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Deep-fried Vegetarian Eel
Vegetables and Vegetarian Foods
|Deep-fried Vegetarian Eel|
10 large dried Chinese black mushrooms, soaked until soft, stems removed
2 Tablespoons cornstarch
1 teaspoon salt
2 Tablespoons Shaoxing wine
2 cups vegetable oil
1. Cut along rim of each mushroom into thick spiral strips about two inches long. Squeeze out the soaking water and marinate in salt, egg, and wine mixture for two hours.
2. Coat each mushroom piece in starch and shake away excess starch; repeat this process four times.
3. Heat oil and deep fry mushroom strips until golden and crispy. Drain and serve with a mix of pepper and salt.