食谱英语作业

by Yuyu

Tempura Recipe

Main Ingredients:

• For the Tempura Batter:
  • 1 cup all-purpose flour
  • 1 cup cold water (or sparkling water for extra crispiness)
  • 1 large egg (optional)
• For the Tempura Filling:
  • Assorted vegetables (e.g., sweet potatoes, bell peppers, zucchini, and broccoli)
  • Seafood (e.g., shrimp, fish fillets, or squid)
• For Frying:
  • Vegetable oil (for deep frying)

Instructions:

1. Prepare the Ingredients:
   • Wash and cut the vegetables into bite-sized pieces.
   • If using seafood, peel and devein shrimp, and cut fish into strips.
2. Make the Batter:
   • In a bowl, lightly beat the egg (if using).
   • Add the cold water to the bowl and mix gently.
   • Gradually add the flour and stir just until combined. The batter should be lumpy; do not overmix.
3. Heat the Oil:
   • In a deep pot or pan, heat about 2 inches of vegetable oil to 340°F (170°C). Use a thermometer for accuracy.
4. Fry the Tempura:
   • Dip the vegetables or seafood into the batter, allowing excess batter to drip off.
   • Carefully place them into the hot oil, frying in small batches to avoid overcrowding.
   • Fry until golden brown and crispy, about 2-4 minutes depending on the size.
5. Drain and Serve:
   • Remove the cooked tempura from the oil and let it drain on paper towels.
   • Serve immediately with dipping sauce (such as tentsuyu).

Dos:

• Do use cold water for the batter to ensure it stays light and crispy.
• Do dip and fry in small batches to maintain the oil temperature.
• Do serve immediately for the best texture.

Don'ts:

• Don’t overmix the batter; lumps are okay for a light texture.
• Don’t overcrowd the frying pan, as this lowers the oil temperature and makes tempura soggy.
• Don’t allow the tempura to sit too long before serving, as it will lose its crispiness.

Enjoy your homemade tempura!