鹽酥菇

Ingreidents:

  • 杏鮑菇 600g
  • 九層塔
  • 地瓜粉 1 cup
  • 泡打粉 baking powder 1.5 tsps
  • 麵粉 1/2 cup
  • 豆腐乳 1 小塊
  • 醬油 2 Tbsps
  • 薑泥 1 Tbsp
  • 糖 1 Tbsp
  • 香油 1 Tsp
  • 白胡椒粉 2 Tbsps
  • 鹽 2 tsps
  • 五香粉 1/2 tsp
  • 咖哩粉 1/2 tsp
  • 肉桂粉 1/2 tsp

Method:

  • 杏鮑菇加入水,少許油,蓋鍋煮至沸騰後一分鐘取出,放入冷水中降溫。
  • 薑磨泥,加入豆腐乳、醬油、糖、香油調勻成醃料。杏鮑菇切成適當大小,放入醃料中拌勻,醃30分鐘。
  • 將白胡椒、五香粉、咖哩粉、肉桂粉、鹽入炒鍋炒至衝鼻,即為椒鹽粉。
  • 將地瓜粉、麵粉、泡打粉拌勻,杏鮑菇瀝乾,沾上粉料,以高溫炸至金黃即可。九層塔入鍋炸酥。可與椒鹽粉配合食用。

Reference: 阿芳的素小吃 p. 37



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