Name: Burdock Root Tempura Udon (후쿠오카 명물 · 우엉 하늘 우동) 🇯🇵
Uploaded: 2025-10-05T23:59:14.000Z

1. Thinly slice the burdock root using a peeler, soak in water, then drain. 2. Mix 100g of all-purpose flour, 150cc of cold water, and 1 egg to make the tempura batter. 3. Lightly dust the burdock root from step 1 with all-purpose flour, dip in the batter from step 2, and deep-fry in oil heated to 175°C until crispy. ----- 1. 우엉을 필러로 얇게 썰어 물에 노출시킨 후 물기를 든다. 2. 박력분 100g, 냉수 150cc, 계란 1개를 섞어 튀김가루를 만든다. 3. 공정 1의 우엉에 얇게 얇은 가루를 뿌리고 공정 2의 옷을 넣고 175℃로 가열한 기름으로 튀긴다.

Burdock Root Tempura Udon (후쿠오카 명물 · 우엉 하늘 우동) 🇯🇵

1. 用削皮刀将牛蒡切成薄片，浸泡在水中，然后沥干水分。2. 将100克中筋面粉、150cc冷水和一个鸡蛋混合，制成天妇罗面糊。3. 将步骤1中得到的牛蒡轻轻裹上中筋面粉，裹上步骤2中得到的面糊，放入175°C的油中炸至酥脆。-----1. 用削皮刀将牛蒡切成薄片，浸泡在水中，然后沥干水分。2. 将100克低筋面粉、150cc冷水和一个鸡蛋混合，制成天妇罗面糊。3. 将步骤1中得到的牛蒡轻轻裹上低筋面粉，再裹上步骤2中得到的面糊，放入175°C的油中炸至酥脆。

牛蒡天妇罗乌冬面（福冈特产：牛蒡天妇罗乌冬面）🇯🇵

1. 用削皮刀將牛蒡切成薄片，浸泡在水中，然後瀝乾水分。2. 將100公克中筋麵粉、150cc冷水和一顆雞蛋混合，製成天婦羅麵糊。3. 將步驟1所得的牛蒡輕輕裹上中筋麵粉，裹上步驟2中得到的麵糊，放入175°C的油中炸至酥脆。-----1. 用削皮刀將牛蒡切成薄片，浸泡在水中，然後瀝乾水分。2. 將100公克低筋麵粉、150cc冷水和一顆雞蛋混合，製成天婦羅麵糊。3. 將步驟1得到的牛蒡輕輕裹上低筋麵粉，再裹上步驟2中得到的麵糊，放入175°C的油中炸至酥脆。

Burdock Root Tempura Udon (Fukuoka specialty: Burdock Root Tempura Udon) 🇯🇵

1. Thinly slice the burdock root using a peeler, soak in water, then drain.2. Mix 100g of all-purpose flour, 150cc of cold water, and 1 egg to make the tempura batter.3. Lightly dust the burdock root from step 1 with all-purpose flour, dip in the batter from step 2, and deep-fry in oil heated to 175°C until crispy.-----1. Thinly slice the burdock root using a peeler, soak in water, and drain.2. Mix 100g of cake flour, 150cc of cold water, and 1 egg to make tempura batter.3. Lightly coat the burdock root from step 1 with the cake flour, coat it with the batter from step 2, and deep-fry in oil heated to 175°C until crispy.

1. Thinly slice the burdock root using a peeler, soak in water, then drain.2. Mix 100g of all-purpose flour, 150cc of cold water, and 1 egg to make the tempura batter.3. Lightly dust the burdock root from step 1 with all-purpose flour, dip in the batter from step 2, and deep-fry in oil heated to 175°C until crispy.-----1. 우엉을 필러로 얇게 썰어 물에 노출시킨 후 물기를 든다.2. 박력분 100g, 냉수 150cc, 계란 1개를 섞어 튀김가루를 만든다.3. 공정 1의 우엉에 얇게 얇은 가루를 뿌리고 공정 2의 옷을 넣고 175℃로 가열한 기름으로 튀긴다.

1. Thinly slice the burdock root using a peeler, soak in water, then drain.2. Mix 100g of all-purpose flour, 150cc of cold water, and 1 egg to make the tempura batter.3. Lightly dust the burdock root from step 1 with all-purpose flour, dip in the batter from step 2, and deep-fry in oil heated to 175°C until crispy.-----1. ごぼうをピーラーで薄切りにし、水にさらした後、水気をきる。2. 薄力粉100g、冷水150cc、卵1個を混ぜて天ぷら粉を作る。3. 工程1のごぼうに薄く薄力粉をまぶし、工程2の衣をつけ、175℃に熱した油でからりと揚げる。

Burdock Root Tempura Udon（福岡名物•ごぼう天うどん）🇯🇵

1. หั่นรากเบอร์ด็อกเป็นแผ่นบางๆ โดยใช้ที่ปอกเปลือก แช่น้ำ แล้วสะเด็ดน้ำ2. ผสมแป้งอเนกประสงค์ 100 กรัม น้ำเย็น 150 ซีซี และไข่ไก่ 1 ฟอง เพื่อทำแป้งเทมปุระ3. โรยแป้งอเนกประสงค์บนรากเบอร์ด็อกจากขั้นตอนที่ 1 เล็กน้อย ชุบแป้งจากขั้นตอนที่ 2 แล้วนำไปทอดในน้ำมันที่ร้อนถึง 175 องศาเซลเซียส จนกรอบ-----1. หั่นรากเบอร์ด็อกเป็นแผ่นบางๆ โดยใช้ที่ปอกเปลือก แช่น้ำ แล้วสะเด็ดน้ำ2. ผสมแป้งเค้ก 100 กรัม น้ำเย็น 150 ซีซี และไข่ไก่ 1 ฟอง เพื่อทำแป้งเทมปุระ3. คลุกรากเบอร์ด็อกจากขั้นตอนที่ 1 ด้วยแป้งเค้กบางๆ คลุกแป้งจากขั้นตอนที่ 2 แล้วทอดในน้ำมันที่ร้อนถึง 175 องศาเซลเซียส จนกรอบ

Burdock Root Tempura Udon (อาหารขึ้นชื่อของฟุกุโอกะ: Burdock Root Tempura Udon) 🇯🇵

1. Dùng dao gọt vỏ thái mỏng rễ ngưu bàng, ngâm nước rồi để ráo.2. Trộn 100g bột mì đa dụng, 150cc nước lạnh và 1 quả trứng để làm bột chiên tempura.3. Rắc nhẹ rễ ngưu bàng ở bước 1 với bột mì đa dụng, nhúng vào bột chiên ở bước 2 và chiên ngập dầu đến 175°C cho đến khi giòn.-----1. Dùng dao gọt vỏ thái mỏng rễ ngưu bàng, ngâm nước rồi để ráo.2. Trộn 100g bột bánh bông lan, 150cc nước lạnh và 1 quả trứng để làm bột chiên tempura.3. Phủ nhẹ rễ ngưu bàng ở bước 1 với bột bánh bông lan, phủ lên trên bột chiên ở bước 2 và chiên ngập dầu đến 175°C cho đến khi giòn.