Method for make Japanese tempura

A method for make Japanese tempura. In the Japanese menu, the dishes fried with batter are collectively called tempura. It is one of the four major Japanese cuisines. Whether it is seafood, meat or seasonal vegetables, as long as it can be eaten, it can be made into tempura to eat. The following is how to make Japanese tempura.

Method of making Japanese tempura 1

List of ingredients:

Eight prawns

4 mushrooms

Lotus root 50g

30 grams of red pepper

Eight okra

Arugula 30g

Tempura powder100g

80 ml of ice water

Salt 2g

Production steps:

Step 1: Mix the batter: add water to tempura powder as specified, 100g powder +80ml water. Season with salt, then let it stand 15 minutes and let the batter simmer for a while.

Step 2: shrimp treatment: remove the head, gland and shell of fresh shrimp, but leave the tail. Cut a few knives on one side of the shrimp's stomach, and the shrimp will become straight, and put it on kitchen paper to absorb excess water.

Step 3: Prepare vegetables: cut a knife on the top of the mushroom, slice the lotus root, cut the red pepper, and cut the okra into small pieces (it feels better to cut the okra into long strips after frying).

Step 4: Dip the processed food in a thin layer of tempura powder, then wrap it in a layer of paste and put it in the oil pan.

Step 5: When frying shrimps, you can hold the prawns wrapped in dough clothes with chopsticks and shake them back and forth, so that the fried shrimps are flocculent and fried until crisp. After frying for 24 seconds, take it out and drain it on the kitchen paper towel.

Step six, the speed of setting the plate must be fast. Just cooked tempura shrimp should be eaten while it is hot, and your teeth touch tempura clothes. Crisp and enjoyable moment, unforgettable!

Tips:

1. If there is no tempura powder, you can use 70g flour +30g corn starch+1 egg.

2, dipping sauce Guandong cooking practice: 6 tablespoons of Chai Fish stock, glutinous rice 1 tablespoon, Japanese soy sauce 1 tablespoon, add a little sugar and mix well, add a proper amount of radish sauce.

3, dipping sauce Kansai practice: dipping salt to eat. After all kinds of running-in and integration, there are now various special flavors such as mustard salt, curry salt, matcha salt, sesame salt, mountain pepper salt and grapefruit salt.

Method for making Japanese tempura II

Preparation of ingredients:

200g pumpkin, carrot 1, taro 150g, Pleurotus eryngii 1, 2-3 sweet peppers, eggs 1, starch, salt, edible oil and flour.

Here I cook tempura with vegetables, which is simple, healthy and delicious. Is suitable for many people to make and eat. Before making it, it is suggested to prepare a bamboo stick for barbecue, which is convenient for making.

Exercise:

first step

First clean all kinds of prepared seasonal vegetables with clear water, and then cut all the seasonal vegetables into pieces or strips with a knife. Here, for convenience, I cut them all into pieces, and then string these cut pieces together with bamboo sticks.

Second step

Prepare an empty bowl and add starch and flour. According to the proportion, 1 flour needs1starch. Add flour and starch, break eggs, add 65,438+0 tablespoons of salt to flour, gently stir with chopsticks, and add cold water at the same time to make tempura batter.

Third step

Put the skewered ingredients into the batter, gently wrap the batter, not too thick, just a thin layer of batter. After all the ingredients are wrapped, simmer the oil. When chopsticks are inserted into the oil and there are dense bubbles, put the ingredients mixed with batter into the oil pan and fry them without turning over. Just wait until the batter on the ingredients looks crisp, and you can take it out. After all the ingredients are fried, don't pour oil, turn on a big fire and heat the oil. When the oil temperature becomes high, put tempura in the oil pan and fry it again.

Basically, this is how tempura is done. You can dip some soy sauce or sprinkle some salt and pepper when eating, and the taste will be richer.