かき揚げをサクサクにするコツとプロの作り方

かき揚げをサクサクにするコツとプロの作り方

Preparation Less oil is better for beginners The oil is a common salad oil It will be even more delicious if you use good quality oil for tempura. Sift 150g of flour. Air enters and the finish improves. It is easy to mix and affects the texture. Cool in 200cc of water and refrigerator. Gluten can be suppressed by cooling.The texture also improves. 2 shiitake mushrooms The thickness is as shown in the video. Onion 1/4 Cut to the same thickness as shiitake mushrooms Carrot 30g Width about 5 cm All cut to the same thickness Make all ingredients even. Small amount of green onion, cut diagonally Tentsuyu Skipjack soup 100cc Soy sauce 20cc Mirin 20cc Skipjack soup is sold at Japanese supermarkets. Bring to a boil and you’re done. How to make tempura flour 1 yolk 180cc of water Add the flour in 2 to 3 portions. Try to dissolve rather than mix. Mixing too much is sticky and not delicious. Do not mix as much as possible. 90g of flour It’s like this. It becomes difficult when the tempura powder is thin. If you want to make it easier, add 5g of flour. How to fry Add a little of the remaining flour. Amount that spreads throughout The amount is small. The amount of tempura powder is also small. The temperature is 170 ° C If the tempura powder lands underneath and rises immediately 170 ℃ It becomes difficult when the oil temperature is high. This is about 170 ° C Increase the heat a little before adding the ingredients. After breaking them apart, collect them and use the edges of the pot to shape them. Use oil to shape it. Weaken the heat and stabilize the temperature Turn the fire a little bigger about 30 seconds ago. Raising the temperature of the oil improves the texture. Poke with chopsticks for a better finish. Hopefully it will be crispy kakiage. The key to deep-fried food is the temperature of the oil. If it is likely to break, reinforce it. (Tips for fried food) 1 Cut the material evenly 2 Sift the flour 3 Cool the water and flour 4 Do not give out gluten 5 Temperature control If all goes well, it will be crispy for two days. Add grated radish to make it delicious.

かき揚げをサクサクにするコツと作り方を丁寧に解説している動画です。今回はかき揚げですが揚げ物の全般に共通する基本的な事を知る事ができると思います。

上手に揚げる事ができれば2日間ぐらいはサクサクの状態を維持できると思います。天つゆの作り方も黄金比になっているので他の天ぷらを作ったときにも使う事ができます。

動画では具材を5種類使っていますが、最低3種類あればいいと思います。海老なんかを加えるとより美味しいと思います。

野菜のみであれば170℃、魚貝が入る場合は175℃がベストな揚げ温度です。

【関連動画】
天ぷらをサクッと揚げるコツとプロの作り方

海老の天ぷらを上手に揚げるコツとプロの作り方

サクサクを超える！プロの人参のかき揚げの作り方

【春菊のかき揚げ】サクサクに揚げるコツとプロの作り方

揚げ物レシピ

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#かき揚げ #揚げ物 #一品料理マサちゃんねる