• Sweet and Sour Mushroom<span class='wpmtp-job-title'></span>

Sweet and Sour Mushroom

Sweet and Sour Mushroom
    Sweet and Sour Mushroom

    Ingredients

    160 g
    40 g
    40 g
    40 g
    100 g
    2 pcs
    80 g
    1 lit
    Monkey head mushroom
    Green bell-pepper, quartered
    Yellow bell-pepper, quartered
    Red bell-pepper, quartered
    Corn starch
    Egg yolk, beaten
    Pineapple, diced
    Vegetable oil
    Sweet and sour sauce:
    20 g
    30 g
    1 tsp
    60 g
    30 g
    Tomato sauce
    White vinegar
    Salt
    Sugar
    Water
    Thickening sauce:
    10 g
    20 g
    Corn starch
    Water

    Method

    1. Blanch monkey head mushroom in boiling water, drain and wipe dry.
    2. Brush monkey head mushroom with egg yolk and cover with corn starch. Deep fry the mushroom in 160oC – 180oC until golden brown. Transfer to kitchen paper to absorb excessive oil.
    3. Heat 1/2 tbsp of vegetable oil, saute bell-peppers and pineapple over medium heat. Stir-in mixed sweet and sour sauce, cook well.
    4. Mix corn starch with water, then pour it into the sweet and sour sauce to thicken. Stir-in the monkey head mushroom, cook for another minute. Serve hot.

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