感謝170万再生超え！【プロの海老天ぷらは何故？真っ直ぐなのか？】とても分かりやすく丁寧に紹介しています。是非ご覧ください！How to make shrimp tempura！

感謝170万再生超え！【プロの海老天ぷらは何故？真っ直ぐなのか？】とても分かりやすく丁寧に紹介しています。是非ご覧ください！How to make shrimp tempura！

The difference between amateur tempura and professional tempura
The difference between amateur tempura and professional tempura
The difference between amateur tempura and professional tempura
why?
Is the shrimp made by the professional straight?
Professionals have the skills.
Professionals have the skills.
We teach professional skills.
Tempura made by amateurs does not look delicious.
Professionals do their own things.
Professionals do their own things.
Hello everyone.

Show the shrimp how it does not bend even if heat is added.
Show the shrimp how it does not bend even if heat is added.
Buy shelled prawns at the supermarket.
Buy shelled prawns at the supermarket.
There are various shrimps.

Choose and purchase shelled prawns.
Choose and purchase shelled prawns.
The shell of the shrimp is easily turned when peeled off from the foot part.
The shell of the shrimp is easily turned when peeled off from the foot part.
The shell of the shrimp is easily turned when peeled off from the foot part.

Leave the shell of the part of the tail.
Leave the shell of the part of the tail.
Leave the shell of the part of the tail.

Fold the tip of the tail.
Fold the tip of the tail.
Fold the tip of the tail.
The tip of the tail contains a lot of water, so when fried, the oil bounces and is dangerous.
The tip of the tail contains a lot of water, so when fried, the oil bounces and is dangerous.
The tip of the tail contains a lot of water, so when fried, the oil bounces and is dangerous.
We’re all done here.
We’re all done here.

Next, shape the tail.
It is safe because oil does not bounce when adjusted.
Next, shape the tail.
It is safe because oil does not bounce when adjusted.
Next, shape the tail.
It is safe because oil does not bounce when adjusted.

Cut the tip of the tail.
Cut the tip of the tail.

If you cut it like this, it will become a V-shape and the shape will be better.
If you cut it like this, it will become a V-shape and the shape will be better.
Because the cut part contains a lot of moisture, it causes oil bounce.
Because the cut part contains a lot of moisture, it causes oil bounce.
Because the cut part contains a lot of moisture, it causes oil bounce.
By pushing it out with a kitchen knife like this, you can put out the moisture inside.
By pushing it out with a kitchen knife like this, you can put out the moisture inside.
It is colored red when fried. It is fried very beautifully.
It is colored red when fried. It is fried very beautifully.
It is colored red when fried. It is fried very beautifully.
Take the intestines on the back of the shrimp.
Cut the shrimp’s back a little.
Cut the shrimp’s back a little.
Spread the back of the shrimp and remove the intestines.
Spread the back of the shrimp and remove the intestines.
Because sand and the thing that the shrimp ate remain in the intestine, it removes it.
Because sand and the thing that the shrimp ate remain in the intestine, it removes it.
Because sand and the thing that the shrimp ate remain in the intestine, it removes it.

This is the intestine.
This is the intestine.

Like a video, if you can take everything OK

Wash the prawns with water.
Then wipe off the water.
Wash the prawns with water.
Then wipe off the water.
Wash the prawns with water.
Then wipe off the water.
Tempura is very dangerous because the oil bounces when there is moisture. Wipe off well.
Tempura is very dangerous because the oil bounces when there is moisture. Wipe off well.
Tempura is very dangerous because the oil bounces when there is moisture. Wipe off well.

It is very beautiful.

Cut the prawns into pieces.
Cut the prawns into pieces.
The part where the foot was on has muscles, so it is a little up.
The part where the foot was on has muscles, so it is a little up.
Between the slightly raised areas, make a little cut.
Between the slightly raised areas, make a little cut.
Between the slightly raised areas, make a little cut.
Between the slightly raised areas, make a little cut.
It is about 2mm deep. ※ If you cut too deeply, it will break.
It is about 2mm deep. ※ If you cut too deeply, it will break.
It is about 2mm deep. ※ If you cut too deeply, it will break.
It is about 2mm deep. ※ If you cut too deeply, it will break.
Next, because you push it from your back, you can not cut deeply!
Next, because you push it from your back, you can not cut deeply!
Next, because you push it from your back, you can not cut deeply!
It’s a very important part. Please check carefully.
It’s a very important part. Please check carefully.
It’s a very important part. Please check carefully.
It’s a very important part. Please check carefully.
Four cuts.
Depth 2mm
Four cuts.
Depth 2mm
Four cuts.
Depth 2mm

Cut in the same way.
Cut in the same way.
Cut in the same way.
Push from the back of the shrimp. In order to remove moisture, lay kitchen paper.
Push from the back of the shrimp. In order to remove moisture, lay kitchen paper.
Push from the back of the shrimp. In order to remove moisture, lay kitchen paper.
Lower the belly of the shrimp.
Press the shrimp’s back over the four cuts, using four fingers.
Press the shrimp’s back over the four cuts, using four fingers.
Please listen to the sound well.
Push your back as if pulling the shrimp sideways.
Push your back as if pulling the shrimp sideways.
Push your back as if pulling the shrimp sideways.

Now it’s straight.
Now it’s straight.
Now it’s straight.

One more time
One more time

Please listen to the sound well.
Please listen to the sound well.

One more time
One more time
One more time

How to make tempura batter to fry tempura crispy How to make tempura batter to fry tempura crisp130cc
130㏄　Water
1piece Egg
Mix

Add the flour in 3 to 4 times.
Add the flour in 3 to 4 times.
Key points
Dissolve the flour by submerging it in water. Don’t rotate and mix
Key points
Dissolve the flour by submerging it in water. Don’t rotate and mix
Key points
Dissolve the flour by submerging it in water. Don’t rotate and mix
Key points
Dissolve the flour by submerging it in water. Don’t rotate and mix
Key points
Dissolve the flour by submerging it in water. Don’t rotate and mix
The flour is not completely melted, but there is no problem.
The flour is not completely melted, but there is no problem.
The flour is not completely melted, but there is no problem.
Over time, the flour slowly melts.
Over time, the flour slowly melts.

The tempura batter is watery, but there is no problem.
The tempura batter is watery, but there is no problem.

Leave a little as it is.
Leave a little as it is.
Prepare the oil.
Prepare the oil.
Because it is for home use, prepare an amount of oil of about 2 cm.
Because it is for home use, prepare an amount of oil of about 2 cm.
Because it is for home use, prepare an amount of oil of about 2 cm.
If you use chopsticks like this, you can see the amount and depth of oil.
Use if the gas stove has a temperature setting. The set temperature is 180 degrees.
Use if the gas stove has a temperature setting. The set temperature is 180 degrees.
Use if the gas stove has a temperature setting. The set temperature is 180 degrees.
Prepare the flour.
Prepare the flour.
Prepare the flour.
Flour has the same effect as glue for attaching shrimp and tempura batter.
Flour has the same effect as glue for attaching shrimp and tempura batter.
Flour has the same effect as glue for attaching shrimp and tempura batter.
Add a lot of flour to the shrimp. If it is few, it will be oily tempura.
Add a lot of flour to the shrimp. If it is few, it will be oily tempura.
Add a lot of flour to the shrimp. If it is few, it will be oily tempura.

Sink the rest of the flour left in the tempura batter.
Sink the rest of the flour left in the tempura batter.

The rest of the flour is out.
The rest of the flour is out.

The concentration of tempura batter.
The concentration of tempura batter.

Shrimp tempura is decorated with tempura batter. Decoration is called flower.
Shrimp tempura is decorated with tempura batter. Decoration is called flower.
Attach the decorative flowers to the belly of the shrimp.
Attach the decorative flowers to the belly of the shrimp.
Add a lot of flour to the belly of the shrimp.
Add a lot of flour to the belly of the shrimp.
Add a lot of flour to the belly of the shrimp.
In order to make the shrimp tempura look beautiful, I spread the tail.
In order to make the shrimp tempura look beautiful, I spread the tail.

Crush the pointed part of the tail with your finger.
Crush the pointed part of the tail with your finger.

By crushing it, the tail opens to a V-shape and looks beautiful.
By crushing it, the tail opens to a V-shape and looks beautiful.

Flatten the stomach so that the decorative flowers are easy to wear.
Flatten the stomach so that the decorative flowers are easy to wear.

Leave the tail part and sink into the tempura batter.
Leave the tail part and sink into the tempura batter.
Leave the tail part and sink into the tempura batter.

Slowly submerge in the oil with the stomach part up so that it is fried straight.
Slowly submerge in the oil with the stomach part up so that it is fried straight.
Put a tempura batter on your fingertips and drop the tempura batter all over the belly of the shrimp.
Put a tempura batter on your fingertips and drop the tempura batter all over the belly of the shrimp.
Put a tempura batter on your fingertips and drop the tempura batter all over the belly of the shrimp.
Put a tempura batter on your fingertips and drop the tempura batter all over the belly of the shrimp.
Put a tempura batter on your fingertips and drop the tempura batter all over the belly of the shrimp.
Put a tempura batter on your fingertips and drop the tempura batter all over the belly of the shrimp.
The amount of oil is also related, but if you put a lot of ingredients…
The amount of oil is also related, but if you put a lot of ingredients…
The temperature of the oil decreases. When the temperature drops, it will not become crispy.
The temperature of the oil decreases. When the temperature drops, it will not become crispy.

At first, the shrimp has a lot of moisture, and a small bubble comes out.
At first, the shrimp has a lot of moisture, and a small bubble comes out.
When the moisture runs out, it becomes a big bubble.
When the moisture runs out, it becomes a big bubble.
When the moisture runs out, it becomes a big bubble.
Turn it over with a bubble about the size of this size.
Turn it over with a bubble about the size of this size.
Turn it over with a bubble about the size of this size.
Finally, fry the surface quickly.
Finally, fry the surface quickly.

If it becomes a fairly large bubble, it is a fried sign.
If it becomes a fairly large bubble, it is a fried sign.
If it becomes a fairly large bubble, it is a fried sign.
In this state, remove the oil from the shrimp tempura well.
In this state, remove the oil from the shrimp tempura well.
In this state, remove the oil from the shrimp tempura well.

Remove all remaining tempura batter because it will deteriorate the oil.
Remove all remaining tempura batter because it will deteriorate the oil.

Fry the blue vegetables.
Fry the blue vegetables.

It takes a little time and effort, but the taste changes with the look.
It takes a little time and effort, but the taste changes with the look.
It was fried very deliciously.
It was fried very deliciously.
It was fried very deliciously.

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もう曲がった海老の天ぷらから卒業！堂々と人前に出せる海老の天ぷらを作りましょう！カリッと揚がった天ぷらは感動ものです。上手に揚げると、いつまでもサクサクのまま。

【本日の材料とレシピ】1人前　Today’s ingredients and recipe　　per person
バナメイ海老（殻つき）　　　４本　（4 prawns (shelled)）
菜の花　　　　　　　　　　　１本　（1 rape flower）
天ぷら衣　　　　　　　　　　適　　（Tempura batter to taste）
（天ぷら衣）tempura batter
小麦粉（wheat flour）　　　１００ｇ
水　　（water）　　　　　１３０ｇ
卵　　（egg)　　　　　　　　１個（1 piece）

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★【プロの海老天ぷらは何故？真っ直ぐなのか？】とても分かりやすく丁寧に紹介しています。是非ご覧ください！How to make shrimp tempura！

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