Vegetable tempura
Mix the batter lightly in cold water and stop it until there is a slight amount of powder lump residue left, and the finish will be light and crispy.
How to make it
1
Drain vegetables easily and wipe off any water.
2
Sieve the flour, add the eggs and cold water all at once and mix lightly.
3
Thinly flour the vegetables, coat them with batter and fry at 170°C.
4
Put the tempura ingredients in a pot, and when it boils, add the shaved knots.
5
Place the freshly fried food in a bowl and serve with warm tempura soup to complete.
material
-
- Eggplant
- 1 bottle
-
- Sweet potatoes
- 1/2
-
- Lotus root
- 100g
-
- Maitake
- 1 pack
-
- flour
- 100g
-
- egg
- 1 piece
-
- water
- 150cc
-
- Fried oil
- Appropriate amount
-
- I'm
- 100cc
-
- soy sauce
- 2 tbsp
-
- Mirin
- 2 tbsp
-
- Bonito shavings
- One bit
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