Toon Tempura
1.
Wash the toon one day in advance, drain all the main ingredients, put them in the refrigerator, and seal them well to avoid the smell.
2.
Beat the eggs, stir in flour and starch. It's okay to have a little pimple. Pour in 100g of refrigerated water and stir well and add some salt and five-spice powder. It's okay without it
3.
Take a plate, pour an appropriate amount of low-gluten flour, heat the oil, drop two drops of the batter to test the temperature, and the batter will sink and rise again. The temperature is around 170-180. Dip the toon in the flour, then wrap it in the batter, and fry it in the pan until it is crispy and remove the oil control
4.
The batter water must be refrigerated! Add ice too! This is the second time I have made it. There is no ice water, and the effect of the face coat is not as good as the previous one.
5.
Grind the white radish into puree (you don't need to put it). Mix the seafood soy sauce, steamed fish soy sauce, and water. The dipping dish is ready. It's ready to eat.
Tips:
1. The dipping material can also be replaced with barbecue material, you just have to be happy.
2. Rapeseed oil has a weak taste and is more suitable for frying light-taste tempura. You can try other oils, and soy oil is fine. Bean fried meat is more fragrant.
3. Fry in a small amount, eat as soon as possible, the clothes will become soft after 5 minutes of frying.
Buy on JD
Buy on Amazon
