Shrimp tempura (xian xia tian fu luo )

Shrimp tempura

Introduction:

"Japan's tempura" refers to the general term of fried food, which has a history of hundreds of years. In ancient times, Japan's fried tempura only used deep fried seafood, fruits and vegetables as accessories. In about 200 years of modern times, due to the continuous improvement of cooking technology and the widespread use of oil and starch, fried tempura was regarded as a formal and independent dish. There are many kinds of fried food in Japan, which can be roughly divided into four categories, such as seafood tempura, vegetable and fruit tempura, potato tempura, fungus tempura. However, no matter what kind of tempura is made, the principle is that the raw materials should be repaired neatly and the size should be the same, and then the curing, mixing, hanging and frying should be started. For example, in a previous diary, I introduced the "tempura of assorted vegetables". During the production, fresh and hard vegetables should be cut into strips or slices and treated evenly and neatly before they can be fried. As has been introduced before, tempura made of mixed vegetables will not be repeated here. Today's model uses the shrimp from seafood as a separate raw material to make tempura. Therefore, let's demonstrate the production of fried shrimp

Production steps:

Step 1: main raw materials.

Step 2: mix flour and starch, add 2G baking powder.

Step 3: add 2G salt and mix well.

Step 4: pour water into the mixed flour to make a batter, which should be thickened properly.

Step 5: add another 15 grams of olive oil.

Step 6: mix the batter well with bamboo board and set aside.

Step 7: add 1 gram of saltyard flavor to the shrimp.

Step 8: add white pepper and yellow rice wine into the shrimp, then grasp them with your hands and marinate them for 10 minutes.

Step 9:

Step 10: rinse the shrimps with clean water after marinating for 10 minutes. Use a knife to cut the belly of the shrimps several times, but don't cut them off. Just cut off the inner ribs of the shrimps, so that they are not easy to curl and deform in the process of frying, and then remove the shrimp thread for standby.

Step 11: add cooking oil to the frying spoon and preheat it with medium and low heat to make it heated evenly.

Step 12: dip a little batter with your fingers and drop it into the oil pan. The batter will float quickly when it drops into the oil, proving that the temperature of the oil has met the requirements.

Step 13: then, hold the shrimp tail with your fingers, dip in the batter, and put it into the oil pan to fry the shrimp. The shrimp should be cooked one by one.

Step 14: keep the temperature of oil at 5-60% heat.

Step 15: the standard of fried shrimp should be white, crisp and transparent. If the oil temperature is too high, turn down the fire or leave the fire for a few seconds. In short, control the oil temperature well. Put the fried prawns into the tray with oil absorption paper to remove the excess oil

Step 16: put a piece of paper on the plate, stack the fried shrimp on the plate, add a small plate of Japanese light soy sauce, and drop a few drops of lemon juice, then you can serve.

Step 17: characteristics of fresh shrimp tempura: white skin, bright color, crispy skin, fresh and tender shrimp meat, dipped in juice, crisp flavor.

Materials required:

Prawn with tail: 100g

Flour: 50g

Corn starch: 30g

Baking powder: 2G

Water: moderate

Cooking oil: 15g

Salt: 3 G

White pepper: a little

Sake or yellow rice wine: 5g

Japanese light soy sauce: 25g

Lemon juice: a little

Note: 1, the batter to prepare the appropriate thickness, with the fingers dipped in the paste, feel sticky as well. 2. When cutting the muscle of shrimp, the standard is to cut the inner muscle of the section. The depth of the knife should be 2mm. Then the back of the knife should be used to smash the shrimp once again to make the meat loose, easy to ripen and not easy to deform. 3. In fried shrimp, to wrap the paste evenly, one by one into the pot, must not grasp or fry too much, shrimp in the oil pot or squeeze not stick to the best. 4. The color of fried shrimp is the most important, and the finished product should be white and transparent. Therefore, the paste and oil temperature should be well controlled. This fried food is simple, but the link is very important.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xian Xia Tian Fu Luo