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Culinary rubric `the Whole point`: tempura – the First channel

Culinary category “All salt”: tempura

Worldwide tempura is considered a Japanese dish. And only the people of one country, Portugal, just know that it is not. Five centuries ago the Portuguese missionaries first Europeans settled in Japan. The islanders took over from them not only recipes, but also the Portuguese word “obrigado” – “thank you”, which in Japanese style sounds like “arigato”.

Worldwide tempura is considered a Japanese dish. And only the people of one country, Portugal, just know that it is not. Five centuries ago the Portuguese missionaries first Europeans settled in Japan. The islanders took over from them not only recipes, but also the Portuguese word “obrigado” – “thank you”, which in Japanese style sounds like “arigato”.

To prepare the batter for the tempura will need half a Cup of corn starch and flour, half a teaspoon of baking powder, 200 grams soda, 2 tablespoons of olive oil, a quarter teaspoon of salt and flake red pepper to taste. And will also need vegetable oil for frying and vegetables.

Before you prepare the batter for the tempura, cook the sauce with which it will be served. To do this, take cilantro, coarsely to tear it up, put in a blender glass. This also need to send the zest of two limes. To the juice of a lemon or lime squeezed is better, it is possible to pre-ride on the Board. Squeeze the juice with a special juicer olive wood. Now add half a teaspoon of cardamom, one tablespoon of sugar and sweet paprika flakes.

Now all that you need to grind using a blender until smooth. And you add 4 tablespoons of olive oil. The sauce is ready. Its bittersweet taste is very suitable for tempura. You can fry any vegetables. Ideally, of course, to take vegetables of different colors, because then it will look beautiful. For example, multi-colored peppers, sweet potatoes, two carrots and broccoli.

Vegetables prepared, now the batter. To do this, take wheat flour, starch pour, leave a little for breading vegetables. Now add half a teaspoon of baking powder, a pinch of salt, water, carbonated water, and all this stir to a state of liquid sour cream. To make the batter turned out more bright, you can add a pinch of sweet paprika.

Now you can go to fry vegetables. The readiness of the heating oil can be checked by dropping the batter in the pan. If it immediately rises to the surface, then the oil is hot enough. First, the vegetables must be dipped into the starch, lightly roll them, shake off excess and lower them in the batter. And now with the other hand to get out of the batter, the vegetables and put them in the pan.

Better not to put very many vegetables, because then the oil you have a very fast cool down and get crisp. Hard vegetables such as carrots and potatoes need to fry for 2 minutes, and all the rest can be safely fry for one minute. Ready to put the tempura on a plate covered with paper towel to absorb the extra oil. Vegetables have pogorelich. Are hot dipping sauce.

The world knows many examples when one and the same recipe, in this case, tempura, is used unchanged for five centuries and is considered a national dish in such different countries as Japan and Portugal. And what is interesting is that the quality of the tempura from such a multiple repetition does not hurt. And that’s the whole point.

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