Tempura (天麸罗, tenpura, also written as "天ぷら"), which is of Portuguese origin, is a popular Japanese dish of seafood or vegetables that have been battered and deep fried.Preparation 制作步骤 Batter 击打A light batter is made of cold water (sometimes sparkling water is used to keep the batter light) and soft wheat flour (cake, pastry or all-purpose flour). Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Over-mixing the batter will result in activation of wheat gluten, which causes the flour mixture to become chewy and dough-like when fried.Specially formulated tempura flour is available in worldwide supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.Tempura generally does not use breadcrumbs (panko) in the coating. Generally fried foods which are coated with breadcrumbs are considered to be furai, Japanese-invented western-style deep fried foods, such as tonkatsu or ebi furai (Fried prawn).Frying 炸Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in hot oil. Vegetable oil or canola oil are most common, however tempura was traditionally cooked using sesame oil. Many specialty shops still use sesame oil or tea seed oil, and it is thought that certain compounds in these oils help to produce light, crispier batter.When cooking shellfish, squid, or hard-skinned watery vegetables such as bell pepper or eggplant, the skin is usually scored with a knife to prevent the ingredients from bursting during cooking, which can cause serious burns from splashing oil.Oil temperature is generally kept between 160 and 180 degrees Celsius, depending on the ingredient. In order to preserve the natural flavour and texture of the ingredients, care is taken not to overcook tempura. Cooking times range between a few seconds for delicate leaf vegetables, to several minutes for thick items or large kaki-age fritters.The bits of batter (known as tenkasu) are scooped out between batches of tempura, so they do not burn and leave a bad flavour in the oil. A small mesh scoop is used for this purpose. Tenkasu are often reserved as ingredients in other dishes or as a topping.Ingredients 材料Common ingredients in traditional tempura include:Seafood: prawn, shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab, and a wide variety of fish Vegetables: bell pepper, kabocha squash, eggplant, carrot, burdock, green beans, sweet potato, yam, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots, okra. Serving and presentation Tendon Cooked bits of tempura are either eaten with dipping sauce or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying. The most common sauce is tentsuyu sauce (roughly three parts dashi, one part mirin, and one part shoyu). Alternatively, tempura may be sprinkled with sea salt before eating. Mixtures of powdered green tea and salt or yuzu and salt are also used.Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp, which are deep fried as small round fritters.Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon) and on top of udon soup (Tempura Udon).History 历史Peixinhos da horta, the portuguese ancestor of japanese tempura Origins 起源 Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese missionaries and traders. Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura.Etymology 语源 The word tempura, or the technique of dipping fish and vegetables into a batter and frying them, comes from the word "tempora," a Latin word meaning "times", "time period" used by both Spanish and Portuguese missionaries to refer to the Lenten period or Ember Days (ad tempora quadragesimae), Fridays, and other Christian holy days. Ember Days or quattuor tempora refer to holy days when Catholics avoid meat and instead eat fish or vegetables. The idea that the word "tempura" may have been derived from the Portuguese noun tempero, meaning a spicy condiment or peppery seasoning, or from the verb temperar, meaning "to season" has not been substantiated. However, the Japanese language could easily have assumed the word "tempero" as is, without changing any vowels as both languages are phonetically similar. There is still today a dish in Portugal very similar to tempura called peixinhos da horta, "garden fishies."It is thought that as the term "tempura" gained popularity in southern Japan, it became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods. Today, the word "tempura" is also commonly used to refer to satsuma age, a fried fish cake which is made without batter.Variations 多样化In Japan In Japan, restaurants specializing in tempura are called tenpura-ya and range from inexpensive fast food chains to very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or an obento (lunch box), and it is also a popular ingredient in take-out or convenience store obento boxes. The ingredients and styles of cooking and serving tempura vary greatly through the country, with importance being placed on using fresh, seasonal ingredients.Outside of Japan Outside Japan (as well as recently in Japan), there are many non-traditional and fusion uses of tempura. Chefs over the world include tempura dishes on their menus, and a wide variety of different batters and ingredients are used, including the non-traditional broccoli, zucchini and asparagus. More unusual ingredients may include nori slices, non-watery fruit such as banana, and ice cream. American restaurants are known to serve tempura in the form of various meats, particularly chicken, and cheeses, usually mozzarella. A variation is to use panko (bread crumbs), which results in a crisper consistency than tempura batter. Tempura (particularly shrimp) is often used as a filling in makizushi. A more recent variation of tempura sushi has entire pieces of sushi being dipped in batter and tempura-fried.In northern Taiwan, tempura is also known as 天妇罗 or 甜不辣 (tianbula) and can be found at night markets such as Shilin Night Market and Keelung Temple Night Market, where it is famous. The ingredients and method used for making Taiwanese tempura are completely different from Japanese tempura, and they share only the name. In southern Taiwan, however, it is known as 黒轮 or 和田 and is more the counterpart to oden. Oden is generally known as 关东煮 or "Kwantung cooking" in reference to the Kwantung (Kantō) region of Japan.希望帮到你啦，如满意望采纳~
温馨提示：答案为网友推荐，仅供参考