【Smelt Tempura】 How to make Smelt tempura With technical explanation to stand fins скачать в хорошем качестве

【Smelt Tempura】 How to make Smelt tempura With technical explanation to stand fins

Thank you for watching AIZEN TEMPURA CHANNEL. Smelt, which is in season from October to March, has a light taste of white fish, and is a very delicious ingredient for tempura. In the video, I made fins and tried to make it an impactful finish It's a very easy way to feel the skill, so please try it. When frying, heat it quickly at 180℃(356℉) for about 1 minute, and finish it with residual heat for about 20 to 30sec to make it delicious. As a guide, 80% of heating and 20% of residual heat are used. In addition, early spring smelt with smelt is heated a little longer to heat the eggs. If you heat it for a long time, the belly will expand and burst, so lower the temperature a little and heat it at 170℃ for 1min 30sec, then let the residual heat pass for 30sec. Ingredients: Smelt size 7-9cm Batter:Flour:130g Cold water:300ml Egg: one #SmeltTempura #fishTempura #HowToMakeTempura Music :musmus [light up delight]