Tempura
1.
Wash sweet potatoes and carrots, peel and remove stalks, and cut into thick slices.
2.
Rinse the crab meat and set aside.
3.
After washing and peeling the white radish, rub it into a puree to filter out the excess water.
4.
6 tablespoons of tempura powder (I used a wooden spoon at home), pour in clean water several times (less than one cup), and stir until a thin batter.
5.
Thin batter
6.
Put the sweet potato chips into the batter and coat them well (the other ingredients are also done in turn).
7.
After the pot is heated, pour an appropriate amount of salad oil and heat it over high heat until the oil temperature rises.
8.
The most important thing about tempura is the oil temperature control: After the oil is heated with high heat (it can't smoke, it means the temperature is too high), then use the chopsticks moistened with the batter to drop the batter into the oil. If the batter floats quickly after dripping (and the color does not darken quickly), it means that the oil temperature is suitable. At this time, turn the heat to medium and prepare to start frying the ingredients.
9.
Put the battered sweet potatoes and other ingredients into the hot oil in batches, and always keep the medium heat and slow fry.
10.
If you find that the batter on the surface of the ingredients darkens rapidly in the middle of the process, turn the heat down slightly and add a small amount of cold salad oil to lower the oil temperature.
11.
In the process of frying sweet potatoes and other ingredients, pay attention to make them separate, not sticky, and turn them over at the right time.
12.
Put the fried ingredients into a strainer to remove excess oil.
13.
Use a colander to filter out the impurities in the oil pan, and then continue to fry a wave of ingredients.
14.
In the process of frying the next wave of ingredients, spread oil-absorbing paper or kitchen paper on the plate, put the ingredients filtered through the filter on the paper, and filter the oil again.
15.
After each wave of ingredients is done in this way, they can be plated.
16.
The pureed white radish is filtered to remove excess water (don't squeeze it with your hands, just pour out the excess water in the plate), and then pour an appropriate amount of light soy sauce.
17.
When eating, put a bit of mashed white radish dipped in light soy sauce on the tempura, and bite it down. It is crispy, sweet and very delicious 😋.
Tips:
*White radish is used to relieve greasiness
*The best partner for tempura-cold beer🍻
