Tempura powder ingredients list: wheat flour, wheat starch, egg yolk powder, pumpkin powder, leavening agent, carotene.

Tempura is a fried food in Japanese cuisine. It is made of flour, eggs and water. Fresh fish, shrimp and seasonal vegetables are wrapped in starch and fried in oil pan until golden brown. The juice dipped in soy sauce and radish sauce is fresh and delicious, fragrant but not greasy. It is not the name of a specific dish, but the general name of fried food. The specific types are vegetable tempura, seafood tempura and assorted tempura.

In Japanese cuisine, dishes fried with batter are collectively called tempura. There are dishes that can be eaten at simple meals and banquets. Tempura's name comes from Portugal and has a history of about 150 years. The most important cooking method of tempura is the making of batter. Egg batter is the most common in tempura. The prepared batter is called tempura clothes, and the flour used for noodle clothes is called thin powder in Japanese. It's flour with less gluten. Tempura vermicelli made from this batter is thin and crisp. The best water for mixing batter in summer is ice water. It is one of the four major Japanese cuisines.

Shrimp pine

condiments

15 lettuce leaves, 500g shrimp, 12 horseshoes, 100g carrots, 2 teaspoons minced garlic, 1 onion, 1 plate of seafood sauce.

condiments

Marinade: salt 1/3 teaspoons, sesame oil and pepper, 2 teaspoons of cornmeal.

Sauce: 4 tbsp salt, light soy sauce 1 teaspoon, salt 1/4 teaspoon, cornflour 1/2 teaspoons.

working methods

1. Wash lettuce leaves, cut into cups and drain; Peel water chestnut and carrot, wash, cut into small pieces, and dice onion.

2. Remove the shell and black intestines from the shrimp, rinse it repeatedly, dry the water, cut it into small pieces and marinate it in marinade for 5 minutes.

3. Heat 3 tablespoons of oil, stir-fry shrimps, add minced garlic and shallots and stir-fry until fragrant. Finally, add horseshoes and carrots, bury them evenly, and serve with lettuce and seafood sauce.

Pickled sushi radish strips

How to pickle sushi radish strips?

Wash white radish, peel and cut into strips, and air dry to show water.

Put the radish strips into a glass bottle, and then put the white vinegar into the bottle with the radish strips. Be sure not to touch the radish strips.

Add some sugar, not too much o, and pickled pepper (pickled pepper is added according to your own taste), seal it and put it in the fresh-keeping layer of the refrigerator for a week. Sweet and sour sushi radish strips are ready.

Flying fish seeds are divided into four colors: red, yellow, green and black. April-June every year is the seed production period of flying fish. Because of the high edible and medicinal value of flying fish seeds, many fishermen use "floating fishing" to catch them at will, resulting in a rapid decline in the output of flying fish.