Spicy Sweet Sour Crispy Mushroom

Ingredient

• 250 gr Oyster Mushroom, wash and squeeze the water, then shred
• The oil for frying

Dyeing material

• 50 gr medium protein flour
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• 1/4 tsp Pepper powder
• 1/8 tsp Baking soda
• 100 ml Ice water

Coating material

• 100 gr medium protein flour
• 20 gr cornstarch
• 1/4 tsp Broth powder

Sauce Ingredients

• 1 pc Carrot, cut into matchsticks
• 2 cloves Garlic, finely chopped
• 1/2 pc Onion, thinly sliced ​​lengthwise
• 1 red chili, remove the seeds & thinly slice lengthwise
• 1 tg scallion, sliced ​​oblique
• 2 tbsp sweet and sour sauce
• 2 tbsp tomato sauce
• 2 tbsp extra spicy chili sauce
• 1 tsp sweet soy sauce
• 1/4 tsp Salt
• 1 tsp sugar
• 1/4 tsp mushroom stock/broth powder
• 200 ml Water
• 1/2 tablespoon cornstarch, dissolved in 1 tablespoon water
• 2 tbsp Olive oil/vegetable oil

How to make

• 1. Coating material: mix & mix well all coating ingredients. Set aside.
• 2. Heat the cooking oil on medium heat.
• 3. Dip ingredients: mix flour, garlic powder, pepper powder, salt & baking soda. Stir well. Pour in the ice water, mix well until there are no lumps of flour.
• 4. Dip the oyster mushrooms one by one into the dye. Then roll it into the coating material, fry the mushrooms until cooked & crispy. Lift & drain.
• 5. Sauce ingredients: heat olive oil. Saute garlic, onions & red chilies. Stir until fragrant.
• 6. Add the carrots, stir until the carrots are wilted.
• 7. Add water, sweet and sour sauce, tomato sauce, chili sauce, sweet soy sauce, salt & sugar. Stir well, cook until boiling. Add mushroom broth, mix well. Taste correction.
• 8. Enter the cornstarch solution, mix well. Cook until bubbling. Finally, add the sliced ​​onions. Stir well, turn off the fire.
• Serving: Arrange the crispy mushrooms on a serving plate, then flush with the sauce. Serve immediately after drenched in sauce, so that the mushrooms remain crispy.

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