Tempura is a common dish food culture of Japan from Japan. In may, the people of Japan enjoy no Yasai tempura, which is use a type of Tempura vegetables, just because we have the ingredients, which feels fresh and juicy. Today, we use the carrot, onion, green asparagus and potatoes to cook the Tempura.
Vegetables
Egg
Wheat flour
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Ingredients (for 4 servings)
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(Mass of Tempura)
1/2 beaten eggs
200 ml cold water
150 g flour
(Vegetables)
1 carrot
4 bars of green asparagus
2 potatoes
1/2 onion (100 g)
the oil from the Fryer approximately 5 cm
a little flour
1 lemon
a little salt
The preparation of the
Peel the carrots, the tip of it, sliced thin sliced and then cut into sections that are over again each piece is 5 cm. approx. 5 mm thick, then cut on the stalks 5 mm width the result carrots the stems with a length of 5 cm in thickness and width is 5 mm.
Thin only the lower end of the green asparagus Peel, cut each piece into a round 5 cm.
Peel the potatoes, remove to and then slices cut Tunasnya, such as 8 mm. thick immediately plunged into the water.
Peel the onion, the root tip, thinly sliced, then cut pieces flat after the grain into slices 5 mm thick, made.
Cut the lemon, used as a condiment, into 8 thick slices.
Then, create the batter. Take a glass, put the egg and cold water, then mix to evenly. Then the flour and mix again.
Use a little flour to create a vegetable in a Kallas. Put a tablespoon of wheat flour in paper, then grease evenly, the vegetables with flour with your hands. Drain the potatoes before overlapping with flour.
Heat the oil until it reaches 160 degrees Celsius. Spray a little dough in oil. Even if but if so the float again emerged to the surface, which means that the oil has reached 160 degrees Celsius.
First, fry the Kentangnya. Easy coat with much dough and then FRY for 3 to 4 minutes. Asparagus fried in the same way.
If the vegetables already fully back and forth movements and almost no foam on the surface of the oil, drain the vegetable oil and lift vegetables from the pan.
Grease the dough with onions, stacking on a large spoon and put it in the oil temperature 160 degrees Celsius. Immediately press the middle part of the onion with the chopsticks.
After the pasta, hot and hard, because already then again coming in the form. Effervescence-foam on the surface of the oil and the onion Bombainya floats on the surface, drain the oil and remove the onions from the pan. Fry the carrots the same way.
Place the new Tempura in a pan fried, topped with lemon and salt, and enjoy!
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