Pumpkin flower tempura
Pumpkin flower tempura is crisp, sticky and sweet in taste.
Step 1 . Ingredients: Pumpkin flowers.
Step 2 . Ingredients: low gluten flour and eggs.
Step 3 . 1. Add 500ml of drinking water into the rice basin; 2. Separate egg yolk and egg white; 3. First mix the egg white with drinking water and stir it evenly; 4. Egg yolk stand by.
Step 4 . Egg white is easier to stir in water, so first add egg white in water and stir it into egg white liquid.
Step 5 . After the egg white liquid is stirred evenly, add the egg yolk and continue to stir until the egg liquid is in a beaten state.
Step 6 . Put an appropriate amount of egg liquid into the bowl, and leave part of the egg liquid for standby; Prepare flour coat: appropriate amount of low gluten flour and egg liquid, in which the ratio of low gluten flour to egg liquid is 1:1.
Step 7 . Pour egg liquid into the bowl first, and then add low gluten flour in batches. Stir evenly without particles.
Step 8 . 1: 1. The flour coat made of low gluten flour and egg liquid has a high concentration, which is not conducive to showing the natural color and shape of pumpkin flowers. Therefore, it is necessary to continue to add an appropriate amount of egg liquid on this basis to make it a thin flour coat, as shown in the figure.
Step 9 . Pumpkin flowers remove flower stalks, receptacle and stamens.
Step 10 . Clean pumpkin flowers.
Step 11 . Put pumpkin flowers into low gluten flour and gently wrap them. Pat off the excess powder.
Step 12 . Put pumpkin flowers lightly wrapped in flour into the flour coat; Before frying in the pot, drain out the excess pasta.
Step 13 . Heat the pan with wide oil, turn it over constantly during frying, and don't fry it.
Step 14 . Finished product drawing.
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