Gourmet Chua Lam once said, “The thing that best represents Japanese cuisine is tempura.” It seems ordinary, but it is fried food wrapped in batter~ Although tempura is deep-fried, it has a special taste and is not oily or oily. Greasy, crispy on the outside, tender on the inside, and still maintain the original flavor of the ingredients, see the depth of kung fu!

The best Japanese tempura is not the name of a specific dish, but a general term for fried food. In Japanese dishes, the dishes fried in batter are collectively called tempura. For light meals and banquets, there are dishes that can be served. Japanese tempura has a very obvious feature, that is, there is no trace of oil on the white paper of the tempura, which shows that the choice of kitchenware is also very serious. !

The tempura that can be fried in everything must be crispy, and the taste must be fragrant and not greasy. The vision must have a sense of shape to arouse appetite, and the secret of Japanese housewives in making good tempura is a good "deep fryer"!

Mixing the batter In order to highlight the original flavor of the ingredients, the tempura is made into a thin paste when it is battered. This is also a major feature of tempura. One of the reasons why the deep fryer is so popular among Japanese housewives is its high appearance, and it can be used with gas, gas, and induction cookers. It is suitable for work enthusiasts who like convenience in rented rooms. First choice!

Beloved friends, hurry up and act!