- green pepper : 6
- Potato starch (for sprinkling) : Appropriate amount
- Rice oil : Appropriate amount
- potato starch : 3 tbsp
- flour : 3 tbsp
- (A) Egg : 1 piece
- (A) Somi Shantung : 1/2 teaspoon to 1 teaspoon
- (A) Mayonnaise : 1 tablespoon
- (A) Garlic powder : 1 tsp
- Carbonated water : 70ml
- 氷 : 2～3個
Prepare for peppers
Cut off the calyx of the peppers, remove the seeds, and cut into round slices of about 1 cm. Put peppers in a plastic bag and sprinkle with potato starch.
Put (A) in a bowl and mix, then add carbonated water and mix further. Add ice, flour and potato starch and mix gently.
Put oil in a frying pan, heat and fry the battered peppers for about 1 minute.
・ Salad oil can be used as the oil.
・ Somi Shantung can be delicious even if you replace it with a waver or consomme.
・ Cold water can be used as a substitute for carbonated water, but by using carbonated water, the texture will be lighter.
・ Garlic powder is not required.
・ As for the amount of garlic powder, add 1/2 teaspoon if you like the light seasoning of the batter, and 1 teaspoon if you like the strong seasoning.
・ If the seasoning is light, it is recommended to add black pepper, salt, ketchup, and mayonnaise if you like.
・ The point that the batter does not fail is to first add eggs, cold carbonated water, and ice and mix them to scoop up the remaining bubbles. Do not mix too much after adding the flour. It's okay if a little lump remains.
・ As for the temperature of the oil when frying, the point is to put the chopsticks in it and fry it at a higher temperature after the bubbles have formed.
・ Recipes that save only peppers and seasonings.
・ Recommended for those who are not good at peppers.