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Chinese Food Recipes >> Chinese Vegetable recipe >> Soft-Fried Mushrooms

INGREDIENTS
5 oz (150 g) reconstituted koumo mushrooms (substitute fresh or canned mushrooms)
1/4 tsp salt, or to taste
5 1/2 tbsp (50 g) flour
spiced pepper-salt
2 cups (500 ml) meat stock
2 egg whites
2 cups (500 ml) vegetable oil; uses about 2 oz (60 ml)
1/4 tsp MSG
RECIPE
 
  1. Soft-Fried MushroomsWash the mushrooms well to remove any sand. Remove the stems. Blanch twice in meat stock, then drain and place in a bowl. Add the salt and MSG and mix well.
  2. Whisk egg whites and flour into batter and coat the mushrooms.
  3. Heat the oil in a wok to about 230oF(110oC), add the mushrooms one by one and deep-fry until the batter is soaked with oil. Remove and drain. Heat the oil to 400oF(205oC), or until a piece of scallion green or ginger brown. Mix well and serve with the spiced pepper-salt as a dip.
 
 
 
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