Crispy Japanese Tempura

Specifications

1)Type: READY MIX FLOUR FOR FRIED CHICKEN
2)Made From: Corn Or Maize,Rice
3)Packing Design: According to your requireme

Japanese Tempura Batter Mix is a kind of ready mix flour with compound condiments added for fried food , like fried shrimp, to enhance the taste of crisp with the special fragrance. the Family Formula is designed to be easy to operate for family use. 

 

Japanese Tempura Batter Mix may bring out a perfect combination between the ouside crisp and the food materials when fried after pickled by the product, which seal the meat juices and make the food appetizingly crispy with strong spices even after cooling off.

 

Japanese Tempura Batter Mix Series have three items to be selected so as to satisfy the taste preference by the greatest extent.  While the first item try to most widely satify the GENERAL taste , The second is to emphasize the SPICY taste and the third Crispy.

 

 

USAGE METHOD 

1, Get ready 500g-800g foodstuff, for example, chicken leg or Shrimp;

2, Wash it clean and drain;

3, Add in 80g Tempura batter mix. If prefer more salty, a little salt. Then mix well with foodstuff and keep it for 20 minutes;

4, Pour the remainder into a bowl, add in one egg and a little cold boiling water, and stir to a paste. Then dip the foodstuff in well;

Note: The packing specification of  Tempura Flour is 150g. the remainder is about 70g.

5, Heating the oil up to about 200 Celsius and then put the foodstuff in, frying until golden. Serve then.

 

Note: serve hot, taste very delicious!

 

REMARK

1, Tempura batter mix have the ingredients of seasoning, so unnecessary to sprinkle extra seasoning. No need to add in wheat flour also.

2, Adding one egg would make more delicious;

3, When stirring, don't get too hard. Use out the paste in three hours, otherwise the effect go bad.

 

CRITICAL CONTROL POINTS

1, USAGE

Commonly 10%, that is, put in 10g powder with 100g foodstuffs. After wash the foodstuff clean and drain, pour the powder in and make sure the foodstuffs be dressed well with the powder. At this moment, no need to add in water since the foodstuff still keep wet after washed.

 

2, OIL TEMPERATURE

The oil be heated up to 200 Celsius and keep it for 1-2 minutes until the oil is boiling and smoking and then adjust the fire down to make control of the temperature down to 160 Celsius and then stay in such a temperature when frying.

 

3, TIMING

Put the foodstuff into the boiling oil for about ten minutes. Please pay attention to the color of the foodstuffs. Once Golden Yellow, take it out and Serve hot.

 

4, OIL

Please use Soybean Salad Oil because it is a kind of oil easy to control the temperature.

 

FAQ

1, WHY BECOME DARK

If the oil temperature get too high or the foodstuffs be fried too long or put in sugar or soy sauce, the effect of Golden Yellow would become dark.

 

2, TASTE HARD OR OUTSIDE BURNT AND INSIDE NO COOKED ENOUGH

Too hurry. Make the temperature too hot or fry the foodstuff while the oil is boiling and smoking when the temperature get too high.