Japanese pseudonym: てんぷら

Romaji: tenpura

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.

In Japanese dishes, the dishes fried with batter are collectively called tempura. There are dishes that can be served at light meals and banquets. The cooking method of tempura comes from China and its name comes from Holland, which has a history of about 150 years. The most important cooking method of tempura is the production of batter. Egg batter is the most common in tempura, and the prepared batter is called tempura clothes, and the flour used for making noodle clothes is called thin powder in Japanese. It is flour with less gluten. Tempura vermicelli made from this batter is thin and crisp. The best water for mixing batter in summer is ice water.

Tempura raw materials can be roughly divided into three categories:

1。 Seafood tempura;

2。 Vegetable tempura;

3。 Poultry tempura