Chinese Food
Tempura
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In Japanese dishes, dishes fried with batter are called tempura. Tempura's name comes from Portugal. It's about 150 years old. The key of tempura's cooking method is the making of batter. Tempura takes egg batter as the most. The batter is called tempura Luoyi. It's flour for making the top coat. It's called thin powder in Japanese. It's flour with less gluten. The tempura noodles made of this batter are thin and crisp. In summer, ice water is the best way to mix batter. It's one of the four Japanese cuisines.
Cooking ingredients
Cooking Steps
Step1:First, mix tempura paste in the proportion of 1-1.2. Add some sal
Step2:I didn't add ice water, so I refrigerated it. It can be mixed with ice wate
Step3:Then deal with the dishes. Remove the shrimp's head and shell. Cut in the middle. But don't cut to the end
Step4:Marinate ginger cooking wine and sal
Step5:Other ingredients are cut wel
Step6:Paint the dry lake firs
Step7:Put in batte
Step8:When the oil temperature reaches 180 degrees, put it in to fr
Step9:One by on
Step10:Yes
Cooking tips:1 batter can be mixed with low powder of egg and 2 oil temperature must reach 180 ℃ before frying. When the ice of batter meets high oil temperature, you can fry out crisp pasta clothes to make dishes delicious.
