Sophora flower tempura
Sophora japonica | flour |
Starch | Salt |
Edible oil | Egg yolk |
Step 1
A handful of Sophora japonica flowers, washed and drained (I fried some pepper buds by the way, the green leaves in the picture are pepper buds, not the leaves of Sophora japonica~)Step 2
Prepare the batter for tempura: half flour and half starch, add water little by little, until the batter is as thick as yogurt that you can drink with a straw, put it in the refrigerator overnight (the cold batter will be fried) The tempura is as crispy and crystal-clear as feathers. If you can't wait overnight, use ice water with ice cubes to make the batter). Add an egg yolk and a pinch of salt to the ice batter before frying;Step 3
Pat the Sophora japonica flowers and Zanthoxylum bungeanum buds with starch so that there is no moisture on the surface~Step 4
Dip in batter;Step 5
Pour one centimeter thick oil into a small milk pot over medium heat. When the oil is hot, add the Sophora japonica dipped in batter, fry until the surface is crispy and take it out~Step 6
The fried sophora flower tempura is light in color, delicious and crispy to the point of falling off the residue~ Placed in front of the purple wisteria, one is delicious and the other is beautifulStep 7
Show neighbor's house and get purple wisteria One issue after another, the beauty will arrive as expected~Step 8
The few purple wisteria flower arrangements I received as gifts are so beautiful~~~ Sophora tempura cooking tips