Posted on Wednesday, 4 April 2012 and filed under Vegetarian Corner , Vegetarian Recipes: Chinese Food , Wong Eileen , . You can follow any responses to this entry through theRSS 2.0 . You can leave a response or trackback to this entry from your site
mushrooms have been used for medicinal purposes since thousands of years ago? Our ancestors knew that edible mushroom has a role to play in preserving health as it contains anti-bacterial, anti-inflammatory, anti-oxidant properties and more. It is known to be useful in reducing one’s stress level, blood pressure, cholesterol, and serves as a good kidney and nerve tonic. Therefore, the Chinese community used mushrooms as a supplement for their daily meals.
Today, I will be introducing to you a delicious crispy dish of exquisite taste. It is indeed a mouth-watering delight, especially for mushroom lovers.
Roughly 20 heads of fresh Shitake mushrooms (also commonly known as Chinese black mushroom)
½ cup self raising flour
½ cup Corn starch flour
½ cup cold water
1 Tbsp cooking oil (Separately prepare another 3 cups of oil for deep frying)
1 tsp baking powder
1 Tbsp of finely chopped fresh Parsley
Pinches of salt to taste
Some fresh Coriander for garnish
NOTE: If the mushroom size is too big, you can cut it half.
1) Put in self raising flour, corn starch flour, baking powder, salt, cooking oil and water into a mixing bowl and mix well. If the batter is too thick gradually add in some extra cold water until the texture turns slightly watery. The batter must still however, be able to stick on the mushrooms.
2) After the batter is thoroughly mixed, add in the finely chopped Parsley.
3) Heat a pot of oil for deep frying. Ensure that the oil is hot enough. You can test it by dropping a small portion of batter into the pot to check if it is ready for deep fry.
4) Gradually put in the mushrooms into the batter by dipping them evenly one-by-one.
5) Insert them one-by-one into the pot for deep fry until they turn golden brown.
6) The dish is now ready to be served. You can garnish the dish with Coriander to make it look presentable.
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Author: Wong Eileen
Copyright © 2012 Sandhya Maarga Holistic Living Resources
Holistic Living Annex (Volume 1, Issue 4 - MAY 2012 Edn)
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