Quick Recipe for Vegetable & Pork Tempura |
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Quick Recipe for
Vegetable & Pork Tempura
Ingrediant
Group A:
1 Cup of Flour
1 Cup of Cold Water
1 Teaspoon of Soy-Sauce
Group B:
2 Medium Size Potetos
1/2 Carrot
1/2 Onion
300g Sliced Pork
Proper Amount of Oil
Step 1: Mixing the Coating
Add all ingrediants for Group A into a bowl and mix them briefly so you still see some flour bubbles in the bowl .
One Point: Do not mix the coating too much. It makes Tempura oily and soft.
Step 2: Cutting Vegetables and Pork
Shred all ingredients for Group B.
One Point: You can choose how thick you shred, but thinner vegetables will be crisper and cooked faster.
Step 3: Mixing Group A &B
Add shred vegetables and pork into the bowl and mix them with the coating.
Step 4: Heating Oil
Add oil to a frying pan (about 0.5 inches depth) and heat up to 320 degree F.
One Point: You can check the oil temperature by putting a drop of the coating into the oil. If the drop floats immediately without reaching the bottom of the pan, it means the oil is ready.
Step 5: Deep-Frying Tempura
Drop one scoop of the mixed ingredients into the frying pan and wait until the bottom part turns brown.
One Point: When the bottom part starts turning brown, you can make a lot of holes in a tempura. It helps water inside the tempura to fly away and makes it crispy.
Step 6: Finishing
When the bottom part turns brown, just flip a tempura over and wait until whole tempura turns brown and crispy.
When it is ready, take it out from the pan and put on a paper-towel for a while to strain off the oil.
Now enjoy crispy tempura! You can salt a tempura or put it into tempura sauce as you need.
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