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.
![蒜子豆皮燒魚｜整尾魚這樣煎不破皮！[詹姆士/姆士流]](http://i.ytimg.com/vi/JPJNGdpTEt8/mqdefault.jpg)
![蒜子豆皮燒魚｜整尾魚這樣煎不破皮！[詹姆士/姆士流]](/img/tr.png)
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❤❤❤
哇😂辣蘿蔔泥好聰明的方式❤
哇～煎的天婦羅耶🎉
支持支持
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？❤❤❤
蝦子的量詞是隻or尾
想吃😋
辣蘿蔔泥太酷了吧
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
❤❤
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.
頭香