Скачать или смотреть 酥炸野菇拼盤｜跨年必備小點！Taiwanese Crispy Fried Mushrooms

#美食 #料理 #食譜

料理手札
炸好的金針菇建議放置平面，再均勻撒上胡椒鹽，避免搖晃拌勻，使金針菇脆裂。
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食材
金針菇-150g、香菇-100g、杏鮑菇-150g、木薯粉-100g、雞蛋-1顆、水-2湯匙

調味
鹽-1茶匙、白胡椒粉-½茶匙

步驟
(1) 將雞蛋與水拌勻備用。將菇類食材均勻沾裹蛋液，再均勻沾裹木薯粉。

(2) 將油溫加熱至140至160°C，期間保持中小火，將菇類食材各別放入油鍋中油炸至金黃後起鍋。

(3) 將鹽及白胡椒粉混合。將香菇及杏鮑菇放置攪拌盆中均勻調味，再將金針菇放置砧板上均勻撒上胡椒鹽即可。
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Ingredients
150g enoki mushroom, 100g shiitake mushroom, 150g king oyster mushroom, 100g tapioca starch, 1 egg, 2 Tbsp water

Seasoning
1 tsp salt, ½ tsp ground white pepper

Instructions
(1) Mix well the egg and water in a mixing bowl. Dip the mushroom in the egg mixture, then coat with tapioca starch.

(2) Heat the oil to 140 to 160°C, add the mushroom and deep fry until golden brown.

(3) Mix well the salt and ground white pepper. Seasoning the shiitake mushroom and king oyster mushroom in a mixing bowl, then seasoning the king oyster mushroom on the cutting board to prevent it crack.