Regarding the fried powder of tempura, one is to mix it yourself, and the other is to buy ready-made tempura special powder. Ready-made tempura powder, you can look at the ingredients list, some ingredients in the table have added eggs, can be omitted when done, directly according to the instructions to add water. But in order to be more crisp, I still played a whole egg. The pure egg yolk is called jinluolu, and the taste is relatively crisp; the pure egg white is called merlot, and the taste is more fluffy. Many well-known tempura shops are mainly made up of sesame oil. The mellow taste of sesame oil will not only be overwhelming, but also add unique flavor. Network reference ratio, sesame oil: salad oil = 1:4, oil temperature 160-190 degrees is the reference value. In order to reduce the flour gluten, the water in the living surface can be added to the ice to reduce the rate of lacing. What I have given below is the proportion of the materials I use.
Carrots, potatoes, onions, burdock, yam and other shreds, cut into small pieces, mushrooms are recommended to slice, if you want to look good, cut cross flowers, but the whole is not easy to blow through, and relatively oily. Eggplant can also be cut into small fans, Baidu knows.
Pour low-powder and cornstarch into a bowl, mix with ice water with ice cubes, add a sprinkled egg, and mix it twice. It doesn't matter if there is a well-mixed noodles. (Do not stir well)
Take a large bowl, put each shredded vegetable into a bowl, then sprinkle a little dry powder (low-gluten flour + cornstarch), stir it a little, use a spoon to make a little batter on top, stir again, and make sure the vegetables are roughly Can stick together, can be clamped with chopsticks, not too loose, but don't get too much flour, as shown in the picture.
Hot oil, oil temperature detection method, using a chopstick to drop a drop of batter into it, can quickly float up from the bottom of the pot, it means that the temperature has reached, but if the rapid zoom becomes black, it is a big fire, and it can be maintained. Chop the vegetables with chopsticks and put them in the pot. Don't loosen the chopsticks. Hold them and let them settle. It will take about two or three seconds. Then use chopsticks to gather the scattered vegetables to the main body, so that they can keep as much as possible. If you like crispy taste, you can use a spoon to pour a little batter on the vegetable balls.
This is very easy to focus, after the shaping, turn over the face, fish out as soon as possible, put it on the net. Every time you finish the bombing, be sure to remove the remaining oil residue from the oil pan.
1. If you want to be more fluffy, you can add a little baking powder, it is not recommended, after all, is an additive. 2. The ingredients are Japanese soy sauce + radish puree, radish puree and squeezing water. If there is no Japanese-style soy sauce at home, use the ordinary soy sauce at home. (Compared with the pursuit of perfection, the dried squid, soy sauce, and seaweed juice are the main sauces of tempura. You can pick the raw materials before the frying, and also use it to fry the oyster sauce and become the tempura juice. In addition to the basic seasoning method, each restaurant also has its own formula. Huale Restaurant likes to use soft spring water, plus Kunmu, Muyuhua and kelp. It is purely sweet, if it is added, if it is added Radish mud and ginger mud, sweet and spicy, tastes a new level. - Baidu) 3. The third step, the small picture may not be clear, I will upload a big picture below, you can find it if you need. It’s the tip of the tip, the place where everyone’s work is uploaded.