Tempura actually refers to two different things in Kanto and Kansai in Japan.
Tempura in Kanto is a Japanese dish made of fish, shellfish or vegetables wrapped in wheat flour and egg juice and fried. It is translated into tempura in Taiwan and Hong Kong.
The tempura in Kansai is a fried food prepared with fish paste (it is a food that can be bought home and processed, just like an ingredient). Kanto calls the tempura in Kansai Samoyan (Samoyan). And Taiwan calls it Samoyan whether sweet or spicy.
The tempura in Hong Kong all refers to the tempura in Kanto.
The hanging paste of the Kanto tempura is very thin. The hanging paste must completely wrap the food, but the color and shape of the food can be seen. A good tempura is crispy and delicious on the outside, and you can see the coat as thin as cicada wings wrapped in brightly colored lining. The lining is soft, smooth and sweet, and even people who are no longer used to Japanese food will not be able to stand its temptation.
Tempura yaozhu
By DwightGraham
Recipe Recommendations
- perilla appropriate amount
- low-gluten flour appropriate amount
- ice water appropriate amount
- shrimp appropriate amount
- cuttlefish appropriate amount
- carrot appropriate amount
- egg white appropriate amount
- lard appropriate amount
- salt appropriate amount
- pepper appropriate amount
Steps for Tempura yaozhu
1
Put the scallops, shrimp, and cuttlefish into the cooking machine and grind them into meat sauce. Remove and place them in a bowl.
2
Add lard.
3
Add shredded carrot.
4
Add 1 egg white and stir.
5
Stir until the muscles show.
6
Then add salt, firewood fish meal, and pepper powder and stir well (see something sticky around the mixing basin, it means you have stirred well).
7
Wash the perilla leaves and dry the surface with water.
8
Spread low-gluten flour paste on the back of the basil leaves (use cold water, not too much water, and the low-gluten flour liquid is thick).
9
Wrap the mixed meat paste with perilla leaves on the front.
10
After wrapping, place it in the tray for later use (wrap it all for later use, so as not to rush to wrap when the oil temperature is right).
11
Heat the oil to 150° C and add the wrapped perilla leaves.
12
Fry for 5 minutes (remember to turn off the heat when the oil temperature reaches 150° C to prevent the oil temperature from rising further).
13
After 5 minutes, turn on high heat and raise the oil temperature to 180° C to force out the oil and make the surface crispy.
14
Pick up the filter oil.
15
Set the plate (you can make your own Japanese dipping sauce, use Chai fish stock, Japanese soy sauce, and Miso to mix it into Japanese basic sauce).Tempura yaozhu Make Tips
Tempura (Samoyan, sweet but not spicy) in Kansai is generally used to make cooking food. There is only one type of pot. Before eating, you can sprinkle with some sea salt, or dip it in seasonings mixed with soy sauce, oil, stock, etc., and can be combined with other dishes to make lunch boxes, or you can also make breakfast with buckwheat noodles. Commonly used ingredients for Guandong tempura include shrimp, cuttlefish, mushrooms, sweet potatoes, pumpkin, burdock, dwarf melons, carrots, zucchini, various fish, etc. Traditionally, the ingredients not used to make Kanto tempura include rice and other grains, processed foods, while Japanese tofu and fruits are used as side dishes and eaten hot after frying.