#Japanese food #Vegetable dishes #Side dishes #Over 10,000 views

かき揚げ｜marronrecipeさんのレシピ書き起こし

お気に入りに追加

marronrecipe

Number of Subscribers: 6.5万人
Number of View: 3,356.9万回
Number of Videos: 449本

Ingredients

onion : 1/2 piece
むきえび : 100g
三つ葉 : 20g
薄力粉 : 1/2カップ（50g）
冷水 : 大さじ4
揚げ油 : 適量
レモン : 適量
塩 : 少々

Time required

20minutes

Procedure

1) Prepare the material 00:38
Slice the onions vertically, wash the trefoil, wipe off the moisture with a Peter towel, and cut into 3 cm lengths.
Rinse the peeled shrimp lightly, cut it into 2 to 3 equal parts, and wipe off the water with kitchen paper.
2) Match the materials 01:35
Mix the ingredients, sprinkle flour, sprinkle the flour over, add cold water and mix gently.
3) Fry 02:25
Heat the oil to 170-180 degrees, let the wooden wrasse pass through the oil, place one piece on the wooden wrasse, spread it lightly and flatten it, press it with chopsticks and slide it on the wooden wrasse and gently put it in the frying oil. put in.
Fry for about 2 minutes with occasional oiling.
When the surface has hardened, turn it upside down and fry for another 2 minutes with occasional oiling. Fry until both sides are golden brown.
Take it out to a vat and lean it against the edge to drain the oil.
4) 仕上げる 06:20
熱いうちに塩を振り、器に天紙を敷いて盛りつけ、レモンを添える。

Point

・ Amount for 2 people.
・ The biggest point of kakiage is to sprinkle flour first and then add water. Since the powder acts as an adhesive, it does not fall apart and is fried with a good texture.
・ If the water is lukewarm, it will become sticky and will not be fried with a good texture, so keep the water cold.
・ When the flour is sprinkled on the whole, the flour may remain on the bottom of the bowl. When cold water is added, it may be in a slightly powdery state. Be careful not to mix too much.
・ The guideline for 170-180 degrees is that when you put in dry chopsticks, fine bubbles will come out vigorously.
・ By letting the wooden spatula go through the oil, it becomes difficult for the seeds to stick to the wooden spatula, making it easier to put in.
・ When frying, if you add a lot at once, the temperature will drop and the texture will not be good. A guideline is about half the surface area of oil.
・ When pulling up from the oil, put the kakiage vertically and soak the end in the oil of the pan for a few seconds to improve the oil drainage.
・ If you eat it in tempura, you can add grated radish or grated ginger if you like.