How can I do Tempur?

The Japanese deep frying method called Tempura It is not difficult to do if you keep in mind several tips. One of them is that Tempura should be a light, fresh batter than heavy, greasy, so only new, clean cooking oil should be used. Ice cold water is also necessary to prevent the dough from preventing too greasy. Bite pieces of seafood, tofu and vegetables are ideal foods that are fried in the style of Tempura cooking. Potatoes and slices of sweet potatoes can also be fried in this method, but must be arranged before frying. If you want to parboil sweet and regular potatoes, add the slices to the pot of boiling water for about five minutes. Shrimp, octopus, shells and shrimp are a good choice for deep frying. Tofu can be used instead of seafood, but should be strong enough to keep its shape while cooking.

Tempura dough should be brought as close as possible to the cooking time. About 1/2 to 1 cup (125 - 250 ml) dough per person is good aboutBeceny amounts that need to be kept in mind. Recipes for dough varies, but the basic way to make it is to beat the egg yolks before mixing them with flour and salt. The crushed ice with added water is then mixed into a mixture of flour to complete the dough. The dough should then be used immediately to lightly immerse each piece of food.

It is important not to use too much dough for food because the excess dough breaks during cooking. Pieces of food should be cooked in hot vegetable oil for a few minutes on each side until they are golden brown. The oil should be at least 2 or 3 inches (5.08 - 7.62 cm) deep in frying. Vegetables should always be cooked first in the production of tempura and the ideal frying temperature for vegetables is 340 degrees Fahrenheit (171.11 C). Seafood is the best at 350 degrees Fahrenheit (176.67 ° C).

Tempura is best served immediately after cooking food. Freshly fried food can be consumed with salt and lemon or sauceU or radish Daikon. Daikon radish is an Asian vegetable that is a little sweet tasting. Tysuyu is a Japanese tempo sauce that is made of soup and soy sauce.