How to make Japanese tempura
How to make Japanese tempura. Inside the Japanese menu, dishes fried in batter are collectively called tempura. It is one of the four major Japanese cuisines. Whether it is seafood and meat, or seasonal vegetables, as long as you can eat, you can make tempura to eat. Here to teach you how to make Japanese tempura.
Japanese tempura making method 1
List of ingredients:
8 large bright shrimp
4 Shiitake mushrooms
50g of lotus root
30g of red bell pepper
8 stalks of okra
30g of arugula
Tempura powder 100g
Ice water 80ml
Salt 2g
Steps:
Step 1, mix the batter: tempura powder according to the instructions to add the amount of water, 100g of powder + 80ml water. Add salt to taste, and then leave for 15 minutes, let the batter slowly molten for a few moments.
Step 2, handling shrimp: remove the heads, glands and shells of fresh shrimp, but leave the tails on. Make a few cuts on the belly side of the shrimp, the shrimp will become straight, put on kitchen paper to absorb excess water.
Step 3, prepare the vegetables: mushrooms on the top of the cross cut, sliced lotus root, red pepper cut circles, okra cut small pieces (fried feel okra cut long strips taste better).
Step 4: Dust the ingredients with a thin layer of tempura powder, then coat with a layer of batter and place in a frying pan.
Step 5: When frying the prawns, you can use chopsticks to hold the prawns wrapped in the batter and shake them back and forth so that the prawns can be flaky and crispy, and then fry them for 24 seconds before removing them and placing them on kitchen paper towels to drain the oil.
Step 6, plate speed must be fast, just done tempura shrimp should be eaten while hot, teeth touch tempura coat, that crispy addictive moment, unforgettable!
Tips:
1, if you do not have tempura powder, you can use 70g flour + 30g cornstarch + 1 egg.
2. For dipping sauce Kanto: 6 tbsp Chai fish stock, 1 tbsp mirin, 1 tbsp Japanese soy sauce, add a little sugar and mix well, add the right amount of mashed radish to make it.
3. Dipping sauce Kansai practice: dip in salt to eat. After a variety of grinding and fusion, now mustard salt, curry salt, matcha salt, sesame salt, mountain pepper salt, yuzu salt and other special flavors.
Ingredients to prepare: 200 grams of pumpkin, 1 carrot, 150 grams of taro, 1 apricot mushrooms, 2-3 bell peppers, 1 egg, starch, salt, cooking oil, flour Here I'll use the vegetables to Make tempura dishes, simple and healthy, eating is also very delicious, suitable for many people to make and eat, before making, it is recommended to prepare a barbecue ` bamboo stick, easy to make. Methods: Step 1 Prepare all kinds of seasonal vegetables with water to clean, and then use a knife to cut all the seasonal vegetables into slices or strips, here in order to facilitate, I cut all the slices, and then cut the slices of these bamboo skewers one by one. The first thing you need to do is to make sure that you have a good idea of what you're doing. Step 2 Prepare an empty bowl, add starch and flour in the bowl, according to the ratio, 1 part of flour needs 10 parts of starch, add flour and starch into it, break the egg, add it to the flour, and add 1 tablespoon of salt, use chopsticks to add cold water while gently stirring. Step 3 Put the skewered ingredients in the batter, and gently coat them with the batter. Wait until all wrapped up, start a pot, low heat burn thick oil, with chopsticks inserted into the oil there are intensive small bubbles, will hang a good batter ingredients into the frying pan, do not turn, as long as the ingredients on the batter looks like it becomes crispy look will be able to fish out, to be all fried well, do not pour the oil, turn on the high heat will be heated up the oil, to be the oil temperature has become high, will be the tempura and then put the pan to re-frying, 10 seconds later, fish out to drain. The first thing you need to do is to put the tempura back into the frying pan for 10 seconds and then drain the oil. Basically, the tempura is done, and you can dip it in soy sauce or sprinkle it with salt and pepper for a richer flavor.