Chrysanthemum tempura
If you can get your hands on some chrysanthemum flowers, this is a dish you should try. The key to making them delicious is to coat them in batter just before frying
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Heat the frying oil to about 170°C. Lightly coat the chrysanthemum flowers and leaves in flour, then dip them in the basic batter
2
Gently place the petals side up in the oil. Flip after about 30 seconds, then remove to a wire rack after another 30 seconds to 1 minute to drain
3
Fry the chrysanthemum leaves in the same way. Arrange on a paper-lined plate and you're done
Ingredients for 2 people
-
- edible chrysanthemum
- 3 pieces
-
- chrysanthemum leaves
- 3
-
- Used as flour flour
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
[PR]
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