Squid Fried Mist
[3] If you fry at too high a temperature from the beginning, the water will crackle, so fry at a low temperature first and then raise the temperature at the end. This will make the food crispy.
[5] When frying parsley, be sure to wipe off the water from the parsley before frying. If there is any water left, the oil will splash, which is dangerous.
[5] When frying parsley, be sure to wipe off the water from the parsley before frying. If there is any water left, the oil will splash, which is dangerous.
How to make it
1
Clean the squid and cut into 1cm slices. Cut the squid legs into thirds lengthwise
2
Dissolve the tempura flour in water as directed on the package, then mix in the olive oil
3
Coat the squid and peeled shrimp in bread flour and fry in salad oil at 180°C for 2.5 minutes
4
Place [3] on a tray lined with paper towels and season with a little salt and pepper
5
Quickly fry the parsley
6
Place the squid and peeled shrimp on a plate, garnish with deep-fried parsley, and garnish with kabosu
Ingredients for 2 people
-
- 165g spear squid (cleaned)
- 1 drink
-
- small peeled shrimp
- 18 pcs
-
- Tempura flour
- 120g
-
- water
- 200cc
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Strong powder
- Appropriate amount
-
- parsley
- Two
-
- salt
- A little
-
- Pick it
- A little
-
- Salad oil
- 515ml
-
- Kabosu for decoration
- 1/4
[PR]
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