00:00 - Start
00:10 - How to make tempura soup stock.
00:38 - How to cut vegetable.
02:53 - How to cut shrimp,
04:07 - How to make tempura powder.
04:32 - How to fry tempura
#tasty #japanesefood #recipe
Ingredients
shrimp
pumpkin
okra
eggplant
(Use your favorite vegetables.)
[Tentsuyu]
200 ml water
3g (1tsp) hon-dashi
50cc {60g} dark soy sauce
50cc {60g} sweetsake (mirin)
[Tempura powder]
200ml (200g) water
100ml (70g) cake flour
How to make
1. Cut the vegetables to the size you like.
2. Make a cut in the back of the shrimp with a kitchen knife and remove the back. Or
For shrimp, stick a bamboo skewer at the second node from the head side, remove the back and cut off the tip of the tail and the tip of the sword.
Wipe off the water from the remaining tail and peel off all the shells except the one section of the tail.
3. Make 3-4 cuts on the ventral side and press evenly with your fingers to straighten the shrimp.
[Tentsuyu] Put water, dashi stock, dark soy sauce, and mirin in a pot and boil once.
Sprinkle a thin layer of flour on both sides of the shrimp and vegetables.
[Batter] Put water and flour in a bowl and mix gently until the flour remains.
Hold the tail of the shrimp, put on the batter, and gently put it in oil heated to about 180 ° C.
Fry the vegetables in the same way.
When it's cooked, remove it from the oil and spread it on a vat to remove excess oil.
When the bubbles become smaller, the water inside will come out, so it will be a guide for frying.
Grated radish and add tempura
\ POINT /
Try to make the amount of frying oil as deep as possible.
The optimum temperature for frying oil is about 180 ° C, which is about 180 ° C after the batter that has been dropped sinks once.
After pulling up the shrimp, remove the remaining tenkasu immediately.
#Japanesefood#tasty#wasyoku#recipe
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Негізгі бет Фильм және анимация how to make tempura at home, 海老天ぷら 夏野菜 京都料理人
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