Yaozhu tempura (Guandong tempura)

Yaozhu tempura (Guandong tempura)

Introduction:

"Tempura" actually refers to two different things in Kanto and Kansai of Japan. Tempura in Kanto is a kind of Japanese food, such as fish, shellfish or vegetables, wrapped in wheat flour and egg juice and fried. It is translated as tempura in Taiwan and Hong Kong. The tempura in Kansai is a kind of fried food made of fish paste (that is, food that can be bought and processed at home, just like a kind of food material). Kanto calls the tempura in Kansai samoyan. And Taiwan's name is samoyan. The tempura in Hong Kong refers to the tempura in Kanto. The paste of Guandong tempura is very thin. The paste should completely cover the food, but you can see the color and shape of the food. A good tempura is crispy and delicious outside. You can see that the coat as thin as cicada wings is wrapped with colorful lining. The lining is soft, smooth and sweet. Even people who are not used to Japanese materials can't stand its temptation. "

Production steps:

Step 1: put scallops, shrimps and cuttlefish into the cooking machine, grind them into meat paste, take them out and put them into a bowl.

Step 2: add lard.

Step 3: add the carrot powder.

Step 4: add an egg white and stir.

Step 5: stir until the reinforcement comes out.

Step 6: then add salt, firewood fish powder and pepper and mix well (if you see something sticky around the mixing basin, it's just done).

Step 7: wash the perilla leaves and dry the surface.

Step 8: apply low gluten flour paste on the back of perilla leaves (use cold water, not too much water, low gluten flour liquid is thick).

Step 9: wrap the mixed pulp with basil leaf bread.

Step 10: after the package is finished, put it on the plate for standby (all the packages should be packed for standby, so as to avoid the busy packing when the oil temperature is just right).

Step 11: heat the oil to 150 ° and put in the wrapped perilla leaves.

Step 12: deep fry for 5 minutes (when the oil temperature reaches 150 ℃, remember to turn down the fire to prevent the oil temperature from rising).

Step 13: after 5 minutes, turn on the fire and let the oil temperature rise to 180 ° to force out the oil, making the surface more < br > crisp.

Step 14: remove the filter oil.

Step 15: set the plate (you can mix Japanese dip sauce with Chaiyu soup, Japanese soy sauce and Weiji to make Japanese Basic sauce).

Materials required:

Perilla: right amount

Fresh yaozhu: right amount

Low gluten flour: right amount

Ice water: moderate

Shrimp: right amount

Cuttlefish: moderate

Carrot: right amount

Egg white: right amount

Lard: right amount

Salt: right amount

Pepper: right amount

Chaiyufen: right amount

Note: the tempura in Kansai (samoyan, sweet or not spicy) is generally used to cook, pot, only slice, before eating, you can sprinkle some sea salt, or dip in the seasoning of mixed soy sauce, soup, etc. you can cooperate with other dishes to make Bento, or you can make breakfast with buckwheat noodles. The commonly used materials of Guandong tempura are shrimp, cuttlefish, mushroom, sweet potato, pumpkin, burdock, dwarf melon, carrot, Chieh qua, all kinds of fish and so on. Traditionally, rice and other cereals are not used to make the food of Guandong tempura, while Japanese tofu and fruit are used as side dishes, and fried food should be eaten while hot.

Production difficulty: unknown

Technology: deep fried

Production time: three quarters of an hour

Taste: other