Fresh and Delicious---fried Tempura

Name: Fresh and Delicious---fried Tempura
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sea shrimp; Some squash; Some Basil leaves; Some Pumpkin flower; Some Carob; Some eggplant; Some White radish; 50g Low-gluten flour; 100ml Ice water; 1 Egg white; a little salt; 100ml Bonito broth; 25ml Soy sauce; 25ml Mirin

by kiss war girl

5.0 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Tempura sounds like a very soft and feminine name, and it looks the same, always reminiscent of a euphemistic Japanese woman wearing a pair of wooden pallets. But in fact, tempura is pretty fierce, to be precise, it is a cooking method, deep-fried.
In Japanese cuisine, most of them pay attention to the original flavor, what it is, and what it will look like when it is served. It is raw and light, and at most it is cut into small pieces and shaped. But as long as it's in the name of "tempura", it's completely different: it's all wrapped in syrup and fried into a golden brown, crispy on the outside and tender on the inside. Usually when eaten in restaurants, it is mixed with soy sauce and grated radish. The juice is fresh and delicious, fragrant but not greasy.
This cooking method actually comes from China. The noodles drag the yellow croaker, the noodles drag the large row, but it is passed around, and the local customs are added. The practice is a bit different. Chinese "noodle mop" generally has a thick batter that covers all the ingredients; while tempura is deep-fried but very light, although it is dragged with flour, it does not have a heavy taste, as if it can melt in the mouth in an instant.
By the way, tempura is a transliteration of Portuguese Tempura, which means "faster". "

Fresh and Delicious---fried Tempura

1. Wash and drain the eggplant, basil, zucchini, beans, and melon blossoms; wash and grind the white radish into a puree, mix with the sauce and boil to cool.

Fresh and Delicious---fried Tempura recipe

2. Cut the stalk off the eggplant and cut the comb knife; slice the zucchini and cut the beans into long sections.

3. Peel the shrimp and remove the intestines. Slash the belly of the shrimp by 2-3 knives. Press the back of the shrimp to lengthen the shrimp body, and the fried shrimp can be fried straight without bending.

4. Add egg whites in cold water to beat, add low-gluten flour and stir gently, without stirring evenly.

5. Reconcile it into a flowing batter.

6. Heat the oil pan to 70% heat, and evenly coat the batter with the seasonal vegetables.

7. Fry in the pan until crispy, remove and place on a kitchen towel to drain the oil.

8. When eating, mix the mashed white radish into the tempura dipping sauce and enjoy it together.

Tips:
1. The traditional way to eat tempura is to dip it in a juice made from soy sauce and grated radish. It is sometimes not so particular when it is made at home. It tastes good as a seasoning made with salt and white pepper.

2. Traditional tempura is deep-fried with pure sesame seeds, but the sesame oil has a strong aroma and is easy to grab the taste, so now the restaurant will add a little rapeseed oil to make the original taste of the ingredients better.

3. Ice water must be used when making the fried tempura batter, so that it will appear crispy like snowflakes.

4. Be sure to prepare the batter before frying, otherwise the batter will become gluten and sticky after being left for a long time, which will affect the crispness of the tempura.

5. Oil temperature is the key in the key. Too hot, the batter and the raw materials will zoom, and the oil will absorb too much; if it is low, the batter will not be brittle, and the raw materials will be soft due to oil absorption. Therefore, the oil temperature must be controlled at about 175 to 180 degrees during production.

6. The warm oil pan is 30-40% hot, the oil temperature is 70-100 degrees, the oil surface is calm, there is no green smoke, no noise. The hot oil pan is 50% to 60% hot, the oil temperature is 110-170 degrees, there is no green smoke on the surface of the oil, and it turns around to the middle. Wong oil pan is 70% to 80% hot, the oil temperature is 180-220 degrees, the oil surface is lightly smoked, calm, and there is a noise when it is stirred with a spoon.