Ingredients / 材料 200g presoaked monkey head mushroom (wash and tear into bite pieces) / 泡发猴头菇 200克(洗净撕小块) 20 slices ginger / 姜片 20 片
Batter / 脆粉浆 100g plain flour / 面粉 100克 some water / 清水适量 1tbsp oil / 食油 1汤匙
Seasoning
3 tbsp honey / 蜜糖 3汤匙 1 tbsp vegetarian oyster sauce / 素蚝油 1汤匙 some water / 水 少许 1⁄2 tsp vegetarian stock granule / 素调味素 1⁄2茶匙 1⁄4 tsp salt / 盐 1⁄4茶匙 oil for deep frying / 炸油 适量
Method
1. Combine batter ingredients into a running batter. Coat monkey head mushroom with batter and deep fry in hot oil until golden brown, drain. (pic 1-2) 将粉浆材料混合均匀成滑面糊,放入猴头菇沾匀,用热油炸成金黄色,捞起沥干油。(图1-2)
2. Deep fry ginger slices using the same oil till crispy, dish out and drain. (pic 3) 用同一锅油炸姜片至金黄酥脆,盛出沥干油。(图3)
3. Keep 1 tbsp oil in wok, add in seasoning and bring to boil. (pic 4) 锅中留少许油,加入调味料煮至滚。(图4)
4. Toss in all fried ingredients and stir to mix, dish out. 加入炸料快速兜匀即可。