Friends who have eaten Japanese food know that the tempura in Japanese food is particularly delicious, such as fried shrimp, fried fish, fried vegetables! In fact, you can also fry all kinds of fruits.
No, there are strawberries at home, so I tried them with strawberries, and I didn't expect them to be delicious.
Below, I will share my own practice with everyone, like friends to try it!
Fees:
Strawberries, flour, starch, ice water.
method:
To make tempura flour, you need to use low gluten flour. Pour the low gluten flour into a large bowl and stir well with a pinch of cornstarch.
Remove the strawberry stalks and rinse them with water.
Put the washed strawberries in a circle on kitchen paper and suck off excess water from the surface of the strawberries.
Then put it in the dry starch and roll it around to shake off the excess dry powder.
Add an appropriate amount of ice water to the flour and stir well with an egg beater to form a thin tempura coat that drips down. (Be careful when stirring the batter, don't over-stir.) Over-stirring, the batter will be ribbed, the adjusted slurry should not be left for too long, and it is easy to be reinforced if it is left too long. )
Pour oil into the pot, heat the oil until the chopsticks are put in to create dense bubbles, dip the chopsticks into the tempura clothes, and drip it into the oil pot, so that the batter can float up immediately.
Wrap the fried "crisp coat" with a colander.
Roll the dried strawberries, put them in a powder and wrap them in a layer of powder, and then put them in a pre-fried crispy coat.
Shake the colander and wrap the brittle coat on the surface of the strawberry, and when the surface of the strawberry is full of crispy clothes, you can come out of the pot.
A strawberry tempura is ready, fried strawberries are crispy and juicy on the outside, like friends hurry up and try it!