Tempura vegetables with soy sauce – a detailed recipe cooking. 
Time: 20 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- A large handful of green beans (cut off the tips)
- 1 large zucchini sliced diagonally zucchini
- 1 tbsp. wheat flour
- 1/4 Art. corn starch
- 1 tsp salt
- 1 tbsp. chilled sparkling water
- Vegetable oil
- 1 chopped red pepper
- 1/2 tbsp. soy sauce (as a dip)
Recipes with similar ingredients: zucchini, green beans, soy sauce, soda, chili peppers, starch
Recipe preparation:
- Sift the first 3 ingredients into a large bowl. Pour 1/2 tbsp. chilled sparkling water and mix with chopsticks or a fork. Add the rest of the water and mix. Do not mix too long. Lumps give the dough for tempura its special texture.
- Over moderate heat in a wok or deep frying pan Heat the vegetable oil by pouring it about 8 cm. Slowly dip the vegetables into the dough until they are completely covered. batter. Put vegetables one at a time in oil and fry until dough won’t turn golden brown in about a minute. Repeat the same action until all vegetables are ready. Serve with Soy Sauce as a dip.
