1、tempura

Ingredients: half a loofah, three potatoes, one mushroom, one eggplant, one egg, a small amount of water, tempura powder, and salt.

practice:

①Wash the vegetables, and then change the knife. Mushrooms are torn into small strips.

②Add an egg and a small amount of water to the tempura powder, and stir into a thin paste. It doesn't matter if there is no tempura powder, it can be prepared with low-gluten flour. I added a little less salt to the batter, and it can also be dipped in sauce after frying.

③ Put the vegetables in a thin paste, fry in a hot oil pan, pay attention to medium heat to prevent the vegetables from being fried. 

2、Shrimp Tempura

Ingredients: 6 fresh shrimps, 100 grams of tempura powder, 80 ml of cold water, 1 g of salt.

practice:

① Add water to the tempura powder according to the instructions, 100g powder + 80ml water. After seasoning with salt, let it stand for 15 minutes to allow the batter to rise slowly for a while. Remove the heads, glands, shells and tails of fresh shrimp.

②If you want the shrimp to be straight as shown in the picture, you only need to make a few cuts on the shrimp body, and it will be straight. Use a brush to hang a thin layer of flour on the shrimp, and it is easy to hang the paste.

③Grab the tail of the shrimp and wrap it in a layer of batter in the batter bowl. Pour oil into a small pot, the oil temperature is preferably 170-180 degrees, put in the battered shrimp, fry in the pot for 30 seconds and then remove.

3、Wild Arctic Shrimp Tempura

Ingredients: wild arctic shrimp, shiitake mushrooms, eggplant carrots, perilla leaves and white radish, tempura powder tempura sauce or Japanese soy sauce.

practice:

①Grate white radish into puree, add tempura juice or Japanese soy sauce to make dipping sauce; peel off the shells of wild arctic shrimp except the head and tail;

②Wash the shiitake mushrooms, wash and slice the eggplant, slice the carrots, and roll them in the dry tempura powder;

③Mix tempura flour and ice water at a ratio of 1:1.5 to make a batter. The consistency of the batter should flow in a continuous straight line when picked up with chopsticks; pour an appropriate amount of oil into the oil pan, and control the oil temperature at about 60%;

④Remove the excess tempura powder from the prepared ingredients, then dip in the adjusted batter and deep-fry until golden; 8. Take it out and use oil-absorbing paper to absorb the excess oil on the surface, then place on a plate, and serve with dipping sauce That's it.