Tempura dough is a rapid Japanese frying that gives food a thin and crunchy mass that complete Use with all kinds of ingredients. So you no longer have an excuse for cooking new dishes at home, surprising everyone with vegetables or even with a fruit dessert … but in tempura!
| 🚻 4 Diners | 🕘 30m | 🍵 Media | 🤯 |
| Ingredients to make Japanese tempura: |
| 1 Egg unit 1 cup of wheat flour (140 grams) 1 pinch of salt ½ tablespoon of sugar 1 cup of cold water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Japanese tempura:
1. To make the mass of Japanese tempura the most important thing are the ingredients, so once you have all all you have to do is mix until you get a very loose dough, such as the consistency of frost melted with some lumps. If you want That the tempura is more crispy you can use water with gas. And remember that you can alter the amount of any of the ingredients to obtain the appropriate texture.
2. You already have the dough ready, but it is also important to cook the food correctly to get a perfect tempura. Then, immerse food completely in the dough, they must be well covered everywhere. You can make all kinds of food, vegetables in tempura, the famous prawns in Japanese tempura and even a tempura of fruits.
3. Then fry in a deep saucepan with enough oil. The oil must be very hot but not so hot that it burns. Add the food little by little and see those who look golden and crispy. Reserve on absorbent paper to remove excess oil. To check the oil temperature you can throw a few drops of mass and see that, instead of staying in the background, they rise to the surface and are quickly brown, about 15 seconds. If they brown a lot in less time, the oil is too hot.
4. The Japanese tempura is very easy to prepare and you can use it to do all kinds of dishes so cheer on to try it and tell us how I stay and what dishes you have created.
