Tempura is the Japanese method of cooking in hot fan, with use of the special test. After frying this dough turns into a light fluffy and crunchy cover. This universal method of preparation can be used practically with any products – vegetables, fish, seafood.
It is required to you
- 1 teaspoon of salt
- ¼ cups of corn starch
- 1 vitellus
- 1 cup of flour with the low content of gluten
- ½ glasses of ice water
- ½ glasses of chipped ice
- Vegetables
- fish
- seafood
- Vegetable oil
- Wok or deep fryer
- Sticks
Instruction
1. Shake up a vitellus in a bowl. Add to it flour, salt and starch. Pour water and put ice. By means of sticks quickly vent dough. Don't shake up it at all.
2. Place dough in the fridge until you are ready to use it.
3. Heat in a wok to temperature of 175 degrees Celsius vegetable oil. Sesame oil is traditionally used, the rapeoil well approaches, but it is possible to use also ordinary vegetable. Oils in a wok or in a deep fryer has to be not less than on 5-7 centimeters, depending on that how many and what size of products you plan to immerse at the same time there.
4. The most widespread ingredients for tempura - shrimps, mushrooms, bamboo sprouts, fish, a squid, a comb, carrots, a paprika, an eel and eggplants. Products are cut on small pieces, dipped into dough (conveniently to do it by means of the same sticks) and fried in hot fan by small parties. If you tempura fry rather big pieces, on one.
5. Immerse products in oil very carefully that it didn't scatter on you. Wait so far dough will become golden and get a skimmer. Put on a clean paper towel that it instantly absorbed excess fat.
6. Serve tempura with teriyaki sauce or a soy-bean sauce.