A layer of batter wrapped outside the tempura is called garment.
When the ingredients are wrapped in the tempura face clothes and put them in the oil pan, the face clothes will be quickly fixed.
The function of the shaped matte clothing is to prevent water vapor from escaping, and allow water vapor above the boiling point to continue steaming the ingredients in the tempura clothing to accelerate the maturity of the ingredients.
On the other hand, during the molding process of tempura's face clothes, a part of the grease will also be allowed to enter the face clothes, and more grease will be isolated from entering the ingredients.
This part of the oil in the dough clothes fry the ingredients to increase the aroma of the ingredients.
Therefore, the cooking method of tempura is actually the result of the combined effect of steaming and frying.
Unlike fried chicken and pork chops, tempura matte coats use relatively thin batter, which will form a protective layer after frying to prevent the ingredients from absorbing more oil.
Fried chicken and pork chops use bread crumbs or flour, which will absorb a lot of fat during the frying process.
Therefore, the well-made tempura should not taste oily when it tastes, but a thin layer of crispy skin.
Inside the face clothes is the essence of tempura, which is called the species of tempura.
The concept of species here is actually the same as sushi: the species of sushi are mainly composed of fish, shrimp, shellfish, crab processed products, and soaked vegetables, and the species can reach more than 50 types; while the number of species of tempura is much smaller, with only a dozen common species.
Because the selectivity of the seeds is poor, people cannot achieve the dazzling array of sushi when eating tempura.
In other words, it is precisely because of the few materials that tempura tests the chef's skills and the level of material selection.
To be honest, most of the tempura we eat in the country are the so-called simple version of tempura.
Especially the tempura platter and fried shrimp tempura that are common in Japanese restaurants in China should be attributed to fried eggplant boxes.
Tempura is divided into Kansai and Kanto in Japan. The two are slightly different in terms of preparation and ingredients, but they are consistent in the selection of species: prawn tempura, peony shrimp is the best; squid tempura, suitable for thick meat squid; rat-headed fish, also known as sandy squid, is commonly found in mudflats and beach areas, with low fat content and a faint fragrance.
In Japan, it is almost exclusively made fish for tempura, which is quite rare in the country.
There are many other ingredients that are not available in China, goby, which is the most popular fish species among tempura in Japan.
Although it is a white-body fish with a light taste, the goblins that have grown to 2-3 years have a faint sweet smell.
If you want to eat large gobies above 45 cm in Japan, you need to book at a premium tempura store.
Sea urchins, perhaps the most common ones in Japanese restaurants are small box sea urchins or sea urchins warship sushi, but a truly skilled chef can also make sea urchins into tempura.
Unlike imagination, the sea urchin tempura's face is crispy and fragrant, while the sea urchin inside is still delicious, sweet and tender, which is quite a test of the chef's skills.
Congee eel, also called a hole.
The cave is the most fertile native to Tokyo Bay.
The acupoints that are usually eaten in sushi houses are generally mainly made of Kasuyao and are treated with sweet and fresh sauce.
In the tempura shop, the hole is steamed and wrapped and fryed, which is crispy on the outside and tender on the inside, leaving a fragrance on the lips and teeth.
Because traditional tempura uses a large amount of seawater fish, the attention to fresh ingredients is not inferior to the sushi industry.
In the production of sushi, vinegar (vinegar-pickled blue and white fish), soy sauce (soy sauce pickled tuna naked) and other methods are used to preserve some easily distorted ingredients, and these ingredients are almost impossible to process in tempura restaurants: additional seasoning will make tempura lose the original flavor of the ingredients.
Therefore, in a reliable tempura store, the purchasing and processing of ingredients is controlled by the chef alone.
At the same time, in the old tempura store in Japan, two types of sesame oil are mainly used: ordinary sesame oil, and non-baked sesame oil, also known as Taibai oil.
Sesame oil has been much higher since ancient times than other edible oils, and oils are very easy to oxidize. If you have used for a while, you must pour it out and replace it with new oil.
Therefore, it is very expensive to fry tempura simply using sesame oil.
Tetsuya Saotou is the chef who serves Ye Yu and the others today. He is the recognized god of tempura in Japan.
The Sanhe is a mountain-residence, which is a century-old shop near Ginza. It only serves ten guests every day (he personally serves). Under normal circumstances, it is necessary to make an appointment at least half a year in advance (generally, it is easier to make an appointment for dine-in, but he does not take action personally).
Like most Edo traditions and food, the best location in a tempura restaurant is the bar because it is a place where you can get direct contact with the chef.
For foodies, being able to see how their food is prepared, how to cook, and even the skills of the chef are actually an indispensable part of the food experience.
This is especially true for tempura, because only tempura that has just been cooked is the most delicious.
It is Shanju that puts a small bamboo basket in front of diners, covered with oil-absorbing paper.
Tetsuya Saotome picked up the freshly fried tempura into the bamboo basket in front of you with long chopsticks. The golden tempura exuded the aroma and heat of ingredients that made people's index fingers tremble, mixed with the smell of fragrant sesame oil.
As soon as you enter your mouth, the crispy face dress will make a pleasant sound between your lips and tongue, and the delicious seafood ingredients wrapped in it will constantly stimulate your taste buds as you chew.
The reason why Saotome Tetsuya is called the God of Tempura is mainly because he can take care of 6-8 guests at the bar while orderly controlling the heat of each different ingredients in the pot: the time for fried peony shrimp tempura is 20-30 seconds, the hole is 35-45 seconds, the maizuma is 50-60 seconds, and the sea urchin only takes 10-15 seconds.
Each guest's dining progress was different, but the old man did not have a situation where the heat was too short or too long.
This is the terrible strength of the God of Tempura.
Before coming, Ye Yu felt that it was completely unnecessary to eat tempura. It wasn’t that fried food. Such a god and such a god were actually a gimmick.
But after really coming in and quietly tasted the craftsmanship of this master of Tempura, Ye Yu had to admit that the craftsmanship of the island country was terrible. No matter what he did, it was a very admirable thing to be able to do something to the extreme, and it was truly able to turn decay into magic.
Originally, I thought that spending thousands of yuan alone was a brain that was filled with water for eating fried food, but now Ye Yu had to admit that if there were such conditions, spending money like this could not be said to be a waste. It was still a bit reasonable.
When the ingredients are wrapped in the tempura face clothes and put them in the oil pan, the face clothes will be quickly fixed.
The function of the shaped matte clothing is to prevent water vapor from escaping, and allow water vapor above the boiling point to continue steaming the ingredients in the tempura clothing to accelerate the maturity of the ingredients.
On the other hand, during the molding process of tempura's face clothes, a part of the grease will also be allowed to enter the face clothes, and more grease will be isolated from entering the ingredients.
This part of the oil in the dough clothes fry the ingredients to increase the aroma of the ingredients.
Therefore, the cooking method of tempura is actually the result of the combined effect of steaming and frying.
Unlike fried chicken and pork chops, tempura matte coats use relatively thin batter, which will form a protective layer after frying to prevent the ingredients from absorbing more oil.
Fried chicken and pork chops use bread crumbs or flour, which will absorb a lot of fat during the frying process.
Therefore, the well-made tempura should not taste oily when it tastes, but a thin layer of crispy skin.
Inside the face clothes is the essence of tempura, which is called the species of tempura.
The concept of species here is actually the same as sushi: the species of sushi are mainly composed of fish, shrimp, shellfish, crab processed products, and soaked vegetables, and the species can reach more than 50 types; while the number of species of tempura is much smaller, with only a dozen common species.
Because the selectivity of the seeds is poor, people cannot achieve the dazzling array of sushi when eating tempura.
In other words, it is precisely because of the few materials that tempura tests the chef's skills and the level of material selection.
To be honest, most of the tempura we eat in the country are the so-called simple version of tempura.
Especially the tempura platter and fried shrimp tempura that are common in Japanese restaurants in China should be attributed to fried eggplant boxes.
Tempura is divided into Kansai and Kanto in Japan. The two are slightly different in terms of preparation and ingredients, but they are consistent in the selection of species: prawn tempura, peony shrimp is the best; squid tempura, suitable for thick meat squid; rat-headed fish, also known as sandy squid, is commonly found in mudflats and beach areas, with low fat content and a faint fragrance.
In Japan, it is almost exclusively made fish for tempura, which is quite rare in the country.
There are many other ingredients that are not available in China, goby, which is the most popular fish species among tempura in Japan.
Although it is a white-body fish with a light taste, the goblins that have grown to 2-3 years have a faint sweet smell.
If you want to eat large gobies above 45 cm in Japan, you need to book at a premium tempura store.
Sea urchins, perhaps the most common ones in Japanese restaurants are small box sea urchins or sea urchins warship sushi, but a truly skilled chef can also make sea urchins into tempura.
Unlike imagination, the sea urchin tempura's face is crispy and fragrant, while the sea urchin inside is still delicious, sweet and tender, which is quite a test of the chef's skills.
Congee eel, also called a hole.
The cave is the most fertile native to Tokyo Bay.
The acupoints that are usually eaten in sushi houses are generally mainly made of Kasuyao and are treated with sweet and fresh sauce.
In the tempura shop, the hole is steamed and wrapped and fryed, which is crispy on the outside and tender on the inside, leaving a fragrance on the lips and teeth.
Because traditional tempura uses a large amount of seawater fish, the attention to fresh ingredients is not inferior to the sushi industry.
In the production of sushi, vinegar (vinegar-pickled blue and white fish), soy sauce (soy sauce pickled tuna naked) and other methods are used to preserve some easily distorted ingredients, and these ingredients are almost impossible to process in tempura restaurants: additional seasoning will make tempura lose the original flavor of the ingredients.
Therefore, in a reliable tempura store, the purchasing and processing of ingredients is controlled by the chef alone.
At the same time, in the old tempura store in Japan, two types of sesame oil are mainly used: ordinary sesame oil, and non-baked sesame oil, also known as Taibai oil.
Sesame oil has been much higher since ancient times than other edible oils, and oils are very easy to oxidize. If you have used for a while, you must pour it out and replace it with new oil.
Therefore, it is very expensive to fry tempura simply using sesame oil.
Tetsuya Saotou is the chef who serves Ye Yu and the others today. He is the recognized god of tempura in Japan.
The Sanhe is a mountain-residence, which is a century-old shop near Ginza. It only serves ten guests every day (he personally serves). Under normal circumstances, it is necessary to make an appointment at least half a year in advance (generally, it is easier to make an appointment for dine-in, but he does not take action personally).
Like most Edo traditions and food, the best location in a tempura restaurant is the bar because it is a place where you can get direct contact with the chef.
For foodies, being able to see how their food is prepared, how to cook, and even the skills of the chef are actually an indispensable part of the food experience.
This is especially true for tempura, because only tempura that has just been cooked is the most delicious.
It is Shanju that puts a small bamboo basket in front of diners, covered with oil-absorbing paper.
Tetsuya Saotome picked up the freshly fried tempura into the bamboo basket in front of you with long chopsticks. The golden tempura exuded the aroma and heat of ingredients that made people's index fingers tremble, mixed with the smell of fragrant sesame oil.
As soon as you enter your mouth, the crispy face dress will make a pleasant sound between your lips and tongue, and the delicious seafood ingredients wrapped in it will constantly stimulate your taste buds as you chew.
The reason why Saotome Tetsuya is called the God of Tempura is mainly because he can take care of 6-8 guests at the bar while orderly controlling the heat of each different ingredients in the pot: the time for fried peony shrimp tempura is 20-30 seconds, the hole is 35-45 seconds, the maizuma is 50-60 seconds, and the sea urchin only takes 10-15 seconds.
Each guest's dining progress was different, but the old man did not have a situation where the heat was too short or too long.
This is the terrible strength of the God of Tempura.
Before coming, Ye Yu felt that it was completely unnecessary to eat tempura. It wasn’t that fried food. Such a god and such a god were actually a gimmick.
But after really coming in and quietly tasted the craftsmanship of this master of Tempura, Ye Yu had to admit that the craftsmanship of the island country was terrible. No matter what he did, it was a very admirable thing to be able to do something to the extreme, and it was truly able to turn decay into magic.
Originally, I thought that spending thousands of yuan alone was a brain that was filled with water for eating fried food, but now Ye Yu had to admit that if there were such conditions, spending money like this could not be said to be a waste. It was still a bit reasonable.
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