Deep-fried Vegetables in Mild Broth
Deep-fried Vegetables in Mild Broth

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, deep-fried vegetables in mild broth. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pat all vegetables dry with paper towels. Immediately plunge into the sauce and soak. Fried Vegetables in Broth (Vegetables Agebitashi) is similar to the Western-style dish Marinated BBQ Vegetables from RecipeTin Eats. Add the bonito flakes and water to a small pan.

Deep-fried Vegetables in Mild Broth is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Deep-fried Vegetables in Mild Broth is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook deep-fried vegetables in mild broth using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Deep-fried Vegetables in Mild Broth:
  1. Get 1/2 onion (cut into 5~7mm round slices)
  2. Prepare 2 eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size)
  3. Take 2 green bell peppers (cut into half, seed and cut into bite sized pieces)
  4. Get 100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm)
  5. Make ready 1/2 pack mushrooms (trim off the stems, tear into bite sized pieces)
  6. Prepare 1/2 carrot (peel and cut into 5 mm rounds)
  7. Prepare 1-2 koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces)
  8. Take 2 Tbsp cornstarch for coating koyadofu
  9. Get Sauce: (in advance, bring to a boil, turn off the heat, cool it down)
  10. Take *50 ml soy sauce
  11. Get *50 ml mirin
  12. Take *2 Tbsp sugar
  13. Make ready *250 ml dashi (or 250 ml water ＋10 g bonito flakes in a tea bag)
  14. Get vegetable oil for deep frying

Place all ingredients (except coconut oil and optional collagen powder) in a pot and bring to a boil. Add collagen powder and blend again, if using. Progresso broth is available in chicken, beef and vegetable versions, none of which contain preservatives, MSG, artificial flavors, gluten or fat. Steaming vegetables in broth instead of water not only makes them tastier but also steaming helps vegetables retain their nutrients.

Instructions to make Deep-fried Vegetables in Mild Broth:
  1. Heat the oil to 170~180℃(340~350°F) in a pot for deep frying. Pat all vegetables dry with paper towels. Deep fry them without breading or batter for 1 to 2 minutes (depends on vegetables and the size of them). Immediately plunge into the sauce and soak.
  2. Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak.
  3. Arrange the vegetables on a serving plate and pour the sauce over.
  4. ※Don't deep fry too many vegetables at one time in a pot. It's better to have the half empty space in a pot.

Progresso broth is available in chicken, beef and vegetable versions, none of which contain preservatives, MSG, artificial flavors, gluten or fat. Steaming vegetables in broth instead of water not only makes them tastier but also steaming helps vegetables retain their nutrients. There are few greater joys in life than a few pieces of perfectly fried tempura-battered vegetables. Eating fried vegetables is an oxymoron — sort of like committing a healthy sin. They're not difficult to make at home and can be the perfect way to have the family gather round for some serious fun and conversation.

So that’s going to wrap this up for this exceptional food deep-fried vegetables in mild broth recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!