我家廚房 Christina's Kitchen

Vegetable Tempura
繁體中文

Ingredients

Shiitake mushroom (remove stem/carve "*" pattern on surface)	2	medium
Eggplant (cut into 5cm/2" segments/carve chess pattern on surface)	2	segment
Broccoli (cut into small florets)	4	floret
String bean (cut into 5cm/2" segment)	8	segment
Carrot (sliced/use a mold to cut into flower shape)	6	piece
Red bell pepper (cut into 5cm/2" squares)	2	piece
Shiso leaf	2	leaf
Oil for frying		some
cake flour		little
Tempura batter	1/2	portion
Bonito dipping sauce	1/2	cup
Grated daikon/ginger	2	Tbs

Note: Other common vegetables for tempura are yam, green bell pepper, okra, cauliflower, lotus root, king oyster mushroom, zucchini, pumpkin, taro...etc..

Instructions

1.	Prepare the Tempura Batter.
2.	Wipe the vegetables dry with paper towels.
3.	Drop the vegetables in the batter and make sure that each piece is coated with batter (coat the bottom of shiitake mushroom only). Sprinkle little sifted cake flour on the shiso leaves before dropping them in the batter.
4.	Heat the oil. Stick a chopstick to the bottom of the pot. If there is a steady stream of bubbles arising when the chopstick touches the bottom, the oil is ready - approx. 350F°(175°C). Deep fry the vegetables in the oil until done, approx. 1-2 minutes. For larger pieces, deep-fry over lower temperature and longer time. Deep fry the shiso leaves for 15 seconds only. Fry few vegetables at a time and leave enough space among the vegetables. Transfer the fried vegetables on a wire rack to drain out excessive oil. Also remove any crumps left in the oil so the oil won't turn dark.
5.	Line a piece of parchment paper on a plate and arrange the fried vegetables around the plate. Serve immediately. Mix Bonito Sauce and Grated Daikon/Ginger and serve the mixture as tempura dipping sauce.

蔬菜天婦羅
ENGLISH

材料

新鮮香菇 (去蒂/表面刻米字紋)	2	朵(中)
茄子 (切5cm/2"小段/表面刻格子紋)	2	小段
青花菜 (切成小朵)	4	朵
四季豆 (切5cm/2"小段)	8	小段
胡蘿蔔 (切厚片/用花模印出花型)	6	片
紅椒 (切5cm/2"方片)	2	片
紫蘇葉	2	葉
炸油		適量
低筋麵粉		少許
天婦羅麵糊	1/2	份
柴魚沾醬	2-1/2	杯
蘿蔔薑泥	2	大匙

註：其它經常使用的蔬菜還有番薯，青椒，秋葵，白花菜，蓮藕，雞腿菇，義大利瓜，南瓜，芋頭…等。

做法

1.	準備天婦羅麵糊。
2.	各種蔬菜用紙巾擦乾。
3.	將切好的蔬菜放進天婦羅麵粉糊內，每份都要裹到麵糊(香菇只要裹下半部)。紫蘇葉要先撒上些許篩過的低筋麵粉再裹麵糊。
4.	油燒熱到筷子接觸到底部立即有小泡泡冒出，約350F°(175°C)。放進蔬菜炸熟，大約1到2分鐘。如果切得比較大塊，則降低溫度，延長炸的時間。紫蘇葉只要炸15秒。一次不要炸太多﹐菜與菜之間要有空間。撈出炸好的蔬菜放在瀝油架濾去過多的油，并同時撈出炸油裡的殘留的麵衣以免油變黑。
5.	盤子鋪上烘培紙，將炸好的蔬菜擺盤，趁熱食用。將柴魚沾醬和蘿蔔薑泥混合均勻即為天婦羅沾醬。