Where crispness and softness coexist
If you say crispy,
oysters die; if you want to save oysters, fry batter dies, so it
's not difficult for the two to coexist.
If you have to decorate the last part of an oyster that
disappears from the menu as the
spring breeze blows on the day you meet proper oyster tempura made with this kind of condensed milk, it
should be oyster tempura.
You can't ignore fried oysters eaten at Spanish restaurants.
If the main menu is paella or stew, the only thing on the menu is deep-fried oyster, which is ânangzhu chuchu,â so I thoroughly empty a bottle of
this small snack.
If you only look at the ingredients, stir-fry and bib is not a Japanese style
that is deep-fried when you
just look at the ingredients, but the flavor is amazing
and makes you want to serve a
plate to Haruki, who loves running and deep-fried oysters.
If you say Mediterranean style
oyster fry, that might be the correct expression.
been to the Mediterranean, but
âoyster meatâ reminds me of the image of the Mediterranean Sea that I'm familiar with.
It's not a restaurant that mainly sells
tapas, but if you focus on tapas, it seems to have a
Mediterranean performance as this fried oyster.
Han Joo-pyeong: The ideal Mediterranean oyster fry
â â â â
[Source] <ì¤íì¸í´ë½/ì´íì: ì´ìì ì¸ ì§ì¤í´ì êµ´íê¹ â â â â > | Author Food Detective