To know how eggplants are done in Tempura, you need to take a look at this easy recipe that we propose this time in recipesgratis because it is simpler than it seems and it will take less time than you imagine. These are rich eggplants battered in tempura, which is a slightly thick liquid dough of Asian origin that is used to batter many foods. Time is not very heavy or oily, so that this tempura of vegetables is perfect and you can prepare it both for eating and for dinner. Keep reading!
| 🚻 2 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make eggplants in tempura: |
| 1 eggplant 25 tablespoons of rice flour or wheat 75 tablespoons of fine corn flour or maicena 1 teaspoon chemical yeast type Royal 100 milliliters of water with gas/carbonated gas (vichy) very cold (of the fridge ) 1 egg yolk (optional) 1 pinch of salet perejil fresh soft frying oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make eggplants in tempura:
1. Wash the eggplant and cut it into slices of approximately 0.5 – 1 cm wide.
Trick: So you can eat the eggplants in tempura of a bite that is how it is traditionally done with this type of frying.
2. sprinkle the slices of eggplant everywhere with a little salt and leave them draining on a plate or on a strainer for half an hour to release internal juices.
Trick: Thus the eggplants in tempura will not know bitter.
3. Meanwhile, prepare the homemade tempura for vegetables. To do this, place rice or wheat flour and corn or cornstarch in a bowl along with yeast.
Trick: You can also use 100 g of tempura flour that is already prepared especially for this preparation instead of mixing the two types like I have done.
4. Add the water with gas little by little stirring continuously with some rods until you get a thick dough. Using gasified water you will get cracking eggplants but at the same time light because they will absorb less oil when frying. , which is how it is traditionally done in Asian cuisine but is not essential.
Trick: Instead of water with gas you can also use cold beer and thus get eggplants in beer tempura.
5. Save the homemade tempura in an inverted Maria Bath while you put a pan with plenty of oil to heat over medium-high heat. That is, take a large bowl or bowl and fill it with water with ice cubes. Then place the bowl on top and reserve it in the fridge. The trick to fry the eggplants and we have a well crispy and uniform booof is that the tempura dough for vegetables has to be very cold to contrast with very hot oil for fry.
6. When the oil is very hot, immerse the slices of eggplant with the help of a fork or cooking tweezers in the homemade tempura, drain them a little and immediately later, put them in the pan. You will see how the dough that surrounds the eggplant swells a little.
7. Fry the eggplants battered in tempura on both sides until they are well golden and reserve them on a plate with absorbent paper to remove the excess oil from the fried eggplants. Enter a few slices every time so that the oil temperature does not get much suddenly and maintained.
Trick: Tempura is a dough that should not be allowed to stand and that must be used to fry and consume at the moment, not from one day to another because it loses its properties.
8. Serve the newly made eggplants in tempura and place a few fresh parsley leaves above. This dish combines very well both sweet and something salty, as with a splash of cane honey or with a soy sauce for example. Don stop trying these eggplants battered with flour and beer to make them differently another day.
