How to make delicious Tempura

Tempura originally refers to tempura in Japanese cuisine. It was first introduced from Japan. Its Chinese transliteration is tianbula. Chinese tianbula is generally used in oden and hot pot. It tastes very fresh and delicious. Nowadays, tianbula can be made into many delicious dishes, such as vanilla tianbula, banana tianbula, etc.

Vanilla Tempura

Ingredients: 1 portion of Tempura, 1 fresh rosemary, 1 fresh thyme, 4 slices of basil, a pinch of salt, some shichimi spice, 2 slices of chili, some butter. Step 1: Main ingredients (chop the herbs into fine pieces) Step 2: Warm the pan, add butter and Tempura and stir-fry (please cover the pot) to make Tempura cook faster Step 3: When Tempura is colored and expanded, add vanilla powder, black pepper, and a pinch of salt, mix well and turn off the heat Step 4: Serve on a plate, sprinkle with shichimi spice and serve ^^~

Ingredients: 50g banana, 10g powdered sugar, 10g cornstarch, 30g low-gluten flour, 40g sweet potato flour. Step 1: Mash the banana, add powdered sugar and mix well, then add cornstarch and low-gluten flour and mix well. Step 2: Add sweet potato flour and mix into a dough. Sprinkle some sweet potato flour on the workbench.

Ingredients: 1 white radish (about 1 pound), 1/2 pound long tempura, 1 chicken roll, 2 tablespoons dried shrimp, 1/2 pound fried tofu, 1/2 pound tempura slices, 10 cups of broth, a pinch of salt, and some tempura sauce

Method 1. Peel the white radish, cut into cubes and cook until done. Remove from heat and rinse with cold water for later use. 2. After the broth is boiled, add the dried shrimps and continue cooking for about 20 minutes. Add a little salt to taste. 3. Add radish to the broth and cook for 5 to 10 minutes (depending on personal preference). Take out and put all the ingredients into the soup and blanch them before eating. Dip them in sweet and sour sauce before eating.