How to make assorted tempura

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the method of making assorted tempura.

1. The ingredients can be selected according to your taste. But I suggest cooking shiitake mushrooms, which I think taste better than shrimps.

2.1212 Cut half of an eggplant into slices as shown in the picture, leaving the top intact.

3.2121The eggplant is spread out slightly at an angle, as shown in the picture. Chop other vegetables into desired shapes.

4. Remove the shrimp shells and leave the tails. Pierce the shrimp from the second section, lift it up, and remove the intestinal thread.

5.Cut off a little bit of the tail and scrape away the moisture inside.

6.1 On the other hand, make three diagonal cuts on the back.

7.2 Shrimp tend to over-contract during heating. The solution is to cut the tendons. Make three diagonal cuts on the shrimp's abdomen, as shown in the picture.

8. Use kitchen paper to absorb the moisture and set aside

9. Before putting into the oil pan, sift a layer of low-gluten flour, coat with batter and fry. The batter method is shown in the picture below.

10.Batter: 70g low-gluten flour, 20g corn starch/potato starch, 20g glutinous rice flour. 150ml of refrigerated soda water, one egg yolk, and 1/2 tablespoon of vodka. Also prepare an appropriate amount of ice cubes. To ensure the crispy tempura batter is freshly made and cannot be prepared in advance.

11.Sieve the flour.

12. Add 150ml of refrigerated soda water and an egg, stir with chopsticks. Do not over-stir. It doesn’t matter if there are some small lumps of flour on the surface.

13. Add 4 ice cubes to make the temperature as low as possible.

14. Raise the oil temperature to 80% hot: The test method is to use chopsticks to pick up a little batter and throw it into the pan. If the batter immediately hissss and floats on the oil surface, the temperature is high enough. Do not fry too much at one time to avoid lowering the oil temperature and causing the finished product to absorb too much oil and become greasy.

15. After frying each batch, carefully remove the oil residue to avoid the finished product from getting blackened. If there are meat and vegetarian dishes, try to fry the vegetarian dishes first and then the meat dishes.

16. Place the fried tempura on kitchen paper to absorb excess oil.

17. The dipping sauce made of mashed radish is slightly spicy and quite refreshing. Grate the white radish into a paste, add a tablespoon of cooking wine and a tablespoon of kelp soy sauce.

18. Actually, I prefer mushrooms to shrimps. . I think the dipping sauce made of grated radish is also better than the one made with lemon juice.

With the complete step-by-step method of assorted tempura, I believe you will be able to master it in no time. By then, you will definitely be very happy with your "performance".