; K- ]* M/ i1 J7 v( W4 ]* |) L % F; j* z( n: D2 ^- gIngredients: 3 a3 d0 N& }+ t) C0 b' h/ W- palmond mushrooms, flour, minced ginger, minced Chinese celery, oregon powder, minced fresh chili pepper, five-spice powder1 L# x3 H/ k6 i0 s8 v
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Seasonings:& Q: f* K/ k3 ]. q' {" P2 z
vegetarian oyster sauce, sugar, ketchup, light sesame oil, cold boiled water2 u/ V! q& T5 N* r% w; Y
( B- N, e5 ]! b) D/ ]% P4 O vMethods: H- z$ }* @5 u( ^5 u8 c1 v3 d2 B# H8 S1 |1. To make five-flavour sauce: Combineminced ginger, minced Chinese celery, oregon powder, minced fresh chili pepper, five-spice powder along with all seasonings in mixing bowl, stir until even.0 K# `' m4 a9 W% z
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2. Combine flour with suitable amount of water to make batter.* \, l; Z* Z) v9 q) N; I7 J
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3. Rinse almond mushrooms well and cut into slices. Coat each slice of mushroom with flour batter evenly, then deep-fry in smoking oil over medium heat until golden. Remove to top of serving plate. Serve with five-flavour sauce as a dip or drizzle the sauce over the dish directly.
發表於 2018-7-18 11:24:35
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