ingredients of gumbo tempura

8 rice cakes

8 gumbo

crispy low-gluten flour and corn flour 3:1

a little cumin powder

a little pepper powder

a little salt

a tablespoon of soy sauce

a tablespoon of vegetarian oyster sauce < P>

steam the rice cake in a steamer for a few minutes to make the surface sticky, then cut off the head of the okra, cut a hole in the upper part of the okra, and then wrap the rice cake in

Step 2

Prepare a crisp paste: the ratio of low-gluten flour to corn flour is 3:1 (or the ratio of flour to starch is 2:1), and add a small amount of salt, cumin powder and starch. If you want to wrap it thicker, you can adjust the batter to dry it.

Step 3

Then wrap the batter evenly. When the rapeseed oil is heated to 8%, fry it in the oil pan for two minutes (don't turn it when you just put it in the oil pan to prevent the batter from coming loose, turn it over after setting.

Step 4

After slightly cooling, fry it again (Figure 1 shows that the batter is diluted.

Step 5

Put a few fried tofu on a simple plate, take another small bowl, add two tablespoons of tomato sauce, one tablespoon of soy sauce, one tablespoon of white sugar and half a teaspoon of sesame oil, mix well, put a little oil in the pot, stir-fry the prepared juice with low heat, add half a bowl of water to boil, add water starch and stir-fry until it is thick, and pour it on the dish.