Tempura sushi roll
Main ingredients
4 shrimps: appropriate amount 20 grams of pumpkin: appropriate amount
2 shiitake mushrooms: Appropriate amount of green beans, 4 pieces: appropriate amount
1 piece of seaweed: appropriate amount of sushi rice, appropriate amount: appropriate amount
Coat:: appropriate amount 100 grams: appropriate amount
150㏄ cold water: appropriate amount 1 egg yolk: appropriate amount
Steps
1. After washing the fresh shrimps, remove the intestinal mud, heads, tails and shells respectively, and put in the shrimps Make 3 to 4 diagonal cuts on the abdomen, press the back of the shrimp to break the shrimp tendons, and then sprinkle a little salt on it and set aside.
2. Cut the pumpkin into thin slices and set aside.
3. Cut the mushrooms into long strips and set aside.
4. Mix all the dough ingredients first and set aside.
5. Dip the processed shrimps, pumpkins, mushrooms and green beans in low-gluten flour and then wrap them in a coat. Put them into the pot one by one and fry until crispy. Drain and set aside.
6. Place sushi rice on the seaweed sheet (reserve 5 cm at the front of the seaweed sheet), place the fried ingredients in step 4 in sequence and roll them up.
7. Dip the rolled sushi in method 5 into low-gluten flour and then wrap it in a coat, fry it in a 180℃ oil pan until crispy, then pick it up and cut it into appropriate sizes.
8. Sprinkle some salt when eating to make it more delicious.