La tempura es una forma japonesa de fritura. Cuando queramos hacer algún alimento en tempura debemos tener en cuenta que debe ser cortado en tamaño pequeño, para tomar de un bocado.
Es muy fácil hacerla en casa. En este caso hemos elegido verduras, pero se puede hacer con gambas, pescado…
Qué necesitamos:
- Berenjena
- Calabacin
- Espárragos
- Coliflor…las verduras que queramos
- Aceite de oliva virgen extra
- Sal
Para hacer la tempura:
- 100 cc de agua muy fría
- Un huevo
- 65 grs. de harina de trigo fina
- Sal
Se puede comprar harina para tempura ya preparada en los supermercados
Cómo se hace:
En un cuenco echamos el agua, la yema de huevo y la harina, mezclamos muy bien y salamos. Debe quedar sin grumos y fina. Si compramos harina preparada la mezclamos con agua muy fría, sin necesidad de huevo, hasta obtener una mezcla espesa y fina.
Hay recetas que eliminan el huevo, es otra opción, hacerla solo con la harina, el agua fría y la sal.
Se cortan las verduras en trocitos pequeños y se cuecen hasta que estén tiernas. Se les echa un poco de sal.
Se dejan enfriar y se van pasando por la tempura con ayuda de un tenedor, y se van friendo en aceite muy caliente.
Se escurren y ya las podemos comer…Riquísimas.
Hello Lola! I hope that you and your family are fine. I understand enough spanish to read your blog, but I do not speak a lot of spanish because I never had language courses in spanish. I stumbled over your blog with a google search for Bodegas Gallardo because there was very little information about their wines on the website of Bodegas Gallardo. Since then I have been reading your blog when I was looking forward to my next vacation in the province of Cadiz and thinking about what I could buy in the mercado municipal in Chiclana and what to cook during vacation and when I get withdrawal symptoms because I have not had tortillitas de camarones, cazon en adobco, ventresca de atun or a chuleton de retinto in many months. Unfortunately our flights to Spain have been cancelled due to the Corona virus and we will not be able to make it to the provice of Cadiz this year. Fortunately a department store in a nearby city will open again soon where I can buy manzanilla and oloroso and drown my sorrows that there will be no feria de primavera de El Colorado this year and that we cannot meet the amigos del baile de Conil at the feria. I hope you will keep up your blog as a window into a kitchen in Cadiz for the world and for all people who would like to go on vacation to Cadiz and to cook in Cadiz, but now are forced to remain in other places in the world. Can you recommend any museums in the city of Cadiz? Kind regards, Georg
Thanks!! The Museo de Cádiz is a good option, with very important phoenician and roman remais.
Thank you for your recommendation. Next time when my wife wants to go shopping in Cadiz, I can go to the Museo de Cádiz. If you ever travel to Vienna and if you have enough time (the city has many Museums that are worth a visit) to also travel to the countryside, I recommend a visit to the excavations of Carnuntum (the roman capital of the province of Pannonia) near the modern village of Petronell and the Museum Carnuntinum in Bad Deutsch-Altenburg. https://www.carnuntum.at/es?set_language=es They also did some experimental archeology and rebuilt some roman houses so that you can see what a roman kitchen looked like. On some event days local cooks cook roman food based on recipes in roman books. https://www.carnuntum.at/de/was-ist-los-programm/roemische-gaumenfreuden Carnuntum is also the Name of a D.O. for wine and there are some good restaurants in this D.O. area.
Thanks!!,
https://terraeantiqvae.com/m/group/discussion?id=2043782%3ATopic%3A359350