Fried snacks are the most popular snacks among all snacks. Many dessert snacks will make you feel tired after eating too much. Many fried snacks will bring a certain burden to the body. . However, compared to Japan, a country that pays attention to health care, fried snacks are not oily.

Tempura is a fried food in Japanese cuisine. Flour, eggs and water are mixed into a slurry. Fresh fish, shrimp and seasonal vegetables are wrapped in the slurry and fried in a pan until golden brown. When eaten, dipped in the juice made from soy sauce and radish puree, it is tender and delicious, fragrant but not greasy. It is not the name of a specific dish, but a general term for fried food. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc.

In Japanese cuisine, dishes fried in batter are collectively called tempura. There are dishes available for light meals and banquets. Tempura takes its name from Portugal and has a history of about 150 years. The most critical aspect of tempura cooking is the preparation of batter. Tempura mainly uses egg batter. The prepared batter is called tempura coat, and the flour used to make the pastry is called thin powder in Japanese. It is flour with less gluten. The tempura noodles made with this batter are thin and crispy. The best water for making batter in summer is ice water. It is one of the four major Japanese cuisines.

The earliest documented record of making tempura in Japan is in 1669 AD. Okumura Hisamasa, a doctor in Kyoto, mentioned tempura in his "Esophagus". However, the tempura of that time was not exactly the same as the tempura of today. In ancient times, people often processed fish, chicken, vegetables, etc. into certain shapes, fried them in oil, and then steamed, boiled, or burned them.

It seems to be a way to extend the preservation time of food. The practice of modern tempura originated in the Edo period. In the book "The Collection of Nishiki Usage" published in 1747, the method of making battered and deep-fried tempura is detailed.

Different from the coating of Chinese food, the coating of tempura (also called paste) is thin and transparent, like golden silk. Especially the tempura made of vegetables is not only thin, but sometimes the vegetables are There is almost no paste on the other side of the leaf. In this way, the tempura can have an oily aroma without absorbing too much oil, which will affect the fresh and original flavor of the filling.

Tempura, also known as "Tempura", "Tian" means oil, "Ban" means flour, and "Luo" means coat. As the name suggests, tempura is food made with oil and coated in flour. It is a general term for fried food. This kind of food has appeared in Japan for hundreds of years. It was originally a cheap food that was lower in cost than sushi and relatively quick and convenient to make. Later, it was gradually loved by the Japanese shogunate and modified, slowly forming today's tempura.

It is said that the shogun Tokugawa Ieyasu liked tempura very much, and his death was related to eating a lot of tempura. Japanese tempura is also divided into different schools. Kanto tempura is mostly made of sesame oil, with a rough surface and mixed sauce; Kansai tempura is fried in cottonseed oil and seasoned with salt; Kyushu region likes to use soybean oil or peanut oil to season the dough.

Tips: According to mutually incompatible foods, eating watermelon and fried foods together will cause diarrhea (called diarrhea. The medical name is tenesmus. It refers to a strong urge to defecate, but difficulty in defecation, and incomplete stool, but still Not much poop left). So don’t eat tempura and watermelon together.

Conclusion Japanese fried shrimp has always been a common dish in Japanese bento. Fried shrimp is actually just a common type of tempura. Tempura can also be fried vegetables and fruits. When eating fried food, you must not forget to get rid of fire.