Tempura is a typical dish of Japanese cuisine and it is a rapid and crispy frying, whose main ingredients are usually seafood or vegetables. The tempura is characterized by its preparation and the cooking process, that is, the ingredients that we are going to cook must be cut into snacks – pieces of an adequate size to take them directly to the mouth with some sticks. The cooking consists of frying foods battered in oil not too hot until they are slightly brown, in no case should the oil boil or should burn the ingredients. The recipe that I share in recipes is a tempura of vegetables that is spectacular, accompanied with An Asian dressing of soybeans, garlic and ginger. For this recipe you can use any vegetables that you like the most without any exception, since it is delicious, with a fine and crispy batter. I have added some poppy seeds to the batter to add an extra crunchy touch, but the tempura is equally exquisite if you decide to skip this ingredient. This vegetable recipe in tempura is an excellent option to serve as an entree that will undoubtedly leave your mouths open to your diners.
| 🚻 2 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make vegetable tempura: |
| 150 grams of wheat flour 250 milliliters of water very cold from cauliflower and broccoli aceite for fry sauce for vegetable tempura :: ¼ cup of vegetable broth 3 tablespoons of soy sauce 1 tablespoon rice vinegar soup 1 teaspoon of brown sugar 1 piece of ginger chopped fresh (small) 2 machacados garlic cloves |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegetable tempura:
1. Cut the vegetables into medium pieces: you can cut the carrot and zucchini in canes and the pepper in strips. If you use frozen vegetables, decongeen them previously and drain them well.
2. To know how to make vegetable tempura, in addition to cutting the vegetables, the first thing is to sift the wheat flour to break the lumps of particles and obtain a much more thin and spongy booked. In addition, make sure the water is very cold.
3. Prepare the tempura mixing in a bowl the flour, salt and poppy seeds.
4. Gradually add the water very cold and see with some rods continuously to integrate all the ingredients of the tempura.
5. Remove until there is a homogeneous, thick and lump mixture. This last point is very important for tempura vegetables to be crispy, with some fluffiness and, above all, soft.
6. Heat the oil in a pan or saucepan until reaching approximately 160 ° C.
7. Take the pieces of vegetables and subt them in the dough of the batter in such a way that they are well covered.
8. Fry several pieces of vegetables in tempura in oil at the same time without touching until the batter is slightly golden. Once all vegetables are fried, place them on paper paper to absorb excess oil.
9. As an option, you can serve the vegetable tempura recipe with a delicious Asian sauce. You just need to mix the vegetable broth, soy sauce, vinegar, sugar, crushed garlic and ginger, cook all ingredients for 5 minutes and let cool before serving. That easy! And to discover more vegan recipes, stop by my blog target = _blank rel = nofollow class = outboundvegSpiration.
