Chinese Food
Tempura - the true taste we all love
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Autumn begins. Many tourist official account numbers are pushing Japan's maple line. I have visited Japan twice. I have enjoyed the Sakura in Lanshan, the wind in Kamakura, the snow in xuchuan, and the hot spring in stratus valley. I have many beautiful memories. As a food lover, Japanese cuisine certainly has a profound influence on me. The Japanese are serious about everything, including making food. From the freshness of ingredients to the choice of cooking utensils, the handling of seasonings, and the control of temperature, there is no lack of meticulous accuracy. Tempura is the food that can reflect this characteristic. Under the thin feather clothing, the original taste sublimation of the ingredients. Let you not forget the real taste.
Cooking ingredients
Cooking Steps
Step1:Break up the eggs. Sift 120g of low gluten powder. Mix it with refrigerated soda water (no sugar) (if there is no soda water at home, it can be mixed with 160g ice water and 1g baking soda). Mix it into a delicate paste. In order to ensure the paste is fine, it is recommended to sift it once. Refrigerate the batter for more than 15 minutes. Take it from the refrigerator before frying.
Step2:The choice of tempura's main material is solid food material. It's not easy to get out of water. I usually choose these. Mushroom cross flower knife. Eggplant cut. Lotus root slice and change flower knife. It is important to deal with shrimp. The size of the shrimp should be as large as possible. Remove the shell on the head and body of the shrimp. Only keep the shell at the end. Turn over the shrimp body. Take off the shrimp line. Use the tip of the knife to make four to five strokes across the shrimp body. The blade should not be too shallow. Otherwise, the fried shrimp is still curved. After handling, turn over the shrimp body. Press down with your finger abdomen.
Step3:Take a deep pot. Heat the oil to 180 ℃ and turn to medium heat.
Step4:Put 100g of low gluten powder into the bowl. Dip some dry powder on the ingredients before hanging the paste, and shake off the excess part of the surface.
Step5:Hang the dry powder and then dry the paste. Be careful not to hang too full. Only a thin layer is good.
Step6:Hang the batter and fry it in oil. Generally, fry shrimp for 30 seconds. Fry green leaves for 15 seconds. Fry pumpkin, lotus root and other root vegetables for about 1 minute depending on their size. Pay attention to observe the oil temperature. If the oil temperature rises too fast, turn a small fire to cool down.
Step7:Dip material can be mixed with radish mud, Japanese soy sauce and flavoring. It's sweet and greasy. I can also make it according to my personal preference. I make it in soy sauce with mustard and salad dressing with lemon juice. (this picture was taken for the first time. The composition is OK. But we can see the complete failure of the shrimp. It's just that the cut of the shrimp's abdomen is not deep enough, so it doesn't achieve the straight body effect. The effect is slightly better when fried for the second time.)
Step8:After all the food is fried, put the plate to take photos. The time interval is a little long, so the crispness is reduced. There is also the situation of oil return. It's suggested that you don't fry too much at one time. You can have the best taste by frying now.
Step9:Finished produc
Step10:Finished product (fried for the first time. Please ignore that my shrimp is not straight. Please refer to the shrimp in the main picture
Cooking tips:1. Ensure the freshness of food materials. 2. It is not allowed to replace low gluten powder with high gluten powder. 3. Soda, cold storage and baking powder are all added to make the batter crisper. 4. In summer, ice can be placed under the batter basin. 5. In order to make sure the oil is clear, the oil residue should be fished out at any time. 6. It is necessary to use a deep pot so that the ingredients can be fully extended during the frying process, and at the same time avoid oil splashing. 7. You can't choose a pot with too thin wall. Otherwise, the temperature will affect the taste too fast. The oil temperature is best controlled between 160180 degrees. 8. During operation, water must be avoided on the hand, otherwise it is easy to scald when splashing oil. 9. It's very important to deal with shrimps. It's recommended to hold the head and tail and break them towards the back before putting them into the pot. You can feel the fiber fracture. Only in this way can the fried shrimps be straight. (my demonstration is not perfect) 10. Don't fry too much food at a time. First, it's not easy to master the time of frying. Second, it impacts each other's beauty. Do
