野ウドの天ぷら
自生のウドの初収穫したので、天ぷらを試みました、今年は4月１2日初収穫。
自生のウドの収穫 ウドの天ぷら
①野ウドを洗い、天ぷら粉を水で溶き、ウドにまぶしす。
天ぷら粉は、市販品は少し高いが水で溶くだけで簡単。
＊自家製の天ぷら粉は小麦粉・卵を酒でとき、氷を適当に入れ、かき混ぜないで使う。
②サラダ油１６０℃くらいで①を揚げる。⓷皿に盛る。
＊天つゆか、塩や末茶塩でも良い。
Wild Tempura
I tried tempura because it was the first harvest of native udo, and this year it was the first harvest on April 11.
Native Udo Harvest Udo Tempura
①Wash the wilds, dissolve the tempura flour with water, and sprinkle against the udo.
＊empura flour is a little expensive on the market, but it is easy just to dissolve it with water.
* Homemade tempura flour is used without stirring flour and eggs with alcohol, put ice appropriately.
②Fry (1) in salad oil at about 160 °C.
⓷They serve on a plate
*Tentsuyu, salt or suecha salt are also fine.
