Cooking the tempura of Butterbur sprout
This is a wild butterbur sprout with its leaves already unfolding. But it is not used in my cooking this time. I used a sickle to dig up the butterbur sprout that are still in bud stages. They are half buried in a field. These are the dug-up butterbur sprouts. Some soils are attached to them. I washed a butterbur sprout before cooking. You can cut it in half lengthwise and coat it with tempura flour to make tempura. Of course, you can use regular flour instead of tempura flour. This time I used a recipe I found online. Push the leaves apart to expose the flowers. Sprinkle the tempura flour through a sieve onto the flower. Since it was my first attempt, I ended up sprinkling too much tempura flour. Then, dip the flowers in the tempura batter. I fried it in canola oil as usual. I dredge a butterbur with too much tempura flour, so the flower part got caked with tempura flour. It didn't look very good. Cooking is difficult for me!
