Tempura seasoning method
Tempura is generally seasoned by stages with mixed seasoning. The first stage is pickling and seasoning before frying, and the second stage is seasoning with seasoning dish after frying. Generally, the seasoning before frying is mainly dried loose fish juice, soy sauce and dried seaweed juice, and after frying, a small amount of sugar and radish paste are added to the dried loose fish juice, soy sauce (soy sauce) and dried seaweed juice to mix evenly for guests to dip in. Tempura has different schools in Japan due to different regions, such as kanto region, where sesame oil is the main oil used for frying, and the surface is not smooth, and mixed sauce is used as seasoning. In Kansai area, cotton seed oil is the main product, and the finished product is soft, and the seasoning is mostly salt. In Kyushu, soybean oil and peanut oil are the main ingredients, which are seasoned in paste, and the raw juice is the main ingredient for seasoning. Other regions also have their own tempura dishes.
Classification of tempura
Tempura is mainly divided into three categories: seafood tempura, vegetable tempura and other tempura.
Seafood is mainly shrimp. There are many choices of vegetable tempura, such as mushrooms, perilla and so on. Other kinds of tempura are basically decided according to personal preferences. If you learn it, you can make it yourself according to your preferences ~
Method for making tempura
Fried shrimp tempura:
Ingredients: metapenaeus ensis, eggplant, asparagus, green pepper, potato, tempura powder.
Practice: 1. Treat the vegetables first, slice the slices and cut the small pieces into small pieces. Use eggplant, asparagus, green peppers and potatoes as side dishes. Then there is shrimp. Use big strips of metapenaeus ensis or prawns. After removing the shell and removing the mud intestines, keep the tail, then scrape off the crimson film on the tail with the tip of the knife, then make a few shallow cuts on the shrimp belly, then put the belly down and press the shrimp body with your fingers, and you can feel the shrimp tendon snapped off. ?
The next step is to mix the clothes. There is special tempura powder in the supermarket selling Japanese food, which is of course very easy to use, but it is more expensive than it is worth, so I make my own noodle clothes. The materials used are low-gluten flour 1 50g, egg yolk1piece and water100ml. First break the egg yolk, then add water and mix well, and finally sieve in the flour. ?
3. Start the oil pan with medium fire. When there are small bubbles, first wrap the shrimp in low-gluten flour, shake off the excess flour, then wrap a layer of clothes, and fry in the oil pan until golden. Turn it slightly twice in the middle. 4. The same is true for vegetables. Dip the powder first, then wrap the coat and fry it. Drain the oil and then use the kitchen paper towel to suck the oil slightly. Pay attention to asparagus and the like, just fry it a little, otherwise it will be easy to burn. When eating tempura, the sauce is light soy sauce 1 tablespoon, add two tablespoons of stock (if not, just take pure water+chicken essence instead), taste it, and then mix it with half a tablespoon of white radish puree with a chopping board.