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The same fried food, why do we eat "garbage" and tempura is a high-grade food?
When it comes to fried food, many people's first reaction is that junk food is unhealthy, but fried tempura can be eaten in high-end restaurants.

Tempura is a representative of Japanese cuisine. It's actually fried with batter. I read a report that the obesity rate in Japan is the lowest in the world. Then you may ask, why do they love fried tempura so much, but they are still not fat?

That's because this tempura is not just fried! From the freshness of ingredients to the selection of cookers, the treatment of condiments and the control of temperature, there is no shortage of details and precision. Under the thin down coat, the original flavor of the raw materials is sublimated, which is the taste that really makes you forget. A good tempura is crispy and does not have the greasy feeling of fried food. It can't be compared with street snacks and fried foods in McDonald's and KFC. So top tempura is very expensive.

Today, I will show you the family version of Tempura. Although it doesn't meet the top standards in Japan, you can already see that Japanese people are serious about food.

manufacturing process

1. Beat the eggs, sieve 120g low-gluten flour, mix with frozen soda water (sugar-free) and stir into a fine paste. In order to ensure the quality of the paste, it is recommended to sieve it once. Refrigerate the prepared batter for more than 15 minutes, then take it out of the refrigerator and fry it. When you work in summer, you can put ice cubes under the batter basin. If there is no soda water at home, use 1 60g ice water and1g edible soda water. The purpose of adding soda water, freezing and baking powder is to make the fried paste more crisp.

2. Put 100g low-gluten flour into a bowl. Before pasting, soak some dry powder in food and shake off the excess surface. Hang dry powder and then dry the paste. Be careful not to hang too full. Only a thin layer is good.

3. Take a deep pot, heat the oil temperature to about 180 degrees, and turn to medium heat.

The ingredients that have been fried in oil. Generally speaking, shrimp can be fried for 30 seconds, green leaves can be fried for 15 seconds, and root vegetables such as pumpkin and lotus root can be fried for about 1 minute according to the size. Pay attention to the oil temperature If the oil temperature rises too fast, switch to low heat cooling. Be sure to use a deep pot, so that the ingredients can be completely dispersed during frying to avoid splashing oil. You can't choose a pot with thin wall, otherwise the temperature will rise too fast and affect the taste. The oil temperature should be controlled between 160- 180 degrees. In order to ensure the transparency of oil during frying, the oil residue in oil should be removed at any time. In addition, be sure not to have water in your hand during operation, otherwise the water droplets will easily burn when splashing oil!

4, dipping sauce can use radish sauce, Japanese soy sauce, miso sauce, sweet and smooth. It can also be prepared according to personal preference. I mixed raw mustard and salad dressing with lemon juice. quiet and secluded

In short, you must remember three things when making tempura: thin paste, clean oil channel and clean oil drain. Fried food can also give you a fresh feeling. This is the uniqueness of tempura.