remove the head and tail clean, cut into round thin slices standby (thickness of two one dollar coin thick); a small piece of pumpkin, do not need to peel, wash, and then cut into the same thickness as the carrots of the slices standby; two pieces of cilantro root, the root of this cilantro is connected to a section of the stems and leaves, the first with a knife along the root from the center to the center, the first to use a knife, the first to use a knife, the first to use a knife to the center to the center to the center to the center to the center to the center to the center to the center to the center. knife along the root of it from the middle of the longitudinal split into two, and then wash and spare, wash the attention of the root inside the sand, to wash a few times; onion to the head and tail, the outside layers of the outer skin off, and then horizontally cut it into half a centimeter thick slices, and then layers of onion rings to get open into the spare; cabbage cleaned, torn into large pieces and spare.

(3) In addition to cabbage, other ingredients are sprinkled with a little salt into the bottom of the flavor standby.

(4) start the pot to burn a wide range of oil, oil temperature fifty percent hot, the vegetables in turn hanging batter into the pot to start frying, frying until the appearance of crispy, yellow color, you can fish out the oil control. In addition to the flat mushrooms time longer, the rest of the several very good maturity, will soon be fried.

(5) After the various vegetables on the plate, with salt and pepper sauce (simple sauce: 15 grams of soy sauce, 10 grams of flavor, 10 grams of balsamic vinegar, a little sugar, like to eat spicy green mustard spicy mix) together on the table, you can enjoy.