Fried tempura

Fried tempura

Introduction:

"Tempura sounds like a very soft and feminine name, and it looks the same. It always reminds people of a Japanese woman wearing a pair of wooden slippers. But in fact, tempura is quite fierce, to be exact, it is a way of cooking, fried. In Japanese food, most of them pay attention to the original flavor. What kind of food they serve, or what it looks like. If it's raw, it's light. At most, it's small and has a shape. But as long as in the name of "tempura", it's totally different: it's all wrapped and starched, fried into golden yellow in oil pan, crisp on the outside and tender in the inside. Usually when eating in restaurants, it's served with sauce and turnip paste, which is fresh, tender and delicious, fragrant but not greasy. In fact, this kind of cooking method comes from China. It's a little bit different because it's spread from place to place and the local custom. The Chinese people's "noodle mop" usually has a thick batter, covering all the raw materials; while tempura is fried, but it's very light. Although the powder on the mop has no heavy taste, it seems that it can melt in the mouth instantly. By the way, tempura is a transliteration of tempura, which means "faster"

Production steps:

Step 1: wash and drain the eggplant, perilla, zucchini, beans and melon flowers; grind the white radish into mud after washing, dip it in the sauce, mix and boil it to cool.

Step 2: cut off the stalk of eggplant, cut the comb knife; slice zucchini, cut beans into long sections.

Step 3: shell the fresh shrimp, remove the intestinal mud, cut 2-3 knives at the belly, press the back of the shrimp to make the body elongate, and then the fried shrimp will be straight without bending.

Step 4: add egg white in cold water to disperse, add low gluten flour, stir gently, do not need to stir very evenly.

Step 5: blend into a flowing face garment.

Step 6: heat the oil pan to 70% heat, and wrap the vegetables evenly.

Step 7: deep fry until crisp, take out and place on kitchen paper towel to drain oil.

Step 8: when eating, mix the mashed white radish with tempura sauce and enjoy together.

Materials required:

Shrimp: moderate

Zucchini: right amount

Perilla leaf: moderate

Pumpkin flower: moderate amount

Beans: right amount

Eggplant: moderate

White radish: right amount

Low gluten flour: 50g

Ice water: 100ml

Egg white: one

Salt: a little

Chaiyu soup: 100ml

Soy sauce: 25 ml

Flavor: 25ml

Notes: 1. The traditional way to eat tempura is to dip it in soy sauce and turnip paste. Sometimes it's not so particular when it's made at home. The seasoning made with salt and white pepper is just as good. 2. Traditional tempura is fried with pure sesame oil, but the sesame oil has strong aroma and is easy to grab the flavor, so now the restaurant will add a little rapeseed oil to give full play to the original flavor of the ingredients. 3. When making fried tempura face clothes, you must use ice water, so as to appear as crisp as snowflakes. 4. We must wait for the preparation of the dough before frying, otherwise the dough will be gluten and sticky after a long time, which will affect the crispness of tempura. 5. Oil temperature is the key in the key. If it's too hot, the face coat and raw materials will be zoomed and absorb too much oil; if it's too low, the face coat will not be brittle and the raw materials will be soft because of the oil absorption, so the oil temperature must be controlled at about 175-180 degrees. 6. Warm oil pot is 34% hot, oil temperature 70-100 degrees, for the oil surface calm, no smoke, no noise. The hot oil pan is 50-60% hot, the oil temperature is 110-170 degrees, there is no smoke on the surface of the oil, turning around to the middle. The temperature of the oil is 180-220 degrees. There is light smoke on the surface of the oil and it is quiet. There is a sound when you stir it with a spoon.

Production difficulty: Advanced

Technology: deep fried

Production time: 20 minutes

Taste: Original