Enoki Mushroom Tempura

Name: Enoki Mushroom Tempura
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Enoki mushroom; 70g Tempura powder; 110g Ice water; 1g salt

by Yaoyao Original Food Class

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

I always like to order a tempura in Japanese food stores. Tempura is actually a kind of fried food in Japanese cuisine. It can be used in daily simple meals or formal occasions. The method is actually not complicated. I use it. I made a plate of enoki mushrooms, and fried a large plate of enoki mushrooms for about one dollar. The children like it. Don't think that tempura is something tall, just follow the steps and you can learn it.

Ingredients

Enoki Mushroom Tempura

1. Rinse the enoki mushrooms, cut off the bottom, and break it apart.

2. If the tempura powder is ready, you can buy this kind of ready-made tempura powder.

3. In addition, prepare water, use ice water, especially in summer, use ice water.

4. Whisk evenly with egg whips and stir gently, remember not to over-stir.

5. There is still water on the surface of washed enoki mushrooms. Shake it off a little and sprinkle a little tempura powder on the surface.

6. Shake the tempura powder out, and discard the extra.

7. Dip the enoki mushrooms dipped in tempura powder into the paste.

8. Heat up the oil pan, use medium heat, and cook until slightly smoked. The oil temperature is about 170 degrees. Lower the enoki mushroom and fry it until golden brown on both sides. If the enoki mushroom is dropped, it is suitable to poke it open with your hands and it will be fried. The shape of pura is more beautiful.

9. The color is enough to be fried like this, the surface of the enoki mushroom is hard, crunchy, and the enoki mushroom is tender, especially delicious.