Tender and delicious---fried tempura

Overview

Tempura sounds like a very soft and feminine name, and it looks the same. It always reminds people of a tactful Japanese woman wearing a pair of wooden slippers. But in fact, tempura is quite fierce. To be precise, it is a cooking method, deep-frying. In Japanese cuisine, most of them pay attention to the original taste. The original taste is the same as it is served. It is raw and bland, and at most it is cut into small pieces and shaped. But as long as it is called tempura, it is completely different: it is wrapped in batter and fried in a pan until golden brown, crispy on the outside and tender on the inside. Usually when eaten in restaurants, it is served with a sauce made of soy sauce and radish puree. It is tender and delicious, fragrant but not greasy. This cooking method actually comes from China. Yellow croaker with noodles and large ribs with noodles are just passed down from generation to generation, and combined with local habits, the cooking method is a little different. Chinese noodles generally have a thicker batter that covers all the ingredients; while tempura is very light even though it is deep-fried, and even though it is coated with flour, it does not have a heavy texture at all, as if it melts in your mouth instantly. By the way, tempura is the transliteration of Portuguese Tempura, which means faster.

Tags

• hot dishes
• foreign cuisine
• old man
• japanese food
• summer recipes
• dinner
• beans
• bonito dashi
• egg white
• eggplant
• low gluten flour
• mirin
• perilla leaves
• shrimp
• white radish
• zucchini
• ice water
• pumpkin flowers
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash and drain eggplant, perilla, zucchini, beans, and melon flowers; wash and grind white radish into puree, dip in sauce, mix, boil, and let cool.

   

2. 2 Cut off the stems and handles of the eggplant and cut with a comb knife; slice the zucchini and cut the beans into long sections.

   

3. 3 Peel and devein the fresh shrimps, make 2 to 3 diagonal cuts on the belly of the shrimp, and press the back of the shrimp to elongate the shrimp body to make straight and unbent fried shrimps.

   

4. 4 Add egg whites to cold water and beat well. Add low-gluten flour and stir gently. It is not necessary to stir evenly.

   

5. 5 Blend it into a fluid coating.

   

6. 6 Heat the oil pan until it is 70% hot, and coat the vegetables evenly in the batter.

   

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

   

8. 8 When serving, mix the daikon puree into the tempura dipping sauce and enjoy together.