Cutting Zucchini & Eggplant For Japanese Vegetable Tempura

"Hello my name is Hui on behalf of Expert Village I'm going to show how to cook vegetable tempura. First, we would cut the zucchini. As you can see I chopped off the head and the tail of the zucchini first and then I just slice them around 1/4 inch thick. It can be thinner cause you want the zucchini to be cooked in the hot oil relatively quick. So if you leave them too thick it takes longer time to cook the zucchini. That is not something that you want cause if you cook it too long once the zucchini slices are done too much water would be coming out of the zucchinis. So try to slice it with really thinly slices in this case. As you can see that is what it looks like. Then the second ingredient eggplant, same principle we cut off the head and the tail. Then we also cut them into 1/4 inch thick per slice as you can see. The Chinese eggplant don't have too many seeds inside so you don't have to really salt them and they look really clean as you can see."