Tempura, also known as Tempura, is an important part of traditional Japanese cuisine. "Heaven" means oil, "bran" means flour, and "ro" means outer coat. From the name, tempura is a food made of oil and wrapped in a flour coat. It is a general term for fried food. Tempura has been in Japan for hundreds of years. It was originally a cheap food with relatively low cost and relatively fast and convenient production. Later, it was loved by the Japanese shogunate and transformed to form today's day. Woman Luo. Wrap fresh fish and seasonal vegetables in a frying pan and fry them into golden yellow. When you eat, the sauce is made with soy sauce and radish puree. It is fresh and delicious, and it is not greasy. Making tempura, the choice of raw materials is very important, the Japanese will choose different seasonal fresh vegetables according to different seasons. For example, in spring, squid, cauliflower, fresh bamboo shoots, asparagus, onions, etc. are generally selected; in summer, eggplant, pumpkin, melon, etc. are selected; in autumn, fresh shellfish, conch, jellyfish, cuttlefish, etc., and mushrooms, shrimps, etc. are selected. Raw materials are available for all seasons. This time I used wild Arctic shrimp from the Arctic Ocean and the North Atlantic Ocean. Because it grows in the deep sea of 150 meters and grows slowly in cold sea water, the wild Arctic shrimp is not very big, but the taste is extremely delicious. The most difficult thing to do is from the cold and pure Arctic Ocean and the North Atlantic Ocean, without pollution. The meat is tight and the nutrition is more abundant. Especially the Arctic Shrimp with seeds in the spawning season is rich in nutrients and tastes excellent. In fact, the raw wild Arctic sweet shrimp is also a good material for Japanese sushi.
The white radish is rubbed into the mud, and the tempura juice or Japanese soy sauce is added to make the dip.
Wild Arctic Shrimp, except for the tail and tail, peel off the remaining shrimp shells
Wash the mushroom with a knives, wash the slices with eggplant, slice the carrots, and roll them in the dried tempura powder.
The tempura powder and ice water are adjusted into a batter at 1:1.5. The consistency of the paste can be continually flowing in a straight line when picked up with chopsticks.
Pour the appropriate amount of oil into the oil pan, and control the oil temperature at around 60%.
Remove the excess tempura powder from the prepared ingredients, then pour the batter into the pan and fry the golden
Remove the excess oil from the surface with oil-absorbing paper and put it on the plate.