Tempura and Koshu Wine
1.
Puree the white radish and ginger
2.
Mix the stock, mirin, and soy sauce to make a dip
3.
Mix flour, baking powder, eggs and ice water to make a batter
4.
Shell the prawns and leave the tail
5.
After removing the shrimp thread, make a few cuts on both sides, and finally straighten the shrimp body for later use
6.
Sweet potato slices
7.
Shred the onion and carrot
8.
The burdock is peeled and shredded into filaments, soaked in salt water for later use
9.
Cut the eggplant lengthwise into 4 portions and then cut into sectors for later use
10.
Pour half a pot of oil into the cast iron pot
11.
Turn on the fire and heat it up. After the oil temperature rises, use the batter to test the oil temperature. The appropriate oil temperature is about 170-180°C.
12.
Sweet potato chips dipped in flour
13.
Wrap it in the batter and fry it in the pan
14.
Dip the eggplant in flour, then wrap it in the batter and fry it in the pan
15.
Add flour to the vegetable shreds, then pour a small spoonful of batter and mix well
16.
Chop it with chopsticks and deep-fry it
17.
Dip the prawns in flour, then coat with batter and deep fry
18.
The fried tempura is served with the grated ginger, grated radish and dipping sauce prepared before
Tips:
Tips:
1. When preparing the tempura batter, do not over-mix the batter, there can be some gnocchi in the batter to prevent excessive mixing and the flour will become gluten
2. It is very important to keep the oil temperature constant when frying tempura. Cast iron pot can effectively keep warm, and don’t use too much ingredients each time.
3. After each batch of vegetables, you need to remove the scattered batter
