Steps to Make Super Quick Homemade Deep-fried Vegetables in Mild Broth

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We hope you got benefit from reading it, now let's go back to deep-fried vegetables in mild broth recipe. To make deep-fried vegetables in mild broth you need 14 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Deep-fried Vegetables in Mild Broth:

1. Provide of onion (cut into 5~7mm round slices).
2. Use of eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size).
3. Get of green bell peppers (cut into half, seed and cut into bite sized pieces).
4. You need of pumpkin (remove the seeds and pulp, slice 5~7mm).
5. You need of mushrooms (trim off the stems, tear into bite sized pieces).
6. Provide of carrot (peel and cut into 5 mm rounds).
7. Use of koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces).
8. Provide of cornstarch for coating koyadofu.
9. Provide of (in advance, bring to a boil, turn off the heat, cool it down).
10. Take of soy sauce.
11. Provide of mirin.
12. Take of sugar.
13. Get of dashi (or 250 ml water ＋10 g bonito flakes in a tea bag).
14. Get of vegetable oil for deep frying.

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..

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