How to make fried tempura

You will definitely feel happy if there is hot, sweet and delicious meal waiting for you when you come home from get off work every day. Well, now I will teach you how to make fried tempura.

1. Wash and drain eggplant, perilla, zucchini, beans and melon flowers; wash and grind white radish into paste, mix with sauce, boil and let cool.

2. Remove the stems from the eggplants and cut into pieces using a comb knife; slice the zucchini and cut the beans into long sections.

3. Peel the shells and remove the intestines of the fresh shrimps. Make 2 to 3 slanted cuts on the belly of the shrimps. Press the back of the shrimps to stretch the body of the shrimps. This will allow you to fry the shrimps straight without bending.

4. Add egg white into cold water and beat it, then add low-gluten flour and stir gently, but it does not need to be stirred very evenly.

5. Mix until it has a flowing coating.

6. Heat the oil in a pan until it is 70% hot, and evenly coat the seasonal vegetables with the batter.

7. Fry until crispy, then remove from the pan and place on a paper towel to drain the oil.

8. When eating, mix the grated white radish into the tempura dipping sauce and enjoy together.

Look at the editor’s introduction today. In fact, the fried tempura you eat outside is not that difficult to make, and the steps are also very simple. We might as well make it healthier at home!