キュウリの花の天ぷら
今の時期、最初のキュウリの花摘み取らないと次の成長が悪くなるので摘み取り、天ぷらにしました。滅多に食べられない代物。
キュウリが出来ているのは雌花、出来ていないのは雄花、平成５年の最初のキュウリの収穫。
①キュウリの花に衣を付ける。
②サラダ油１６０～１７０℃で揚げる。
お皿に盛りつけ、塩や天つゆで食する。
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。
天ぷら粉を水で溶き、花にまぶし、手で絞り天ぷら粉を最小限に取り除く。
（余分な天麩羅粉は付けないと出来上がりが綺麗）
Tempura of cucumber flowers
At this time of year, I picked cucumber flowers and made them into tempura. Something that is rarely eaten.
Cucumbers are made of female flowers, those that are not made are male flowers, and the first cucumber harvest in Heisei 5.
①Batter the flowers of cucumbers
➁Fry salad oil at 160~170°C.
Serve on a plate and eat with salt or heavenly soup.
Tempura flour is a little expensive for commercial products, but it is easy to dissolve with water.
* Homemade tempura flour is used when flour and eggs are used with sake, ice cubes are added appropriately, and not stirred.
Melt the tempura flour with water, sprinkle on the flowers, squeeze by hand and remove the tempura flour to a minimum.
(The result is beautiful if you do not add extra Tenryura powder)
