Recipe: At Home Deep-fried Vegetables in Mild Broth

Recipe: At Home 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.

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.

Plus it's a great way to clean out the fridge!

The broth starts with garden fresh veggies - bonus points if you actually have these in your garden. 😉 It's a great way to use garden zucchini.

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

Ingredients of Deep-fried Vegetables in Mild Broth

1. It’s 1/2 of onion (cut into 5~7mm round slices).

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

3. You need 2 of green bell peppers (cut into half, seed and cut into bite sized pieces).

4. You need 100-150 g of pumpkin (remove the seeds and pulp, slice 5~7mm).

5. It’s 1/2 pack of mushrooms (trim off the stems, tear into bite sized pieces).

6. It’s 1/2 of carrot (peel and cut into 5 mm rounds).

7. You need 1-2 of koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces).

8. Prepare 2 Tbsp of cornstarch for coating koyadofu.

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

10. You need *50 ml of soy sauce.

11. It’s *50 ml of mirin.

12. You need *2 Tbsp of sugar.

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

14. Prepare of vegetable oil for deep frying.

The combination of zucchini, string beans, celery, and parsley yield a vegetable soup recipe that is simple, cleansing, nourishing and totally plant-based.

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.

Deep-fried Vegetables in Mild Broth instructions

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..

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..

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