Tempura is a common food in Japanese cuisine. It is made by wrapping all kinds of seasonal vegetables and meat in batter and then frying them. The difference between tempura and ordinary fried food, tempura ingredients will choose seasonal vegetables; Tempura marinade is mostly marinated with seafood and soy sauce; The outer layer of tempura batter uses low-gluten or gluten-free flour; The cooking oil for frying tempura will only be used once. The cost of ingredients, batter, cooking oil and gravy is relatively high, so the price of tempura is naturally more expensive.

Selection of ingredients. Tempura can wrap anything, such as whitebait and asparagus in spring. Eggplant and sassafras in summer. Tricholoma matsutake and burdock in autumn. Sweet potatoes and oysters in winter. These foods need to be cooked at a high temperature of about 150 degrees before they can be used. Tempura basically does not choose foods with high fat and high moisture. The ingredients selected for frying are much simpler, mostly bean products and frozen meat products, and vegetables will also choose relatively low-priced ingredients.

Choice of marinade. Tempura and fried skewers need to be marinated before frying. Tempura will choose soy sauce, fish juice and dried seaweed juice to make the ingredients more delicious. The marinade of fried skewers is often salted with salt, pepper, pepper and cooking oil. In terms of dipping sauce, the dipping sauce of fried skewers is more abundant, including bean paste and Chili sauce. From the perspective of cost alone, the two are basically the same.

The making of wrapped clothes. After the ingredients are marinated, it is necessary to make batter with low-gluten or gluten-free flour. This kind of batter will not absorb too much oil after frying, and the outer layer is crisp and refreshing, retaining the taste of fresh ingredients to the greatest extent. Fried kebabs are rarely covered with flour and fried. After frying directly in the pan, the ingredients are full of oil flavor under the action of oil, and then coated with secret Chili sauce, full of Chili flavor and sauce flavor. The price of low gluten or gluten-free flour is often higher than that of ordinary flour, so the cost of tempura will naturally increase.

The use of edible oil. Tempura generally eats refined rapeseed oil and cottonseed oil, the fundamental reason is to increase smoke spots and reduce carcinogens in the process of oil, while tempura oil will only be used once. The cost of cooking oil will naturally increase greatly. Most of the fried string oil is blended oil, which has a low smoke point, and repeated use will produce carcinogens.