Deep-frying is widely used in both Japanese and Chinese cuisine. This book brings together the deep-frying techniques of nine new Tokyo cooking masters, and explains in detail 150 new fried dishes full of ingenuity and creativity. How to make the batter just right, mastering the time and temperature is the core skill; how to dehydrate fried food, how to drain the frying oil, how to make light-tasting ingredients become heavy-tasting by adding batter and frying... The unlimited imagination of professional masters plus new techniques, in-depth research on the basic details of deep-frying and new deep-frying flavors will definitely greatly improve your special cooking skill of "deep-frying".
油炸的烹饪方法在日式和中式料理中均广泛采用。本书汇集了9位东京新料理职人的炸物技法，并以150道充满巧思和创意的新风味炸物一一详细说明。如何才能让面衣炸得恰到好处，掌握好时间和温度是核心技巧；油炸物如何脱水，如何沥掉炸油，如何将口味清淡的食材通过添加面衣油炸的方式变得口味厚重……专业职人的无限想象加上崭新技巧，深入油炸物的基本细节以及油炸新口味研究，定能令你在“油炸”这一专项厨艺上大为精进。
油炸的烹饪方法在日式和中式料理中均广泛采用。本书汇集了9位东京新料理职人的炸物技法，并以150道充满巧思和创意的新风味炸物一一详细说明。如何才能让面衣炸得恰到好处，掌握好时间和温度是核心技巧；油炸物如何脱水，如何沥掉炸油，如何将口味清淡的食材通过添加面衣油炸的方式变得口味厚重……专业职人的无限想象加上崭新技巧，深入油炸物的基本细节以及油炸新口味研究，定能令你在“油炸”这一专项厨艺上大为精进。
