Recipes Deep-fried Vegetables in Mild Broth

 

Recipes Deep-fried Vegetables in Mild Broth

Recipes Deep-fried Vegetables in Mild Broth

  1. 1/2 onion (cut into 5~7mm circular slices)
  2. 2 eggplants (cut off the tip, cut lengthwise directly into fourth or sixth: depends on the particular size)
  3. 2 green bell peppers (cut into half, seed in addition to cut into bite sized pieces)
  4. 100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm)
  5. 1/2 pack mushrooms (trim off the stems, tear into nip sized pieces)
  6. 1/2 carrot (peel and cut into 5 millimeter rounds)
  7. 1-2 koyadofu (freeze dried tofu )(soak in water regarding 2 mins, squeeze well, cut directly into bite sized pieces)
  8. 2 Tbsp cornstarch for coating koyadofu
  9. Spices: (in advance, provide for the boil, turn off the heat, interesting it down)
  10. *50 ml soy sauce
  11. *50 ml mirin
  12. *2 Tbsp sugar
  13. *250 ml dashi (or 250 milliliters water +10 g bonito flakes in a tea bag)
  14. veg oil for deep frying

Recipes Deep-fried Vegetables in Mild Broth

  1. Heat the oil to be able to 170~180℃(340~350°F) in a pot intended for deep frying. Pat all greens dry with paper towels. Serious fry them without breading or perhaps batter for 1 to a couple of minutes (depends on vegetables and even the size of them). Quickly plunge into the sauce and even soak.

  2. Dust the koyadofu with cornstarch, get rid of excess, and deep flame up until crisp, plunge into typically the sauce and soak.

  3. Arrange the greens on a serving plate and even pour the sauce over.

  4. ※Don’t serious fry too many vegetables with one time in a pan. It’s better to have typically the half empty space in some sort of pot.