Mini Sweet and Sour Mushroom

Ingredients

Mini Mushroom(120g), Salt(0.3g), Starch Powder(50g) Egg White(30g), Frying Oil(300g) - 소스 : Low-sodium Soy Sauce(30g), Red Vinegar Drink(20g), Sugar(20g) Broccoli(20g), Cucumber(20g), Carrot(20g) Red Bell Pepper(20g), Yellow Bell Pepper(20g) Starch Water(Starch Powder 10g, 물 10g)

Instructions

1. 1

   Wash the mini mushroom thoroughly and lightly sprinkle with salt.

   
2. 2

   Add about half the water to the starch, let it settle, pour off the top water, and make firm starch.

   
3. 3

   Blanch the broccoli in boiling water and cut small; cut the cucumber into half-moon shapes; cut the carrot into ginkgo leaf shapes; and remove the seeds from the bell pepper and cut into triangles.

   
4. 4

   Mix soy sauce, red vinegar, and sugar evenly to make sweet and sour sauce.

   
5. 5

   Mix the prepared thick starch and egg white evenly into the salted mini mushroom.

   
6. 6

   Once the frying oil reaches 170-180℃, deep-fry the starch-coated mini mushroom until crisp; boil the prepared sweet and sour sauce vigorously in a pan again, add the sliced vegetables and cook briefly, add about a spoonful of starch water and boil, then top the fried mini mushroom to finish.