foodstuff
material
Eight white shrimps, four okra, pumpkin 1 piece, eggplant 1 root, sweet potato 1 root, four mushrooms, four cotyledons of perilla, lotus root 1 piece, and a proper amount of cake powder.
Fried paste:
200ml of ice water (including several ice cubes), 200 ml of soju (distilled liquor)100, 2 eggs and 200g of cake powder.
Dip in juice:
4 radish 1/4 root, 5g dried kelp, 8g wood fillets, 500ml water, 3 tablespoons Wei Lin, 6 tablespoons sugar 1 tablespoon umami soy sauce.
method of work
0 1/ Prepare all ingredients, wash them, and peel those that need peeling.
Cut the mushrooms with a cross knife, cut the eggplant into sections, and then slice them vertically. Don't cut them, and you can grind them into a fan shape. Slice the Pleurotus eryngii, cut the okra in half, slice the pumpkin into semicircles, slice the lotus root, and slice the sweet potato obliquely into large pieces, all of which are neatly arranged in a big plate.
02/ Remove the head and shell of the shrimp to leave the tail, then spread the tail and cut it neatly, turn it over and press the joints of the shrimp to cut the opening obliquely, and then press the belly of the shrimp downwards and flatten it with your hands, which will feel like a broken tendon.
03/ Put the processed shrimps on the plate for later use, and then make tempura dip.
04/ Soak dried kelp in water for more than 30 minutes. After kelp is soaked, add wood fillets and cook until it boils. Continue to cook on low heat 10 minute.
05/ After that, clean all the sashimi fillets and kelp, then add savory soy sauce, sugar and miso, and boil it again. Turn off the fire and let it cool aside for later use.
06/ Peel the white radish, grind it into mud with a mud grinder, pour it on gauze, hold it tightly, squeeze out the excess water, and turn it into a ball of radish mud that can be eaten as a side dish dipped in juice.
07/ Make batter before frying, and add the ice water with ice cubes to soju.
08/ Cake powder and eggs are mixed irregularly with eggs. It doesn't matter if there are some small particles.
09/ Sift a thin layer of cake powder on both sides of the prepared vegetables and shrimps.
10/ Pour the oil into the frying pan, and test the oil temperature with batter after the oil is hot. Just drop it into the batter and it will bloom immediately, and the vegetables will be evenly covered with a layer of batter.
1 1/ put it in a pot and fry it until it floats and is golden and crisp. Take it out and control the oil.
12/ Cotyledon Perillae needs to pay attention to the fact that only one side of the batter is dipped and fried on one side.
13/ The shrimp is wrapped in a layer of batter and fried in a pot. Then, a proper amount of batter is filled with a spoon, and the shrimp is held with chopsticks while shaking and drenching with batter. Only in this way can the tempura shrimp put on a floral coat.
14/ All the ingredients are fried to control the oil. Finally, the remaining batter is poured into the oil pan and fried into a noodle coat, which can be served with tempura or when eating noodles.