Mother of God
By VicentaLakin
a japanese-style way of cooking food, which is made with thin pasta, is the translation of the timpura from portuguese. because i've only chosen shrimp for today with a couple of pickles, it's just japanese shrimp. some of the successful assessments include the ability to stand up and not bend over, to have a softer taste, to be less greasy, etc. it's not a toothpick, it's a clever solution. three lines of action, straight-on-the-blank, hard-to-be-sweet, big shrimp
Recipe Recommendations
- shrimp 6 rats
- tempura flour 75 grams
- ice water
- ice appropriate amount
- Japanese soy sauce 15 grams
- Weilin 15 grams
- edible oil appropriate amount
Steps for Mother of God
1
Shrimp to skin, with only a shrimp tail, with a light cut on the back, and cut the shrimp wire
2
Turn the shrimp over, put it up in the abdomen, slash it with a knife and cut it off
3
Turn the shrimp over again, back up. Put your hand on the shrimp
4
So that the shrimp can get on the board like a picture
5
I'd like to add Zen Yuen Poo to the ice water
6
We can't mix it with chopsticks like we usually do
7
Put the ice in a bigger basin
8
Put the pasta bowl on the ice
9
Oil preheating to 175-180 degrees. A drop of paste with chopsticks into the oil, and if it's sunk, it floats, indicating that the oil is warm。
10
The other side hangs a thin piece of dry flour
11
After shaking off the extra flour, with chopsticks and shrimp tails
12
Stand straight
13
Getting out of chopsticks quickly, making the shrimp a straight line
14
The shrimp was held by a fork in the middle of the trip, while the other hand was covered with chopsticks, which were thrown to pieces。
15
Once blown up, you can have it on the kitchen paper, and the best time to enjoy it is within 30 seconds. There are no foods like white radish in the house, so we make easy sauces: just a mix of savories and sauce。