Question 1: Why is it called Tempura? In Taiwan, it is called sweet or spicy (tempura, tempura, tempura; Japanese pronunciation: tenpura): derived from the Portuguese Tempura, which means "fast" "A little bit" means to get food to satisfy hunger quickly, so this fried cooking method was used by the Portuguese during Lent (a Christian holiday, which refers to six and a half weeks before Easter). ) food, meat is forbidden during Lent, so the Portuguese eat fish instead of meat. The Latin word "ad tempora quadragesimae" means "keeping Lent".

It was introduced to Japan by Portuguese missionaries in the 16th century and later became popular in Japan. Japanese tempura is traditionally deep-fried seafood or vegetables coated in starch paste (noodles, etc.). It is now the most accepted Japanese food by people around the world.

It can be divided into the following two categories:

Japanese food in which fish, shellfish or vegetables are coated in wheat flour and egg sauce and deep-fried. Details in the afterword.

A fish paste fried food. This language is popular in the Kansai region, and Kanto is called Samoyang (Samoyang げ).

Question 2: What is tempura? Tempura is a fried food in Japanese cuisine. Flour, eggs and water are mixed into a slurry, and fresh fish, shrimp and seasonal vegetables are wrapped in the slurry. Pan fry until golden brown. When eaten, dipped in the juice made from soy sauce and radish puree, it is tender and delicious, fragrant but not greasy.

It is not the name of a specific dish, but a general term for fried food. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc.

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Question 3: What exactly is Japanese tempura? In Japanese, it is written as: tempura, tempura Or tempura

Japanese kana: てんぷら

Roman pronunciation: tenpura

Tempura is a fried food in Japanese cuisine, made with flour and eggs. Mix it with water to make a slurry, wrap the fresh fish, shrimp and seasonal vegetables in the slurry and fry it in a pan until golden brown. When you eat it, dip it in the sauce made of soy sauce and mashed radish. It is tender and delicious, fragrant but not greasy. It is not the name of a specific dish, but a general term for fried food. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc.

The history of tempura

The history of tempura is quite long. てんぷら comes from the Portuguese Tempura, which means "faster". At that time, it was to get food to satisfy hunger faster, so this fried cooking method was used by the Portuguese during Lent (Lent, Christian Festival, refers to what is eaten six and a half weeks before Easter. Meat is forbidden during Lent, so the Portuguese eat fish instead of meat. The Latin word "ad tempora quadragesimae" means "keeping Lent". It was introduced to Japan by Portuguese missionaries in the 16th century and later became popular in Japan.

Japanese literature records that in 1669 AD, Kyoto physician Okumura Hisamasa mentioned tempura in his "Esophagus". Japanese tempura is traditionally coated with starch. Fried seafood or vegetables in batter (flour, etc.). In the 2nd year of Tenwa (1682), Japan received a visiting messenger from North Korea. Later, records of the reception of messengers at that time were found in the museum, including records of making tempura with chicken. However, there are certain differences in the production methods between the tempura referred to at that time and the tempura popular in Japan today. In the past, raw materials such as fish, chicken, and vegetables were processed into a certain shape and then fried in oil. However, It cannot be eaten directly, but is used as a step in the processing of raw materials and semi-finished products. It can be used as a raw material for steaming, boiling, roasting or making soup. Tempura as it is now referred to is a fried food that is seasoned and battered before deep-frying, then deep-fried and can be eaten directly. The latter method originated in Japan's Edo period. The book "The Collection of Nishiki Usage" published in Enkei 4 (1747) details the preparation method of battered and deep-fried tempura food. With the increase in oil varieties and the continuous updating of frying technology, tempura series of foods have become an important part of Japanese cuisine and the most accepted Japanese food by ordinary people around the world. There are many tempura specialty stores in Japan now.

Ingredients for making tempura

When making tempura, Japan also has a saying of "three points of technique and seven points of selection of ingredients". Because the seasoning of Japanese cuisine is mainly light, with great emphasis on highlighting the flavor of the raw materials themselves, the freshness of the raw materials is the primary criterion for selection. In addition, the ingredients are selected according to the specific requirements for making tempura. Raw materials with too much fat or too sour taste are generally not selected, and shellfish with hard shells and sweet fruits are also not suitable. The hard shell is difficult to fry and eat, and the fruit contains high sugar content. In addition, the tempura batter is very thin, and the fruit will easily burn during the frying process. Although most other raw materials can be selected, Japan also pays great attention to seasonal characteristics and chooses different seasonal raw materials in different seasons.

For example, in spring, generally choose snapper, whitebait, sweetfish, prawns, cauliflower, chrysanthemum leaves, cherry blossom leaves, fresh bamboo shoots, asparagus, onions, etc.; in summer, choose eggplant, edamame, pumpkin, winter melon, perilla leaves, amaranth leaves, etc. ; In autumn, choose ginkgo, fresh shellfish, conch, conger eel, cuttlefish, oysters, dried persimmons, dried bananas, crab meat, etc. In addition, ingredients such as tofu, dried pickles, and steamed buns can be used in all seasons. Of course, the raw materials must be marinated and seasoned before frying. Generally, dried pineapple juice, soy sauce, sea rice juice and other seasonings are used to add flavor or remove the fishy smell.

How to make the paste

In order to highlight the original flavor of the raw materials, a very thin paste is usually prepared when making tempura paste. When making Chinese dishes, it is generally required to wrap all the ingredients in the paste. In tempura, especially tempura made with green leafy vegetables, you can still see the wrapped ingredients. Sometimes there is paste on one side of the vegetable leaves, but there is almost no paste on the other side. For tempura made with fish or prawns Generally speaking, although the raw materials are surrounded by paste, it is only a very thin layer. This is also a major feature of tempura. The paste is generally made of flour, eggs, and water. The flour is low-gluten and the gluten content is less than 10%. The proportion between them is 15% eggs, 35% flour, and 50% water. .

Deep-frying method

There is a lot of oil that can be used to fry tempura. In the past, it was mostly sesame oil, cottonseed oil, and soybean oil. Nowadays, peanut oil or salad oil is mostly used, because sesame oil, Cottonseed oil and soybean oil have a stronger aroma... >>

Question 4: What is the meaning of tempura in Kannangri? The original meaning is a kind of Japanese food. In the Kanzhi circle, it now refers to activities that cannot be beaten. The general order of the admiral is turtle, salted fish, dead fish tempura

Question 5: Where does the name tempura come from? Tempura is not the name of a specific dish, but a general term for fried foods. .

Japan has a long history of making tempura. The earliest documented record is in 1669 AD, when Okumura Hisamasa, a doctor in Kyoto, mentioned tempura in his "Esophagus". In the 2nd year of Tenwa (1682), Japan received a visiting messenger from North Korea. Later, records of the reception of messengers at that time were found in the museum, including records of making tempura with chicken. However, there are certain differences in the production methods between the tempura referred to at that time and the tempura popular in Japan today. In the past, raw materials such as fish, chicken, and vegetables were processed into a certain shape and then fried in oil. However, It cannot be eaten directly, but is used as a step in the processing of raw materials and semi-finished products. It can be used as a raw material for steaming, boiling, roasting or making soup. Tempura as it is now referred to is a fried food that is seasoned and battered before deep-frying, then deep-fried and can be eaten directly. The latter method originated in Japan's Edo period. The book "The Collection of Nishiki Usage" published in Enkei 4 (1747) details the preparation method of battered and deep-fried tempura food. With the increase in oil varieties and the continuous updating of frying technology, tempura series of foods have become an important part of Japanese cuisine. There are now many tempura specialty stores in Japan.

It is worth noting that the golden crab claws and fried fish steaks in fast food restaurants such as KFC and McDonald's are simplified versions of tempura.

Question 6: What is tempura? This is the most official information

It comes from the Portuguese Tempura, which means "faster". Food can be obtained quickly to satisfy hunger, so this fried cooking method is what the Portuguese eat during Lent (Lent, a Christian holiday, which refers to six and a half weeks before Easter). Meat is forbidden during Lent. The Portuguese eat fish instead of meat. The Latin word "ad tempora quadragesimae" means "keeping Lent".

It was introduced to Japan by Portuguese missionaries in the 16th century and later became popular in Japan. Japanese tempura is traditionally deep-fried seafood or vegetables coated in starch slurry (flour, etc.). It is now the most accepted Japanese food by people around the world.

It can be divided into the following two categories:

Japanese food in which fish, shellfish or vegetables are coated in wheat flour and egg sauce and deep-fried. Details in the afterword.

A fish paste fried food. This language is popular in the Kansai region, and Kanto is called Samoyang (Samoyang げ).

Cooking method

Starch slurry is made by mixing ice water, flour, and egg yolks. The method is to coat small pieces of easy-to-eat ingredients with flour, then dip them in starch slurry, and then fry them in hot oil for about 2 to 3 minutes. A common way to make fried prawn tempura is to peel off the skin of the prawns (leave only the tail), wrap them in minced crab meat mixed with starch paste, and fry them until cooked.

Common ingredients used to fry tempura include shrimp, squid, mushrooms, sweet potatoes, pumpkin, burdock, eggplant, carrots, zucchini, various fish, etc. Ingredients that are not traditionally used for tempura include rice and other grains, processed foods such as tofu and fruits.

Japan’s tempura (Satsuya) only comes in thin slices. The fried tempura can be sprinkled with sea salt or dipped in seasonings such as soy sauce, dashi, etc. before eating. Tempura is usually served with grated radish and should be eaten hot while fried.

Tempura can be combined with other dishes to make a bento, or it can be eaten with buckwheat noodles for breakfast. There are similar dishes in Taiwan, and the most famous ones are in Miaokou Night Market in Keelung City, Shilin Night Market in Taipei City, or Wannian Building in Ximending.

After tempura was introduced to Taiwan, it was transliterated into sweet and spicy, and other cooking methods were developed. For example, oden cooking is made by boiling soup stock, or grilling is used to create a crispy texture.

Some Western-style Japanese restaurants will provide tofu tempura and ice cream tempura.

Question 7: Where did the name "Tempura" come from? Tempura has a long history. てんぷら comes from the Portuguese Tempura, which means "faster". At that time, it was to get food to satisfy hunger faster, so this fried cooking method was used by the Portuguese during Lent (Lent, Christian Festival, refers to what is eaten six and a half weeks before Easter. Meat is forbidden during Lent, so the Portuguese eat fish instead of meat. The Latin word "ad tempora quadragesimae" means "keeping Lent". It was introduced to Japan by Portuguese missionaries in the 16th century and later became popular in Japan. Japanese literature records that in 1669 AD, Kyoto physician Okumura Hisamasa mentioned tempura in his "Esophagus". Japanese tempura is traditionally wrapped in starch slurry (flour, etc.) Fried seafood or vegetables. In the 2nd year of Tenwa (1682), Japan received a visiting messenger from North Korea. Later, records of the reception of messengers at that time were found in the museum, including records of making tempura with chicken. However, there are certain differences in the production methods between the tempura referred to at that time and the tempura popular in Japan today. In the past, raw materials such as fish, chicken, and vegetables were processed into a certain shape and then fried in oil. However, It cannot be eaten directly, but is used as a step in the processing of raw materials and semi-finished products. It can be used as a raw material for steaming, boiling, roasting or making soup. Tempura as it is now referred to is a fried food that is seasoned and battered before deep-frying, then deep-fried and can be eaten directly. The latter method originated in Japan's Edo period. The book "The Collection of Nishiki Usage" published in Enkei 4 (1747) details the preparation method of battered and deep-fried tempura food. With the increase in oil varieties and the continuous updating of frying technology, tempura series of foods have become an important part of Japanese cuisine and the most accepted Japanese food by ordinary people around the world. There are many tempura specialty stores in Japan now. Written in Japanese: tempura, tempura or tempura Japanese kana: てんぷら Roman pronunciation: tenpura Tempura is a fried food in Japanese cuisine, made of flour, eggs and water, and fresh fish and shrimp. Wrap seasonal vegetables in starch and deep-fry them until golden brown. When eaten, they are dipped in the sauce made from soy sauce and radish puree. They are tender and delicious, fragrant but not greasy. It is not the name of a specific dish, but a general term for fried food. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc. In Japanese cuisine, dishes fried in batter are collectively called tempura. There are dishes available for light meals and banquets. The cooking method of tempura comes from China, and its name comes from the Netherlands. It has a history of about 150 years. The most critical aspect of tempura cooking is the preparation of batter. Tempura mainly uses egg batter. The prepared batter is called tempura coat, and the flour used to make the pastry is called thin powder in Japanese. It is flour with less gluten. The tempura noodles made with this batter are thin and crispy. The best water for making batter in summer is ice water.

Question 8: What does tempura refer to in Japanese cuisine? Written in Japanese: tempura, tempura or tempura

Japanese kana: てんぷら

Roman pronunciation: tenpura

Tempura is a Japanese dish Fried food, flour, eggs and water are mixed into a slurry. Fresh fish, shrimp and seasonal vegetables are wrapped in the slurry and deep-fried until golden brown. When eaten, they are dipped in the juice made from soy sauce and radish puree. They are tender, delicious, fragrant and fragrant. Not boring. It is not the name of a specific dish, but a general term for fried food. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc.

In Japanese cuisine, batter-fried dishes are collectively called tempura. There are dishes available for light meals and banquets. The cooking method of tempura comes from China, and its name comes from the Netherlands. It has a history of about 150 years. The most critical aspect of tempura cooking is the preparation of batter. Tempura mainly uses egg batter. The prepared batter is called tempura coat, and the flour used to make the pastry is called thin powder in Japanese. It is flour with less gluten. The tempura noodles made with this batter are thin and crispy. The best water for making batter in summer is ice water.

Question 9: The crispy secret of tempura is different from the coating of Chinese food. The coating of tempura (also called paste) is thin and transparent, like golden silk, especially made of vegetables. Tempura is not only thin, but sometimes there is almost no paste on the other side of the vegetable leaves. In this way, the tempura can have an oily aroma without absorbing too much oil, which will affect the fresh and original flavor of the filling. Tempura Making tempura, oil is one of the keys. In Japan, sesame oil is used in Kanto and clear oil is used in Kansai. The flavors produced when fried are different. In addition, oil temperature is the key among the keys.

The chef of the Japanese and Korean restaurant at the Venetian Crown Hotel in Shenzhen said that if it is too hot, the dough and raw materials will become scorched and absorb too much oil; if it is too hot, the dough will not be crispy and the raw materials will become soft due to oil absorption, so it must be made The oil temperature is controlled at about 175 to 180 degrees. Dried pine fish juice, soy sauce, and dried shrimp juice are the main seasonings of tempura. They can be used to pickle the ingredients before frying, and can also be used for dipping after frying, which is also called "tempura sauce". In addition to the basic seasoning methods, each restaurant also has its own recipe. Huale Restaurant likes to use mountain spring soft water, add kunmu, bonito yaki and kelp. The dipping sauce alone is actually sweet enough. If you add radish puree and ginger paste, it will be sweet and spicy, and the taste will be even better. Tempura, also known as "tempura", "tian" means oil, "bun" means flour, and "luo" means coat. As the name suggests, tempura is food made with oil and coated in flour. It is a general term for fried food. This kind of food has appeared in Japan for hundreds of years. It was originally a cheap food that was lower in cost than sushi and relatively quick and convenient to make. Later, it was gradually loved by the Japanese shogunate and modified, slowly forming today's tempura. It is said that the shogun Tokugawa Ieyasu loved tempura very much, and his death was related to eating a lot of tempura. Japanese tempura is also divided into different schools. Kanto tempura is mostly made with sesame oil, has a rough surface, and is mixed with seasoning; Kansai tempura is fried in cottonseed oil and seasoned with salt; Kyushu region likes to use soybean oil or peanut oil to season the dough.

Question 10: Tempura food classification Tempura raw materials are roughly divided into three categories: 1. Seafood tempura; 2. Vegetable tempura; 3. Poultry tempura.