★英語資源頻道為大家整理的china daily 雙語新聞：天婦羅 Tempura，供大家參考!
天婦羅是日式料理中的油炸食品，用面粉、雞蛋與水和成漿，將新鮮的魚蝦和時令蔬菜裹上漿放入油鍋炸成金黃色。吃時蘸醬油和蘿卜泥調(diào)成的汁，鮮嫩美味，香而不膩。它不是某個具體菜肴的名稱，而是對油炸食品的總稱，具體的種類則有蔬菜天婦羅、海鮮天婦羅、什錦天婦羅等。
在日式菜點中，用面糊炸的菜統(tǒng)稱天婦羅。便餐，宴會時都有可以上的菜。天婦羅的名字來自葡萄牙，大約已有150年的歷史。天婦羅的烹制方法中最為關鍵的是面糊的制作。天婦羅以雞蛋面糊為最多，調(diào)好的面糊叫天婦羅衣，做面衣用的面粉，日語叫薄力粉。就是面筋少的面粉。這種面糊做出來的天婦羅掛面薄而脆。夏季調(diào)面糊的水是冰水。是四大日本料理之一。
Tempura are battered and deep-fried vegetables, seafood,mushrooms and other pieces of food.Tempura was introduced to Japan by the Portuguese in the 16th century,but has become one of Japan's most famous dishes internationally. They are best served hot with tempura dipping sauce(蘸醬)or salt. Grated daikon radish is a common condiment to put in the sauce. If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with various ingredients. Common Ingredients are shrimp, squid, green bell pepper, eggplant, sweet potatoes, potatoes, kabocha(南瓜), carrot, mushrooms, shiso (perilla), and so on.
Ingredients ( Serves 4 ) ·12 shrimps ·Vegetables (Sweet potatoes, Green peppers, Eggplants, and others) Flour batter called 'Koromo' ·1/2 egg (beaten) ·200ml cold water ·125g plain flour ·About 600ml vegetable oil ·25g plain flour (for sprinkling) Tempura Dipping Sauce ·150 ml water ·2 tbsp (30ml) soy sauce ·1 tsp (3 g) sugar ·A little bit of powdered fish soup stock Pour these ingredients into a sauce pan. Keep heating until it boils, then it is ready. How to cook Rinse shrimp with fresh water, peel and devein. Pat-dry them on paper towels and lightly sprinkle with flour. Slice vegetables into an easy-to-bite length. Sprinkle with flour. Heat oil in a pan to 160 degrees. Dip the shrimp and the vegetables in the 'koromo' batter and fry them. Do not put too many pieces into the pan all at once, to avoid lowering the oil temperature. After 3 to 4 minutes, they are ready. Drain them and place them on paper towels or a rack. Place them on plates with separate bowls of dipping sauce on the side. They can be also served with salt and lemon.
Tips for Making Crispy Tempura: It's good to use cold/ice water for the batter. This is important to prevent the batter from absorbing too much oil. Preparing the batter ahead of time is not recommended. It's good to make the batter right before frying tempura. Try not to over mix the batter and not to coat ingredients with the batter too much. If you are frying both seafood and vegetables, try to fry vegetables first, then fry seafood. It's said that the right temperature to fry tempura is around 340-360 degree F. To check the temperature of frying oil, drop a little bit of batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's higher than 370 degrees F. If the batter goes halfway to the bottom and comes up, it's about 340-360 degrees F.
Ingredients ( Serves 4 ) ·12 shrimps ·Vegetables (Sweet potatoes, Green peppers, Eggplants, and others) Flour batter called 'Koromo' ·1/2 egg (beaten) ·200ml cold water ·125g plain flour ·About 600ml vegetable oil ·25g plain flour (for sprinkling) Tempura Dipping Sauce ·150 ml water ·2 tbsp (30ml) soy sauce ·1 tsp (3 g) sugar ·A little bit of powdered fish soup stock Pour these ingredients into a sauce pan. Keep heating until it boils, then it is ready. How to cook Rinse shrimp with fresh water, peel and devein. Pat-dry them on paper towels and lightly sprinkle with flour. Slice vegetables into an easy-to-bite length. Sprinkle with flour. Heat oil in a pan to 160 degrees. Dip the shrimp and the vegetables in the 'koromo' batter and fry them. Do not put too many pieces into the pan all at once, to avoid lowering the oil temperature. After 3 to 4 minutes, they are ready. Drain them and place them on paper towels or a rack. Place them on plates with separate bowls of dipping sauce on the side. They can be also served with salt and lemon.
Tips for Making Crispy Tempura: It's good to use cold/ice water for the batter. This is important to prevent the batter from absorbing too much oil. Preparing the batter ahead of time is not recommended. It's good to make the batter right before frying tempura. Try not to over mix the batter and not to coat ingredients with the batter too much. If you are frying both seafood and vegetables, try to fry vegetables first, then fry seafood. It's said that the right temperature to fry tempura is around 340-360 degree F. To check the temperature of frying oil, drop a little bit of batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's higher than 370 degrees F. If the batter goes halfway to the bottom and comes up, it's about 340-360 degrees F.