ความคิดเห็นที่ 7
อาเล้งสู้ๆ //thailand
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INGREDIENTS:
* 1 egg
* 1 cup ice water
* 1 cup all purpose flour
PREPARATION:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
Makes 4 servings
http://japanesefood.about.com/od/tempura/r/tempurabatter.htm
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Tips for Making Crispy Tempura
From Setsuko Yoshizuka,
Your Guide to Japanese Cuisine.
FREE Newsletter. Sign Up Now!
Cooking Tips for Tempura
Tip 1: Ice
Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil.
Tip 2: Batter (Tempura Batter Recipe)
Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.
Tip 3: Frying Order
If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.
Tip 4: Oil Temperature
To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree.
This is said to be the right temperature to fry tempura.
Try making Japanese tempura!
http://japanesefood.about.com/od/tempuraappetizer/qt/tempuratips.htm
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หรือเอามาทำไส้เกี๊ยว หรือไส้ปอเปี้ยะไหมคะ ชัวร์ดี อิอิ
( แต่คนอยู่นู่นคงเบื่อแย่? )
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23 ก.ย. 50 12:38:41
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