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This is a video that carefully explains the tips and how to make kakiage crispy. This time it's kakiage, but I think you can learn the basic things that are common to all fried foods.
If you can fry it well, you can keep it crispy for about 2 days. The tempura is also made with a golden ratio, so you can use it when you make other tempura.
The video uses 5 types of ingredients, but I think you should have at least 3 types. I think it's more delicious if you add some shrimp.
The best frying temperature is 170 ℃ for vegetables only and 175 ℃ for fish and shellfish.
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#Kakiage #Fried food #One dish Masa-chan