免炸！酥脆煎天婦羅 Sautéed Tenpura| MASAの料理

[@LindaWF]

謝謝MasaSan，我最愛的天婦羅但因要炸，還有炸漿不好做，所以沒有做，還有這裡的餐廳又做不好。現在看著您的食譜，我一定要嚐試罹❤❤❤

[@周靜宜-d2s]

哇😂辣蘿蔔泥好聰明的方式❤

[@戴恩娟]

一直想學做 以前摩斯漢堡 賣的南瓜可樂餅 不知道是否有機會 看到你教我們 怎麼做南瓜可樂餅？❤❤❤

[@Ryukoku3007]

哇～煎的天婦羅耶🎉 支持支持

[@edificeforcast]

想吃😋

[@ninac7421]

蝦子的量詞是隻or尾

[@ソニアヤン]

看起來很簡單也比較健康,但是雞肉如果沒有事先醃漬直接沾粉煎感覺味道很淡

[@kimkim426]

[@vilonatsai]

❤❤

[@kenneth6102]

I'm sorry Masa-san. They appear so sad. Deep fried tempura seems to be a lot more festive. I do either tempura (prawns, oysters, scallops and veg), croquette (pork loin, prawn and oysters), fish and chips, or fried chicken every Sunday. I tried air-frying, sear-fry (like what you did in this videos). Nothing comes close to the good old deep-fry in oil. I use lard for tempura and croquette and tallow for fish and chicken. Animal fats sustain the crispiness longer and give a better aroma. I don't use vegetable oils at home at all nowadays, and the cooking smells better.

[@出英傑]

頭香