There are three general standards for tempura production: the paste should be thin, the oil should be clean, and it should be crisp and fragrant. Although salad oil is light in taste, it is not fragrant enough, so many restaurants mix sesame and salad oil. Generally, the ratio of sesame oil to salad oil is 20: 80. The frying temperature is the key to making tempura. Because the concentration of paste is thin, the paste will come off when the oil temperature is low, and the raw materials will zoom when the oil temperature is high, so the oil temperature must be controlled at about175 ~180 degrees when making, and the temperature range should be adjusted according to the amount of raw materials put in. After frying a batch of raw materials, clean up the broken paste that falls off the pot, and put the raw materials into frying when the oil temperature reaches175 ~180℃. Sometimes the shape of raw materials is small, and it is troublesome to fry them one by one. You can use a flat mold to fry the raw materials and paste in oil until they are cooked, and then fish them out into round cakes.
Meat should be about 70% oil temperature into the pot. The fungus should be 80% in the pot.