Flowers should be rewarded and eaten! In the name of pumpkin flowers, learn the recipe of Tempura.

Wen loves you, Tu loves C.H. &; Love your food, partly from the internet.

On weekends, guests go home and gourmets bring back a bunch of pumpkin flowers. As usual, they were wrapped in powder and fried. When guests come to eat two flowers, they have been fooling gourmets into opening private kitchens, saying that there are many small restaurants in Japan that specialize in tempura and order dishes that have been handed down from generation to generation. Eat the third flower, she said. You should open it quickly. It is worth doing to sell this. It's really delicious ...

It's a bit exaggerated to open a shop on impulse after eating a dish, but the first time this guest ate it, he wanted to look back. When he came back, he saw pumpkin flowers, which reminded him of Japanese chefs. I heard from my husband that she is very talented in business. She often travels to Japan, likes the simplicity and elegance of Japanese food, and inherits the craftsman spirit. No wonder every bite brings an idea, and every bite brings more ideas. ...

A dish has such great inspiration that it takes too much time to open a restaurant. The urgent task is to share it with everyone!

Fair-price couple bouquet

In fact, pumpkin flowers is very common in local dishes. The first time I tasted it was fried. At that time, when I was in junior high school, it was popular to return to nature, eating sweet potato leaves, pumpkin seedlings and some unknown wild vegetables. When I went to my uncle's house in summer, my aunt bought pumpkin seedlings. Let's help us choose vegetables and touch the fluffy tender tips. I really don't understand why adults love this guy with fine burrs at the entrance. The only thing I like is pumpkin flowers, the only one among the three schools.

Since I left my hometown, I didn't see pumpkin flowers in the vegetable market until four years ago. The golden orange lies on a pile of green vegetables. Although there are only three or two strings, it is enough to stand out. Compared with many ornamental flowers, bright colors are not inferior, and they are more dazzling. If you want to find an economical Valentine's Day bouquet, pumpkin flowers is definitely more eye-catching than broccoli. You can not only watch it, but also eat it in different ways. Unfortunately, it is not easy to buy.

Three years ago, the gourmets bought pumpkin flowers, opened the door and held out their hands:

"A gift for you!"

"Give it to yourself."

……

Although gourmets like to visit flower markets, they either buy them home to grow or eat them. Especially in summer, after visiting the vegetable market, they are only occasionally romantic. They bought back a pair of Lady Enforcers or pumpkin flowers, ostensibly sending flowers, but they were greedy for flowers. I enjoyed it too. I conveniently filled the cup of the juicer in the kitchen with water and enjoyed it for an hour, otherwise the beauty I had been looking forward to for a year would soon be in my mouth.

How to eat in pumpkin flowers?

The flowering period in pumpkin flowers varies from region to region. Generally speaking, it is from mid-May to early July, and it can be seen in some places from June 5438- 10 (autumn pumpkin). However, when flowers bloom in various places, it usually lasts only 1~2 weeks, and you often have to go to the vegetable market early in the morning to buy them. It's sold out if it's late

When I gave this economical bouquet in a circle of friends, everyone flocked to watch and wondered what it was. How to eat?

For foodies, although the food sent by friends will be spit out and criticized, eating the food around them can often be a good strategy. Since I left pumpkin flowers that year, several friends have shared their eating methods with me.

Friends of Hakkas say they like to make melon wine. Remove the stamens of pumpkin flowers, but don't damage the petals. Mix minced meat pie and fried dough sticks into pumpkin flowers, peel and remove stalks, pick into several portions, and cook with garlic paste and melon flower. There are also friends in Guangxi who say that they like to play hot pot best, and it is delicious to keep the original flavor. Some people use it to fry vegetarian dishes. If they think it's too simple, they can also add preserved eggs, medlar and broth, and boil them to make soup, which will taste much fresher. Can also be fried into cakes or porridge.

Our gourmets like fried crispy meat. To tell the truth, this method is really like Japanese tempura.

Considering the formula of crispy meat, I specially wrote "There is a kind of meat that is crispy in your bones" before. You can refer to it. Let's share the tempura method of flowers today.

Tempura and flowers

Tetsuya Sato, the god of Japanese tempura, began to fry tempura in oil at the age of 17 and has been making progress for 54 years. Not only has the shrimp been fried to crisp appearance, but the temperature of the internal ingredients is kept at 45℃ and half cooked, which can best reflect the freshness. You can also secretly observe the speed of diners and control the cooking time of various ingredients in the pot in an orderly way: the frying time of maitake is 50-60. Even if the guests on the same bar have different dining progress, the cooking time of the elderly is properly controlled, and there is no situation that the cooking time is too long or too short. The "Three Rivers Is a Mountain Residence" he runs in Tokyo is said to have to be booked at least two to three months in advance. Friends are full of praise for eating tempura, and presumably one of them is Sasuke's stunt.

Although I haven't eaten the old man's stunts, the attention of gourmets who like Japanese food to food is unambiguous. Today, I will fry pumpkin flowers with a gourmet's shortbread, and share the practice of "Chen Jia Tempura" who loves your kitchen.

From spring to midsummer, all kinds of flowers bloom one by one according to the season, and many of them are suitable for tempura. As long as the magnolia with thick petals in early spring, the lotus in pumpkin flowers in early summer, the chrysanthemum, platycodon grandiflorum and hibiscus flowers in summer and autumn are very suitable for tempura. Whether it's the "Magnolia slice" which is well-known at home and abroad, or the Japanese famous dish fried chrysanthemum, it's all famous. Flowers wrapped in a thin egg coat and fried in a pot immediately became a crispy and delicious meal.

food

Pumpkin flowers 300g

75 grams of sweet potato powder

30 grams of low-gluten flour

Egg yolk 1

Frozen soda water 150ml.

Peanut oil or salad oil.

Proper amount of salt

Love your kitchen, Chen Jia's secret recipe of fried shrimp with flowers

1, pumpkin flowers and other flowers suitable for frying mentioned above should be washed and dried for later use, and stamens can be removed if they are afraid of bitterness.

2. Mix sweet potato flour and low-gluten flour in a ratio of 5:2. It is best to screen out the agglomerated small particles with a powder sieve first;

3. Beat 1 yolk, or add half a spoonful of rice wine to refresh yourself. After cold storage, add 150ml soda water and stir evenly to avoid bubbles or particles in the powder and affect the taste after frying. After mixing, pay attention to the fact that the paste is thinner than the crispy meat and other meat dishes.

4, oil pan, the oil heat is between 70% and 80%, turn to medium fire or small fire to fry the flowers until the skin turns slightly golden, just crispy and then turn over and fry. The time is controlled between 50 seconds and 60 seconds on one side. Be careful not to fry for too long, or you will lose the fragrance of flowers.

Secret:

1. In Japan, tempura pays attention to "three-point technology and seven-point ingredients", so the seasonality and freshness of ingredients are the most important, so the flowers in this season are most suitable for tempura's practice.

2, tempura clothing, that is, batter, also known as hanging paste, vegetarian tempura clothing is thin and transparent, looks like gold wire after cooking, oil does not absorb too much oil, maintaining the freshness and original flavor of ingredients. In order to ensure the crisp taste, the batter should be made now, and it is best not to prepare it in advance. The rice paste of Japanese tempura usually has a large proportion of low-gluten flour, and the frying time is faster and the taste will be crisp. Glutton's formula has a higher proportion of sweet potato powder and some flexibility in crispness.

3, temperature, mainly refers to the mastery of the oil temperature and time. The oil temperature should be controlled at about 175 ~ 180 degrees. If you are not sure, you can dip a little batter with chopsticks and throw it into the oil pan. If the batter hisses immediately and floats on the oil surface, it means that the temperature is enough. The frying time of each ingredient is different. Take pumpkin flowers as an example. According to the high proportion of sweet potato powder, the frying time is slightly longer, and the single side is controlled between 50 and 60 seconds.

Small talk about wine and wine

This is a very common appetizer. Crispy and spicy. When you sip wine, the mouth full of moist grease will suddenly become soft, oily and greasy, crisp outside and tender inside, making people crisp and refreshing.

Eat this dish, don't bother to think about what wine to use. Whether you use Japanese sake full of rice flavor, China white wine, beer, yellow wine or sorghum, whether you drink wine or whiskey, whether you drink sweet wine or tasteless vodka, Tempura's approach always looks so harmonious. So, the next time you are ready to open a new wine and don't know what to order, you can not only fry crispy meat, but also fry a large plate of meat or vegetarian tempura. Drinking a glass of cold white wine or beer in summer and a glass of warm red wine or sake in winter is always so pleasant.

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