Untin Hsieh on Instagram: "在家也能做出高級日式天婦羅🍤 酥脆不油膩的薄麵衣炸什麼都好吃～ 日式酥脆粉漿： 一顆蛋+300cc冰水（先打散蛋水再加粉） 低筋麵粉100g 玉米粉50g 加入粉稍微攪拌一下就好，過度攪拌麵粉會出筋（有一些顆粒沒關係），冰冷藏保持粉漿低溫炸起來更酥脆。 每一種食材都先沾上薄薄一層乾粉再裹粉漿炸 油炸溫度保持在160-170度，起鍋前再拉高油溫 一邊炸一邊撈油渣，整體味道乾淨顏色更漂亮👌🏻 天婦羅沾醬： 白蘿蔔打成泥過篩瀝乾水份 蔥花 日式醬油和味霖1:1 清水3-5（照個人喜好鹹度） 加入柴魚片一起煮滾後馬上撈起（避免味道變苦） 加一點芥末風味更好～ 🇯🇵本次使用海膽為木盒札幌進黑搭配林屋特上海苔 @liangxin_seafood ⬅️各式海膽訂購報價請私訊 Making High-Quality Japanese Tempura at Home 🍤 A light, crispy, non-greasy tempura batter makes everything taste delicious! Japanese

David Choi on Instagram: "Not every call starts out sounding like a winner 😅 But if you’re afraid to engage with people who aren’t in the best of moods, you’re leaving money on the table When someone raises their voice at you over the phone, it can feel the same as if they’re yelling in your face: Panic sets in, your pulse raises, you feel the need to raise your voice in return or get defensive 🙅🏻 But as a professional you need to do EVERYTHING in your power to shut down those instincts Respo