Tempura is a fried food in Japanese cuisine. It is made of flour, eggs and water. Fresh fish, shrimp and seasonal vegetables are wrapped in starch and fried in an oil pan until golden brown. When eating, it is dipped in soy sauce and radish paste to make a juice, which is fresh and delicious, fragrant but not greasy. ? It is not the name of a specific dish, but the general term for fried food. ? The specific types are vegetable tempura, seafood tempura, assorted tempura and so on.

history

Tempura has a long history. てんぷら originated from Portuguese Tempura, which means "hurry up". At that time, in order to get food to satisfy hunger at a faster speed, the Portuguese used this fried cooking method during Lent (a Christian festival, meaning six and a half weeks before Easter). During Lent, meat was forbidden and Portuguese ate fish. Latin "ad? tempora? Quadragesimae "means" keeping lent ". It was introduced to Japan by Portuguese missionaries in the16th century and later became popular in Japan. ? Flower-branch tempura

Japanese literature is recorded in A.D. 1669, and Kyoto doctor Okumura mentioned tempura in his book The Esophagus. Japanese tempura is traditionally fried seafood or vegetables wrapped in starch (flour and the like). In Tianhe 2 (1682), Japan received a visiting North Korean messenger, and later found the records of hosting the messenger in the museum, including the record of making tempura with chicken. However, the tempura referred to at that time was different from the tempura popular in Japan. In the past, fish, chicken, vegetarian dishes and other raw materials were processed into a certain shape, and then they were fried in oil, but they could not be eaten directly. Instead, it was a process of processing semi-finished raw materials and could be used as raw materials for steaming, boiling, burning or making soup. Tempura now refers to fried food that is seasoned, pasted and then fried and can be eaten directly. The latter practice originated from the edo period in Japan, and it was extended to 4? The book "Composition of Cooking Gexian" published in (1747) detailed the production method of fried tempura food with paste oil. With the increase of oil varieties and the continuous updating of frying technology, tempura series food has become an important part of Japanese cuisine and the most acceptable Japanese food for ordinary people all over the world. Now there are many specialty stores in Japan that operate tempura.

Edit this paragraph classification

Tempura raw materials can be roughly divided into three categories: 　　 1。 Seafood tempura; ? 　　2。 Vegetable tempura; ? 　　3。 Poultry tempura

Editing the production method of this paragraph

raw material

Tempura dish

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. Generally, raw materials with too much fat or too sour taste are not selected, and shellfish with hard shells and sweet fruits are not suitable. The shell is hard to fry and eat, the fruit contains high sugar content, and the tempura paste is very thin, which makes the fruit zoom easily during frying. 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%.

Frying method

Tempura is fried in various ways. The most common is egg batter frying, in addition, there are 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. Vegetarian vegetables and shrimp

There are many oils that can fry tempura. In the past, they were mostly sesame oil, cotton seed oil and soybean oil. Now peanut oil or salad oil is used more, because the fragrance of sesame oil, cotton seed oil and soybean oil is stronger, which will affect the flavor of raw materials. 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.

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 also has different schools in Japan due to different regions, such as Kanto School. The oil used for frying is mainly sesame oil, and the surface is not smooth. The seasoning is mixed sauce. In Kansai area, cotton seed oil is the main product, and the finished product is soft, and the seasoning is mostly salt. Soybean oil and peanut oil are mainly used in Kyushu area, and the paste is seasoned, and the raw juice of raw materials is mainly used for seasoning. Other regions also have their own tempura dishes. ? Tempura