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Tempura ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

egg yolk : 1 piece
water : 550ml
Cake flour : 300g
shrimp : 9 tails
eggplant : Two
Macrophyll : 6 sheets
Lotus root (1 cm thick) : 6 sheets
pumpkin : 1/4 piece
Matcha salt : Appropriate amount

Time required

60minutes

Procedure

1) Prepare the ingredients 00:19
Slice the lotus root to a thickness of 5 mm and soak it in vinegar water to remove the lye.
Cut the eggplant into a suitable size, make a notch in the fan, remove the lye with salt water, and wipe off the water with kitchen paper.
Cut the pumpkin into thin slices with a thickness of 5 mm.
Peel the shrimp, leaving only one section from the tail, remove the back with a bamboo skewer or toothpick, and drop the tip of the tail. Make 3-4 cuts on the ventral side, place the belly down, and push from above to cut the muscles and straighten them.
Cut off the stems of the perilla.
2) Dust the ingredients 03:56
Arrange the prepared ingredients in a vat and sift the flour thinly to dust it.
3) Make tempura batter 04:27
Put egg yolk and cold water in a bowl, dissolve well, and sprinkle the cake flour evenly.
Mix egg water and cake flour to the extent that a little lump remains, just like tapping with chopsticks.
4) Fried 05:31
Put on the tempura batter and fry the perilla, pumpkin, lotus root, eggplant, and shrimp in that order.
5) Serve 07:49
Spread the top paper on the bowl, pour it to the height, and add matcha salt.

Point

・ If you get the hang of tempura, which is often thought to be difficult because of its simplicity, you can easily make it from a batter with eggs, wheat, and water.
・ As a preliminary preparation, cool the batter material and the bowl to be used in the refrigerator.
・ If you use a tea strainer to dust the flour, it will be sprinkled thinly and evenly.
・ Shrimp should be prepared properly to prevent it from shrinking or curling when heated.
・ If you wipe off excess water from the ingredients with kitchen paper, the oil will not splash.