A dish to eat to urge the opening of the store, is a bit of an exaggeration, but this guest is the first time I ate thinking about turning back, and then come back to the time of this pumpkin flower, let him think of Japanese cuisine artisans. Had heard Mr. said she is quite talented in business, coupled with frequent travel to and from Japan, like the simplicity and sophistication of Japanese cuisine, as well as the heritage of the artisanal spirit, no wonder every bite will come to an idea, and then a bite and a little bit more ideas ......
A dish to eat out of so many inspirations to open the restaurant is too long to share it with the people is a priority!
This is the first time I've seen a dish with so much inspiration!
Affordable Valentine's Bouquet
In fact, pumpkin flowers are very common in rustic dishes. The first time I got to taste is fried to eat, then in junior high school, has begun to popularize the return to eat sweet potato leaves, pumpkin seedlings, and some can not name the wild vegetables. Summer to the uncle's home, aunt bought pumpkin seedlings, let us help busy choosing vegetables, touching the hairy tip, really do not understand why adults love this entrance also with a fine burr guys. The only thing I like is the three or two pumpkin flowers inside.
Since I left my hometown, I didn't see pumpkin flowers in the market again until four years ago. The golden orange-yellow color was lying on the pile of green vegetables, and even though there were only three or two bunches of them, they were enough to stand out, and the bright color was not less than many ornamental flowers, but also more eye-catching. If you're looking for an affordable Valentine's Day bouquet, pumpkin flowers are definitely more eye-catching than broccoli, and not only can they be ornamental, but they can also be eaten in a variety of ways, but unfortunately the downside is that they're not easy to buy.
Three years ago, the gourmand bought back pumpkin flowers, opened the door, and reached out with his hand:
"A gift for you!"
"A gift for yourself."
......
Although the gourmets love to visit the flower market, but either buy home to plant, or buy home to eat, especially in the summer, after strolling through the food market, only occasionally romantic hand, buy back a handful of overlord flowers or pumpkin flowers, the beautiful name of the gift of flowers, in fact, is to crave flowers to eat flowers, and I am happy to be in the middle of it, and by the way, in the kitchen to bring the juice maker's Cups filled with water, hurry to appreciate an hour, otherwise this year's beauty will soon be in the mouth and stomach.
How to eat pumpkin flowers?
The flowering period of pumpkin flowers because of the different regions and differences, in general, generally in mid-May to early July, some places in October (fall pumpkin) can still be seen, but around the time of the flowers on the market, often only 1 ~ 2 weeks of flowering, and often have to be early in the morning to stroll through the market in order to buy, late, it is sold out.
When I PO this affordable bouquet of flowers in the circle of friends, everyone flocked to watch, are curious about what flowers? How do you eat them?
For foodies, the circle of friends to send food, although it will be trolled and criticized, but often can harvest around the good advice of fellow foodies. That year since I PO'd pumpkin flowers, several friends shared with me how they ate them.
My Hakka friends said they like to make pumpkin blossom brew. Remove the stamens from the pumpkin flowers, but don't damage the petals, mix chopped meat cakes and fried dough into the pumpkin flowers, peel the stems of the flowers and pick them into several parts, and the pumpkin flower stuffing together with garlic cooking. There are also friends in Guangxi said favorite used to play hot pot, retain the original flavor is very tasty. Some people use it to stir-fry, if you think it is too simple, you can also add some eggs, goji, soup, boiled into a soup, the flavor will be a lot of fresh each. Can also be fried into cakes to eat, or porridge.
Our family gourmets like to deep-fry it in the same way that they deep-fry crispy meat, and really, this is a bit of a departure from Japanese tempura.
Considering that the recipe for crispy pork has been written before, there is a kind of meat that is crispy to your bones, so you can refer to it. Today, we will share the tempura with flowers.
Tempura and flowers
Japan's tempura God - Saotome Tetsuya, 17 years old, began to deep fry tempura as a career, increasingly sophisticated 54 years, not only to do the shrimp fried into the exterior crispy, the inner temperature of the ingredients to maintain the most reflective of the fresh road of the 45 ℃ semi-cooked state, but also secretly observe the diners to eat! The restaurant also observes the speed at which diners are eating and methodically controls the heat of each different ingredient in the pot: 50-60 seconds for the maiko, 35-45 seconds for the tako, 20-30 seconds for the oyster shrimp tempura, and just 10-15 seconds for the sea urchin. Even though the customers at the same bar dine at different speeds, Mr. Lao controls the heat just right, and there are no instances of the heat being too long or too short. It is said that at least two to three months in advance you have to make a reservation for his restaurant "Mikawa Yama-zukuri" in Tokyo. I'm sure one of the tempura that my friends are raving about is one of Saotome's masterpieces.
Although I have not eaten the master's skills, but like Japanese food gourmets to eat is not ambiguous, today the gourmets of a crispy fried pumpkin flowers, to share the love of your kitchen, "Chen's tempura" practice.
From spring to summer, all kinds of flowers bloom one by one according to the season, suitable for the practice of tempura is quite a lot, as long as, for example, the fat petals of the early spring magnolia flowers, pumpkin flowers in early summer, June to August lotus, as well as summer and autumn are available in chrysanthemums, eustoma, hibiscus and other flowers are very suitable for the practice of tempura. The famous "yucca chips" or the Japanese dish "fried chrysanthemums" are also well known. The back of the flower is wrapped in a thin egg coating and deep-fried in a pan, immediately turning into a crunchy and delicious meal.
Ingredients
Pumpkin flowers 丨300g
Sweet potato flour 丨75g
Low gluten flour 丨30g
Egg yolks 丨1p
Refrigerated bicarbonate of soda water 丨150ml
Peanut oil or salad oil 丨among others
Salt 丨among others
Love your kitchen 丨canadian fresh flower Tempura recipe
1, pumpkin flowers and other flowers mentioned above that are suitable for deep-frying, washed and dried and set aside, for fear of a bitter taste can be removed from the stamen.
2, sweet potato flour + low gluten flour mixed at a ratio of 5:2, it is best to use the powder sieve sifted once, sieve away the caked small particles;
3, beat 1 egg yolk, you can also add half a tablespoon of rice wine refreshing, add 150ml of refrigerated soda mix, to avoid the powder appeared bubbles or grains, affecting the texture of the deep-fried, mixed, pay attention to the batter than the meat dishes such as crispy meat on the thin side.
4, under the frying pan, the oil is hot between 7 and 8 percent, turn to medium heat or small fire under the flowers fried to the skin slightly turned light golden, just crispy after the flip side of the frying. Time control in a single side of about 50 seconds to 60 seconds between, pay attention to do not fry too long, or flowers will lose the fragrance.
Tips:
1, in Japan, tempura is about "three parts technique, seven parts ingredients", so the seasonal and freshness of the ingredients is the most important, so the seasonal flowers are most suitable for tempura.
2, tempura coat, that is, batter, also known as hanging paste, vegetarian tempura coat is thin, like a golden silk after the pot, both the aroma of oil, but will not absorb too much grease, to maintain the freshness of the original flavor of the ingredients. To ensure a crispy texture, the batter should be made on the spot, and it is best not to prepare it in advance. Japanese tempura rice batter is usually a larger proportion of low-gluten flour, the frying time is relatively fast, the texture will be a little crispy, the formula of the old gourmets sweet potato flour proportion is a little higher, crispy with a little elasticity.
3, fire, mainly refers to the oil temperature and time mastery. Oil temperature is best controlled at 175 ~ 180 degrees or so, grasp is not good, you can use chopsticks to dip a little bit of batter thrown into the frying pan, if the batter immediately hissed and floated on the surface of the oil is that the temperature is enough. The frying time for each ingredient is different, take pumpkin flower for example, according to the gourmets to sweet potato flour higher ratio, the frying time is slightly longer, single-sided control between 50 to 60 seconds.
附丨佐酒小语
This is a very versatile wine dish, crispy, flavorful, sip of wine, that mouth full of warm oil smooth suddenly turned into a soft, not oil, not greasy, outside the crispy, tender, the people are crispy through.
Eat this dish, do not have to bother to think about what wine to go with? It doesn't matter if you're using rice-flavored Japanese sake, or Chinese white wine, or beer, yellow, or sorghum, whether you're with wine or whiskey, whether you're drinking sweet wine or bland, tasteless vodka, tempura always seems to go together so well, so well rounded. So, next time, when you drink ready to open a new wine, and do not know what to come with a dish of wine, not only can you fry crispy meat, you can also fry a large plate of meat or vegetarian tempura, while the heat, summer, a mouthful of ice-cold white wine or beer, or winter to a mouthful of warm red wine or warm sake, is always so enjoyable!
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