MTL - Kitchen Xiuzhen-Chapter 53 [53] Tempura!

In the spare time of steamed buns, Luo Xiu started making cakes and some side dishes of tempura!

The making of the cake is relatively simple, as long as you mix the proportions of variegated egg, shellac, and animal milk, and then bake it, you can serve directly.

For many people, cakes with complicated steps look extremely easy in Luo Xiu's hands.

Cake, which is the most basic cooking skill of any pastry chef.

Although Luo Xiu is a Chinese chef, he was also good at western food, French cuisine, and Japanese food in previous lives, but his cooking skills reached a certain level, and any cuisine has something in common.

Delicious, that's enough!

Wow!

The creamy white batter was poured into a cake stand.

Push into a special original oven, warm the flames in the hearth furnace below, and start baking slowly.

This hearth oven can adjust the size of the flame. Only continuous heating is needed to make the cake slowly.

This cake is the final dessert.

At the beginning, Luo Xiu chose a famous Japanese snack, tempura.

This is one of Japan's four major dishes, and it is a deep-fried food with a long history.

Unlike Chinese fried, his fried noodles are relatively thin, with only a shallow layer.

This is a kind of food that uses flour, eggs, water, and pulp to wrap fresh fish and shrimp and seasonal vegetables in a low-temperature oil pan.

When you eat it, you can enjoy the fresh and delicious taste by dipped in the special soy sauce and radish puree.

It's great for appetizers.

Because tempura uses low-temperature sesame oil, it will not look very greasy at all, but will be extremely refreshing.

As for why it is such a strange name, it comes from the Portuguese Tempura, which means "faster".

In the 15th century, the Portuguese used to get hunger-filled food at a faster speed, so they used this type of fried cuisine. However, the Portuguese did not carry forward this skill. It was because Portuguese missionaries entered the 16th century. After Japan, it became popular in Japan.

After all, this dish is very short-lived, and it's perfect for Japanese people on the job.

It doesn't take a minute from the pan to the pan to eat directly.

It is because of the fast, so the third noodle of Luo Xiu chose this fast food.

Although the production is fast, it is such a short time that tests the skill of a chef very much.

Huh!

Luo Xi had already stirred the "tempura robe" at this time. The tempura robe was just the batter.

Tempura, also known as "tempura", "tian" means oil, "gluten" means flour, and "lo" means outerwear ... the three complement each other.

Deep-fried cannot escape the wrapping of starch. You need to soak the starch in the ingredients to fry it in the pan ... but the tempura's starch is quite thin and almost thicker than water.

This method of blending is to highlight the true flavor of the ingredients ... In Chinese cuisine, when you paste, it is generally required to wrap all the ingredients in the paste. This is the biggest difference.

The thinner the veil, the more crispy and refreshing the tempura's final shape will be, retaining the original flavor of the ingredients.

Therefore, the difficulty of making tempura lies in this mess.

If the batter is too thin, the hanging batter will not hold the ingredients. Finally, the fried tempura will not only taste unpalatable, but the shape will also be unsightly. If the batter is slightly thicker, it will look like the starch in Chinese food Like the wrapped ingredients, the outer layer of tempura is all a layer of batter, and the taste will be very poor, and the taste will be all flour.

However, Luo Xiu is obviously a good master at blending batter.

The pot of colorful eggs and flour in front of him, and the batter mixed with ice water, the "tempura robe" is absolutely perfect!

Stir in ice water to make the tempura thin and crispy.

Wow!

Luo Xiu dipped his cleaned fingers and his fingers drooped.

The batter does not move and does not drip from the fingers, which means that the batter is hanging on the hands ... So the most intuitive way to make the batter is to look at the batter. If the flour on the fingers drips but does not slip, it means that the viscosity is the best ... ... battery ingredients are definitely the best at this time!

Everyone was attracted by Luo Xiu's strange behavior.

How good, Luo Treasurer did this strange action again?

But no one has asked inquiries. The unknown dishes make them unable to answer questions.

Wow!

As time went by, Luo Xiu shook his hand suddenly, and all the batter was in the container.

Then he suddenly picked up the fruit bar on his hand, took out a kitchen knife, and quickly cut it.

This extreme knives instantly startled Nie Ji on the side.

But before Nie Ji had time to exclaim, Luo Xiu had picked up a transparent piece of ground fruit, and quickly put it in the batter for fishing.

The thin dipping pulp hangs on the ground fruit slices, but is as thin as cicada wings, transparent as if you can see the flesh of the ground fruit slices.

boom!

At the same time, the flame of the hearth furnace in front of Soul's self-cultivation was opened at the same time, and it was constantly burning there, and the original calm oil in the pot was boiling sharply at this time.

The best fried oil for tempura is sesame oil.

However, this kind of sesame oil is different from the sesame oil that was roasted more deeply in the past.

This is an unbaked, direct-pressed Taibai sesame oil, or a low-temperature roasted Taibai sesame oil, also known as Taibai oil and Taibai oil.

Both have the unique aroma of sesame oil, but they are not particularly rich and cover the original flavor of the ingredients.

Among them, Taibai sesame oil is lighter in color, softer in taste and lighter in texture; and Taixiang sesame oil is slightly darker in color, more mellow in taste, and more sticky in texture, both of which have their own advantages.

The former tempura is white, while the latter is golden, so it is also called silver tempura and golden tempura.

The Bismuth oil used by Luo Xiu is obviously more pure than the two oils.

Relying on the excellent spicy spices and vegetable oils of the gourmet continent, this bisque ... is the fresh oil extracted directly from the fruits of bisque wood.

Huh!

Just as everyone was puzzled by Luo Xiu's actions, he slammed his hands into the frying pan in front of him.

Hey!

Bismuth oil continued to boil at a low temperature, and then quickly wrapped the ground fruit slices. The white flour became white at a rate that was hard to discern by the naked eye, and then a bright luster appeared in the oil.

It took almost ten seconds before the fried whole-body white ground fruit pieces were directly picked up by Luo Xiu.

Without a trace of grease dripping, it is the perfect masterpiece!

"This ... why is there no oil dripping?"

Wang Xiu, who has been following Luo Xiu, opened his eyes unbelievably suddenly: "And, hasn't the ground fruit been fried yet?"

He stared hard at the fruit pieces on Luo Xiu's chopsticks. It was so flawless. The whole body was as white as a cotton wavy ... At a glance, he wanted to taste it.

This is undoubtedly the best in tempura.

Click!

Luo Xiu picked up the chopsticks at this time, but clipped the ground fruit slices. The crunchy and tender ground fruit ... a little bit of heat came out: "It's ripe!"

"This is ... the first point I made--"

"Tempura!"

Huh!

Luo Xiu fried a few more slices and pushed them in front of Wang Yan!

The aroma instantly fills the entire Jiuzhong Building!