Tempura diverse materials. Here, lotus root, and broccoli.
* Materials: (2 persons), Lotus Root, about 10 cm 1 / 4 broccoli west a little flour
* Fried tempura flour:
- 1 / 2 chicken eggs
- 5 tablespoons flour west
- 70 ml of soda water (carbonated water, no spices)
- A few cloves and salt Lemo
Preparation:
1) Cu bath shot shells, cut into thin round slices about 1 mm. Lotus root soak in watermixed with a little vinegar into the black lotus roots.
2) Broccoli separate small river mouths to feed.
3) Check the tan eggs, flour and soda in the west stirring. Enter the refrigerator 30minutes before
* Method:
1) Start a pot on the stove, for cooking oil in submerged media materials.
2) Cu bath, wash broccoli, to drain. West to bowl the flour, dry powder for suspensionis a thin layer of adhesive. Du excess powder to fall down
*** This class of wheat flour to make the material easier to stick with fried flour mixture.
3) Dip the vegetable mixture into a bowl in the preparation of fried tempura (3), has laid the stone always keep the mixture cold. Take the ingredients for the powder to flowdown to the bottom, only a thin layer.
4) heat oil, fry one side for gold watches, gold is considered to deal with the remainingfried. Medium heat for frying. Before eating, sprinkle a little salt. Add lemon juice if youlike.
Round dumpling commonly called dango, and Sango Kushi means skewered sweetcake. Kushi Dango is coated with a sweet soy-based sauce called Mitarashi.
Material:
1 1 / 3 cup joshinko (rice flour)
3 / 4 cup hot water
* For the sauce Mitarashi:
2 / 3 cups water
1 / 2 cup sugar
2 1 / 2 tablespoons soy sauce
1 1 / 2 tbsp katakuriko starch or cornstarch, mixed with 1 1 / 2 tablespoons water
* Bamboo skewers
Preparation:
Enter the rice flour in a bowl
Gradually pour hot water over the rice flour.
Mix using a spatula until combined.
Knead dough by hand until smooth.
For the dough into small pieces and roll into small balls.
Place the dumplings in a steamer and steam heated them on high heat for about 10 minutes.
Cool the dumplings and put the cake on skewers. (* 3 or 4 cakes to skewer)
Mitarashi To make sauce, mix water, sugar, and soy sauce in a saucepan.
Bring to a boil over medium heat.
Pour mixture katakuriko starch in the sauce, stirring well.
Bring to a boil again and stop the heat.
Dumplings skewered grill until slightly grill-marked.
Mitarashi Brush sauce over dumplings.
Material:
100 gr mochiko / mochi flour or glutinous rice flour
180 ml water
50 g sugar
red beans finely (about about 4 tablespoons)
potato starch / corn starch taste
ways:
- join glutinous rice flour and water in a heat resistant bowl and stir well.
- mix the sugar. stir well. Cover bowl with plastic, microwaveselama 2 minutes (hottemperature). Remove, stir well and use a wooden spoon. Microwave again for 30seconds. Mix well.
- cool to be in shape.
- Cover the cutting board with plastic. sprinkle with potato starch / cornstarch on top ofcutting board (hand also yes).
- pour the batter on top. Cut 4 (use a plastic knife.) red beans wrapped in dough.sprinkle with potato starch and cornstarch on the mochi.
