It was delicious.
It was delicious.
But I had a stomach ache. . .
Considering that the amount of oil was reduced by about 2L before and after meals, I was taking a ridiculous amount of oil. . . .
I felt like I could become an oil field.
I am sorry that the video is too long this time (;・∀・)
Spring tempura platter-cod sprout-
Peel off the uncomfortable hakama by hand.Slightly remove the cut on the side opposite to the tip.The brown leather part is hard, so make one notch on the shaft so that it can be easily taken with a kitchen knife.*The cod bud is too large. If it grows too much, the bitterness will become stronger along with the flavor, so I think it would be easier to eat a small 3-5 cm product.
(I think it was a little too small this time)
The frying time is about 1 minute at 170°C ~ Rape blossoms ~
Drop the discolored part of the cut on the side opposite to the tip, and stand-by for 30 seconds at about 170℃
Cut it in half lengthwise and make one incision in the stem part * Proof that freshness has declined if the tip of the tip has changed from bright green to brown * It has started to appear on the market in about 10 years since the breed was improved in Fukuoka Vegetables. In Fukuoka, it is sold under the name of bud, but in other prefectures it is also sold under the names of Takanashi and Shushu.
About 170 minutes at 170 ℃ ~ Asparagus ~
Remove the fibrous skin with a peeler from the half to the bottom. (If too much force is applied at this time, it will be too thick and the water inside will flow out, so gently peel the surface without applying much force.)
The fiber at the 1st root side is strong, so fold it with a hand about 2 cm from the bottom (the folded part is exquisite when fried with butter soy sauce or fried with bacon)
The frying time is about 180°C for about 1 minute ~White asparagus~
Fold down about 2 cm from the bottom of the first root by hand (similar to asparagus)
Since white asparagus has strong skin, peel it gently by applying a peeler from under the ears and stroking it.
Since the acupuncture is prone to discoloration strongly, prepare the vinegar water before starting cooking.The tip of the ears, the thin stalks on the sides, and the thick stalk at the center are divided into thick stalks. Vertically peel along the fibers that are cut into ~4 pieces (strip a little thicker with the inner circle as a guide, as with radish)
(This skin is also excellent if you use kinpira or miso soup)
Slice into appropriate thickness along the fiber. Friing time is about 170°C for 2 minutes ~ eggplant ~
Remove the gap and cut it in half vertically and put a decorative knife in it to make it a divergent eggplant. Quickly dry it with 1% salt water to remove the sardine (it is necessary to remove the sardine when originally frying or stir-fried food). No, but this time the video looks great.)
Ready to wipe off the water, fried time is about 2 minutes at 170 ℃ ~ oyster tempura ~
Put the oysters in a bowl and wash them with starch starch. Rinse the starch starch with water. The stripped oysters that we prepared this time absorb plenty of water, so leave it on a piece of paper to drain the water. About 1 minute (low temperature for frying seafood)
*Based on the failure of Shirako tempura-Tuna tempura-
For sashimi, cut it into thick pieces while cutting the fiber. Cut into thick pieces. The frying time is 180°C for 30 seconds to 1 minute.
↓ beco ↓
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