SQUID TEMPURA

Tempura, also known as "tempura", "tian" means oil, "bran" means flour, and "luo" means outerwear. From the name, tempura is a flour coated food made with oil, which is a general term for fried food.
In Japanese cuisine, dishes fried in batter are referred to as tempura. There are dishes available for light meals and parties. The name Tempura comes from Portugal and has a history of about 350 years, "tian" means oil, "bran" means flour, and "luo" means outerwear. From the name, tempura is a flour coated food made with oil, which is a general term for fried food. The most important cooking method of tempura is the production of batter. Tempura with egg batter for the most, the mixed batter is called tempura clothes, the flour used to make the face coat, Japanese called Bo Li powder. It's flour with less gluten. This batter makes a thin, crisp tempura noodles. The best water for mixing batter in summer is ice water. It's one of the four major Japanese dishes.

In order to highlight the original taste of raw materials, tempura paste is generally made of very thin paste, Chinese food paste generally requires that the raw materials are all wrapped in paste, and tempura, especially tempura made of green leafy vegetables, can still see the wrapped raw materials, sometimes there is paste on one side of the leaves, and the other side is almost no paste, for the tempura made of fish or prawns, Although the ingredients are covered with paste, but only a very thin layer. This is one of the characteristics of Tempura. Paste is generally made of flour, eggs and water, of which flour is low gluten flour, and the gluten content is less than 10%, the proportion between them is 15% eggs, 35% flour, and 50% water.
Frying method
Tempura can be fried in a variety of ways. The most common is egg batter fried, in addition to spring rain fried, golden woman fried, Jin fried, rock edge fried, Bodo fried, etc. (mainly different paste or with some side dishes). There are three general criteria for making tempura: the paste should be thin, the oil should be clean, and the tempura should be crisp and fragrant.
Tempura can be fried with more oil, used to be sesame oil, cotton seed oil, soybean oil, peanut oil or salad oil, because sesame oil, cotton seed oil, soybean oil fragrance is stronger, will affect the flavor of raw materials, feel that oil can be combined with herbal koji to grease. Although the taste of salad oil is light, but the flavor is not enough, so many restaurants will use sesame and salad oil mixed together, the general ratio of sesame oil and salad oil is 20:80. The temperature of frying is the key to making tempura. Because the concentration of paste is relatively thin, the low oil temperature will depaste, and the high oil temperature will zoom the raw materials, so the oil temperature must be controlled at 175 ~ 180 degrees, and the temperature range must be adjusted according to the amount of raw materials. After each batch of raw materials, it is necessary to clean the broken paste that falls off in the pot, and then put the raw materials into the frying when the oil temperature reaches 175 ~ 180 ° C. Sometimes the shape of the raw materials is small, one by one is more difficult to fry, you can use a flat mold to put the raw materials and paste are fried in the oil, and take out into a round cake.