Tempura fried vegetables, many people may have had the experience, such as green peppers, onions, eggplant, green beans ...... these vegetables have a smooth skin, not simply hang sizing, click the pan, dip in batter wrapped in the outer clothing immediately stripped seventh five-lobed, or is the bombing of gooey, losing shape of vegetables, eat a little crispy no sense! Just remember to water the vegetables easier, use dry flour absorb moisture, then dip fried flour, you can make the surface coat tightly wrap vegetables, perfectly fried tempura.
Appliances:
Dry flour
Practice:
- The green pepper (also to be had eggplant, onions, mushrooms, green beans, pumpkin slices, fried Guapian ...... etc.) cut a good backup.
- Take some dry flour (medium, low, high gluten can) poured on plate; another and then take some dry flour in a bowl, add a little water Whisk to make a pasty.
- First stained with dry flour pepper on both sides.
- Good dry flour will stick peppers then wrapped wet batter into the pan.
- Fry until the batter into a golden color, can be picked up and drain.