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Chinese
food recipe >> Vegetable >> 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
Wash 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.
Whisk egg whites and flour into
batter and coat the mushrooms.
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.
Chinese
food recipe >> Vegetable >> Soft-Fried
Mushrooms
Wash 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.
