When making tempura, Japan also has the saying of "three-point technology and seven-point sorting materials". Because the seasoning of Japanese cuisine is mainly light and pays great attention to highlighting the flavor of raw materials, the freshness of raw materials is the primary criterion for selection. In addition, the materials are selected according to the specific requirements of tempura production. Although most other raw materials can be selected, Japan also pays great attention to the seasonal characteristics, and chooses the characteristic raw materials in different seasons. For example, in spring, snapper, whitebait, fragrant fish, prawns, cauliflower, chrysanthemum leaves, cherry blossom leaves, fresh bamboo shoots, asparagus, onions, etc. are generally selected; Choose eggplant, edamame, pumpkin, wax gourd, perilla leaf and amaranth leaf in summer; Choose ginkgo, shellfish, conch, eel, cuttlefish, oyster, dried persimmon, dried banana, crab meat and so on in autumn. In addition, raw materials such as tofu, dried plum and steamed bread can be used in all seasons. Of course, raw materials should be marinated and seasoned before frying. Generally, dried fish sauce, soy sauce, dried seaweed juice and other seasonings are used to taste or remove fishy smell.

In order to highlight the original flavor of raw materials, tempura is usually prepared with a thin paste, while Chinese food is generally required to wrap all the raw materials in the paste. Tempura, especially tempura made of green leafy vegetables, can still see the wrapped raw materials. Sometimes, one side of the vegetable leaves has paste, but the other side has almost no paste. For tempura made of fish or prawns, although the raw materials are covered with paste, it is only a very thin layer. This is also a major feature of Tempura. Paste is generally made of flour, eggs and water, in which flour with low gluten is selected, and the gluten content is below 10%, and the ratio between them is 15%, flour accounts for 35% and water accounts for 50%. Tempura is fried in various ways. The most common is egg batter frying, and there are also spring rain frying, golden woman frying, intensive frying, rocky edge frying, hakata frying, etc. (mainly due to the difference of batter or some side dishes). There are three general standards for tempura production: the paste should be thin, the oil should be clean, and it should be crisp and fragrant.

There are many oils that can be fried tempura. In the past, sesame oil, cotton seed oil and soybean oil were mostly used, and peanut oil or salad oil was mostly used. Because the fragrance of sesame oil, cotton seed oil and soybean oil is strong, it will affect the flavor of raw materials. I think that the oil can be used with herbal koji to remove oil. Although salad oil is light in taste, it is not fragrant enough, so many restaurants use sesame and salad oil together, and the ratio of sesame oil to salad oil is generally 20: 80. The frying temperature is the key to making tempura. Because the concentration of paste is thin, the paste will come off when the oil temperature is low, and the raw materials will zoom when the oil temperature is high, so the oil temperature must be controlled at about175 ~180 degrees when making, and the temperature range should be adjusted according to the amount of raw materials put in. After frying a batch of raw materials, clean up the broken paste that falls off the pot, and put the raw materials into frying when the oil temperature reaches175 ~180℃. Sometimes the shape of raw materials is small, and it is troublesome to fry them one by one. You can use a flat mold to fry the raw materials and paste in oil until they are cooked, and then fish them out into round cakes. Ingredients: shrimp, squid (fresh), mushroom, lotus root, persimmon pepper 1 piece, eel, salt and soy sauce.

Practice: Wrap the prepared materials with a layer of batter made of wheat flour, eggs and water. Then put it in an oil pan and fry it until it is brown, then dip it in coarse salt or soy sauce for eating.

Common sense of diet

1, although fried, seafood and vegetables are not oily or greasy, crisp outside and tender inside, which not only maintains the original flavor of the ingredients, but also has a special taste, so they become a good dish to accompany wine with meals and are welcomed by people.

2. Tempura is different from Chinese fried fish and shrimp. The proportion of wheat flour, eggs and water in the batter is moderate. At the same time, the temperature of oil is not required to be high, and the combination of meat and vegetables is emphasized. The fried tempura pays attention to visual beauty and is generally placed in a small bamboo basket for customers. It is interesting.