Recipe: Eating on a Dime Deep-fried Vegetables in Mild Broth

Recipe: Eating on a Dime Deep-fried Vegetables in Mild Broth Delicious, fresh and tasty.

Deep-fried Vegetables in Mild Broth. It will taste more delicious if left overnight. It will taste more delicious if left overnight. It's also better to refrigerate and then eat.

Crock Pot Spicy Vegetable Beef Soup is a hearty and satisfying soup full of browned ground beef, potatoes, and vegetables in a wonderful tomato broth.

This recipe makes a big batch and it reheats and freezes well..

Use mild if you want to keep the spice down.

You can have Deep-fried Vegetables in Mild Broth using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Deep-fried Vegetables in Mild Broth

1. It’s of onion (cut into 5~7mm round slices).

2. You need of eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size).

3. You need 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. You need of carrot (peel and cut into 5 mm rounds).

7. Prepare of koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces).

8. It’s of cornstarch for coating koyadofu.

9. It’s of (in advance, bring to a boil, turn off the heat, cool it down).

10. You need of soy sauce.

11. Prepare of mirin.

12. You need of sugar.

13. Prepare of dashi (or 250 ml water ＋10 g bonito flakes in a tea bag).

14. It’s of vegetable oil for deep frying.

Chicken broth was a flavorful substitute for the vegetable broth.

Quiet but pleasant flavor pretty and colorful too.

Good not "wow" not blah but good.

Went really good with fish easy enough to make again but using canned Mexican diced tomatoes for more of a flair..

Deep-fried Vegetables in Mild Broth step by step

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. ※Dont deep fry too many vegetables at one time in a pot. It's better to have the half empty space in a pot..

Minced pork chicken, tofu and "long rice" bean thread noodles in a light mild broth with garlic and cilantro.

Thai Noodle Soup (Thai-style "Pho") Thin rice noodles and your choice of meat in light broth. accompanied by fresh bean sprouts, basil and lime.

Clam and vegetables in mild broth.

Served with rice and Korean dishes.

Served with rice and Korean dishes.