Squid Fried Mist
[3] If you fry at a high temperature from the beginning, the moisture will splatter, so fry at a low temperature first and then raise the temperature at the end. This will make them crispy.
[5] When frying parsley, make sure to wipe off any moisture from the parsley before frying. If moisture remains, the oil will splatter and it will be dangerous.
[5] When frying parsley, make sure to wipe off any moisture from the parsley before frying. If moisture remains, the oil will splatter and it will be 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
Ingredientsfor 2 people
-
- Squid (cleaned) 165g
- 1 drink
-
- Peeled shrimp (small)
- 18 pcs
-
- Tempura flour
- 120g
-
- water
- 200cc
-
-
Ardoino
Extra Virgin Olive - 1 tsp
-
Ardoino
-
- Strong powder
- Appropriate amount
-
- parsley
- Two
-
- salt
- A little
-
- Pick it
- A little
-
- Salad oil
- 515ml
-
- kabosu citrus For decorating with
- 1/4
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
