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Crispy Monkey Head Mushrooms
|Crispy Monkey Head Mushrooms|
6 to 8 dried monkey head mushrooms, soaked for one hour in tepid water
1 Tablespoon ginger juice
3 tablespoons Chinese yellow rice wine
1 egg white
salt and sugar to taste
3 tablespoons lotus root flour
1 cup vegetable oil
2 cloves fresh garlic, peeled and sliced
1 Tablespoon fermented black beans, rinsed then chopped
3 small hot pickled chili peppers
a few lettuce leaves spread onto a platter
1. Gently squeeze water out of the monkey head
mushrooms, then slice them thinly and soak these
slices in the ginger juice, rice wine, egg white, salt, and
the sugar for half an hour, stirring two or three times.
2. Toss the mushrooms with lotus root flour.
3. Heat a wok or a fry pan, add oil, and stir-fry the
mushrooms until crisp. Then remove them and drain
on paper towels.
4. Fry the garlic, black beans, and the chili peppers
in the oil and when hot, add the mushrooms and stir
gently for one minute before putting them the lettuce
leaves, then serve.