Vegetable Tempura蔬菜天婦羅

Recipe courtesy of Martha Stewart’s Cooking School

 

This vegetable tempura recipe uses a frying technique with various vegetables.

Martha Stewart makes this vegetable tempura recipe in the "Frying" episode of "Martha Stewart's Cooking School."

 

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Yield: 6-8 servings

Course: EntreeSide Dish
Cuisine: 
Japanese

Ingredients

  • For frying:
  • Peanut or cold-pressed sunflower or safflower oil
  • For batter:
  • 1 large egg yolk
  • ¾ cup very cold sparkling water, plus more if necessary
  • 1 cup cake or pastry flour, plus more for dredging
  • For vegetables:
  • 1 medium sweet potato, sliced ¼-inch thick
  • 1 small Japanese eggplant, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • Broccoli, trimmed and separated into florets
  • Snow peas
  • Wild mushrooms, such as oyster or maitake, separated into bite-size pieces
  • Shishito or Padron peppers
  • For serving ideas:
  • Tempura Dipping Sauce, for serving
  • Granulated sugar, for serving
  •  

Directions

  1. Heat 2 inches oil in a wok or heavy pot over medium heat to 350 degrees.
  2. Mix yolk with water using fat wooden chopsticks.
  3. Add the flour all at once and mix just slightly. There should be large lumps of flour and a rim of flour dust around the bowl. Over mixing will result in a heavy batter coating. It is best to mix the batter in this amount, and repeat as necessary.
  4. Prepare ingredients, dry them, and dredge lightly in flour before dipping in batter.
  5. When oil is hot, dip the vegetables one at a time into batter to coat completely, and then allow excess to drain into bowl.
  6. Working in batches, about 6 pieces at a time, and using a spider, carefully submerge vegetables in oil. Cook, turning once, until light golden, puffed and cooked through, about 3 minutes for most vegetables. They should be tender when pierced with the tip of a paring knife.
  7. Transfer to a baking sheet fitted with a wire rack to drain.
  8. Serve with dipping sauce. To serve sweet potato tempura for dessert, sprinkle with sugar and serve immediately.

Tips/Techniques

This vegetable tempura recipe appears in the "Frying" episode of "Martha Stewart's Cooking School." Visit the episode guide to watch a preview and get a cooking tip.

蔬菜天婦羅

配方禮貌瑪莎·斯圖爾特的烹飪學校

 

這種蔬菜天婦羅配方採用各種蔬菜炒製技術。

瑪莎·斯圖爾特在做的油炸插曲這種蔬菜天婦羅配方瑪莎·斯圖爾特的烹飪學校

 

90分享到電子郵件

產量:6-8人份

課程: 主菜配菜
料理: 日本

成份

  • 煎炸:
  • 花生或冷榨葵花油或紅花油
  • 對於連擊:
  • 1個大蛋黃
  • ¾杯非常冷蘇打水,再加上如果有必要
  • 1杯蛋糕或糕點粉,再加上多為疏浚
  • 蔬菜:
  • 1個中等大小的紅薯,切片¼英寸厚
  • 1小日本茄子,切成薄片
  • 1個中等大小的西葫蘆,切成薄片
  • 1個中等大小的黃色南瓜,切成薄片
  • 西蘭花,修剪,分割成小花
  • 荷蘭豆
  • 野生蘑菇,如牡蠣或灰樹花,分離成一口大小的塊
  • Shishito或帕德龍辣椒
  • 為服務理念:
  • 天婦羅醬汁,為服務
  • 砂糖,為服務

路線

  1. 2英寸油鑊或重的鍋,中火加熱到350度。
  2. 使用脂肪木筷子混合蛋黃水。
  3. 加入麵粉一次全部拌勻只是略有下降。應該有麵粉的大腫塊和周圍的碗粉塵的邊緣。在混合會導致沉重的麵糊塗層。最好是混合麵糊在這個數額,並在必要時重複。
  4. 準備食材,擦乾,並浸在擊球之前,麵粉疏通掉以輕心。
  5. 當油熱,蘸蔬菜一次成麵糊大衣完全,然後讓多餘的排入碗中。
  6. 工作分批次,約6個的時間,並使用了蜘蛛,仔細淹沒蔬菜油。庫克,翻一次,直到淡金色,膨化和熟透,約3分鐘後,大部分的蔬菜。當用削皮刀的尖端劃破他們應該是溫柔。
  7. 轉移到配有引線的架子上排烤盤。
  8. 服務與蘸醬。為了更好地服務紅薯天婦羅甜點,撒上白糖即可食用。

提示/技巧

這種蔬菜天婦羅配方中出現的油炸插曲瑪莎·斯圖爾特的烹飪學校。” 參觀情節指南,觀看預覽,並得到烹飪技巧。

 

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