Tempura （天ぷら或天麸罗tenpura，[tempɯɾa]） is a Japanese dish usually consisting of beaten and fried seafood or vegetables. The name "tempura" originated from the Latin word "quatuor anni tempora" and refers to the "ash day", during which people do not eat meat.
Tempura batter is made from ice water. You can also use baking soda to keep the batter light. Soft wheat flour can also be added with eggs, baking soda or baking powder, starch, oil or spices. In general, mix the tempura batter with chopsticks for a few seconds, then leave a clump in the mixture, and add the paste to a low temperature. When cooked, it will form a unique fluffy and tempura structure. Batters are usually kept cold by adding ice or placing the bowl in a larger bowl filled with ice. Over-mixing of the batter will result in activation of the wheat gluten, which will result in the flour mixture becoming soft and doughy when fried.
There are special tempura powders in supermarkets around the world. This is usually light flour and occasionally contains baking powder. Tempura usually does not use bread (panko) in the coating. Generally, fried foods coated with breadcrumbs are considered to be furan fried foods such as fried pork chops or shrimp.
Frying
Deep-fried tempura, cut vegetables or seafood into thin slices or strips, dipped in batter, and then fried in hot oil for a while. The most common is cooking with vegetable oil or canola oil. Tempura is traditionally cooked with sesame oil. Many specialty stores still use sesame oil or tea seed oil, and it is believed that some of these compounds help produce a light, crispy batter. The batter pieces are removed from each batch of tempura, so they do not burn and leave a bad taste in the oil. For this purpose, a small spoon was used.
Tentsuyu is the most common seasoning in tempura.
Cooked tempura can be eaten with dipping sauce, or marinated without salt, or used to assemble other dishes. Tempura is usually eaten with chopped white radish and eaten hot immediately after frying. In Japan, this food is usually found in the form of shrimp, perilla leaves or fritters in bowl of soba noodles or udon noodle soup. The most common seasoning is Tentsuyu seasoning (about 3 servings of broth, 1 part mirin and 1 part shōyu). In addition, tempura can be sprinkled with Shanghai salt before consumption. It is also possible to use a mixture of green tea powder and salt or grapefruit and salt.
Tempura can also be combined with other foods. When served with soba noodles, it is called tempura soba noodles, tempura can also be used as a rice bowl, tempura shrimp and vegetables in a bowl (rice) and udon noodle soup (tempura) Add rice to the winter noodles.
Tempura Powder
Tempura Shrimp
Tempura Flour
| Specification: | |
| 1.Commodity name : | Tempura Powder |
| 2.Main Ingredient : | Wheat Powder |
| 3.Payment terms | L/C, T/T, Western Union, D/P |
| 4.Storage method: | Keep in cold dry place, avoid sunlight |
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