Tempura flour does not taste good if it is stirred. Keep these points in mind to make delicious tempura!
★Thanks over 1 million views!【Why professional shrimp tempura? Is it straight?】This is a very clear and detailed introduction. Please take a look!
【Today's Ingredients and Recipes】
(tempura liquid)
200 g Maker's tempura flour *As accurate as possible
340 cc water *as accurately as possible!Cooking Tips
※If you wish to add an egg, reduce the amount of water by the egg.
(Ingredients)
1 pack maitake mushroom
Half a pack of shimeji mushrooms
6 shiitake mushrooms
1/8 of a pumpkin
1 eggplant
10 shiso leaves
1 pack shishito
【Cooking Tips】
(tempura liquid)
①You can use regular flour, but if you are making tempura at home, manufacturer's tempura flour is recommended.
*The same preparation method can be used with regular tempura flour.
②First, measure out the water and tempura flour as accurately as possible.
*If the water is increased or decreased by even 10 cc, the finished product will change.
③water in a bowl.
④Add tempura flour in about 3 batches.
⑤Once tempura flour is added, use a whipper to slowly submerge the flour into the water.
Dissolve the powder in water with a whipper.
⑥After adding tempura flour, let stand for about 10
⑦After 10 minutes, the powder ball that has not fully dissolved in water will float to the surface.
Dissolve them by tapping them gently so that they sink further.
(How to deep fry tempura)
①A little more oil is ideal.
*In this case, I put in about 5 cm from the bottom of the pot.
②The ideal oil temperature is 180°C.
*How to identify the temperature
１，
①Drop a few drops of tempura batter into the oil. When the tempura batter sinks to the middle of the oil
the tempura batter has reached the middle of the oil and is ready to fry, the temperature is approximately 180°C.
NOTE If the oil sinks to the bottom of the pan and comes up, the temperature is too low.
　　　If it crackles on the surface of the oil, as if popping, the temperature is too high.
②If you have a thermometer, by all means use it.
③The ideal temperature to maintain while frying is generally medium to medium-high heat.
If the heat is too high without the ingredients, the temperature will rise too high and can be dangerous. If there are no ingredients in the pan, lower the heat to low or turn the heat off.
２，When the food is added, lots of bubbles are produced.
These bubbles are moisture from the t
empura batter and the ingredients.
The best way to tell when it is time to fry is to pull up the ingredients when those bubbles have greatly diminished.
Please check the still image in the video (playback time around 11:41).
３，Drain off the oil well and arrange the deep-fried tempura on the deep-fat fryer.
※Never stack deep-fried ingredients on top of each other. The heat from the tempura will cause the batter to fluff up.
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