All fried foods are called tempura in Japan, but don't think that tempura is fried, a perfect tempura is not easy to fry. Different ingredients and different parts of the ingredients, what kind of temperature needs to be used, how much flour and dough need to be glued to what extent, these are all elements of a tempura.
A perfect tempura is measured by looking at its three main elements, "seed", "clothing" and oil temperature. Japanese people are good at using seasonal ingredients, seasonal food is fresh and delicious, high nutritional value, and the choice of these ingredients is "seed".
The ingredients used to make tempura vary from season to season, and these ingredients are also "seeds". Tempura is mainly based on vegetables and fish and shrimp, in the spring you can taste silver fish, ayu, cherry blossom shrimp, clams, broad beans, asparagus, thorn buds, etc.; in the summer, it is big-eyed carp, shasseau, silver treasure, eggplant, pumpkin, etc.; in autumn, you may wish to try gobies, matsutake mushrooms, burdock, chestnuts, lilies, etc.; and in winter, don't miss oysters, white seeds, scallops, sweet potatoes, etc. In some tempura shops, some ingredients may not be launched during the peak period, but when the ingredients are just on the market, they have the intention of tasting them.
Clothing liquid is said to be popular with hanging paste. The Japanese tempura is thin and transparent, the dough should be thinned, hung on top of the ingredients, and there will be a distinction between golden curnula and silver women, golden samsara is used egg yolk, silver women are made of egg white. Chinese fried food is not exquisite, the noodles are thick, and the ingredients are wrapped in it. (Our favorite fried fish, wrapped in thick batter)
Making batter is not simply to flour and egg yolk mixing on the end, flour to choose low gluten flour, low gluten flour can reduce the production of gluten, dough coat in the frying can achieve a thin crisp taste, but also to use before refrigeration and sieving, with the process of sieving, can make the air evenly contact the flour, fried can be more crisp.
The main ingredients for making batter are flour, water, and eggs. The exquisite tempura is to use pure water after refrigeration, and the batter may or may not add eggs. The role of egg white is to increase the fluffiness, the role of egg yolk is to increase the crispness, there are also no eggs, so that the crispness of the coat is maintained for a longer time.
When it comes to making batter, you still can't be sloppy, in order to avoid the formation of gluten, you must use ice water and noodles, and you can't even use chopsticks to stir too much.
Finally, it was fried. Fried tempura is made of sesame oil, the Japanese gourmet Lushan people said: fried tempura to use sesame oil, which is what we call sesame oil, preferably aged sesame oil, so as to ensure the aroma of tempura. The oil temperature of fried tempura should be controlled at about 175 to 180 degrees, the oil temperature is too high The oil temperature is the best, tempura is wrapped in "clothing liquid", rapidly formed in hot oil, and then use the principle of water and oil insoluble to remove excess water from the ingredients, so that the tempura flavor is prominent, thin and crispy.
The most frequently fried thing in tempura is shrimp. If you have breadcrumbs on hand, you can fry a breadcrumb prawn, which is golden in color, crispy on the outside and soft on the inside, although it does not meet the fine standards of tempura, you can also pretend!
Bread sugar fried shrimp
Ingredients: prawns White pepper Salt Cooking wine Egg flour breadcrumbs
Step 2: Wash the prawns and remove the shrimp heads, split them in two with a knife from the belly of the shrimp, but do not cut them off, and draw out the shrimp line. Marinate prawns with white pepper, salt, and cooking wine;
Mix egg flour and water into batter;
Marinated prawns hang on top of the paste;
Roll up another layer of chaff;
After boiling the oil, fry the prawns wrapped in breadcrumbs in oil until the noodles are golden brown and drained;
Crispy and fresh breadcrumb prawns are ready! A plate of shrimp was quickly eaten!