Salt and pepper oyster mushrooms
Chinese Cooking Demystified · ♥ 8.7K likes · 297.8K views · 9 min video
Read about mushrooms in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g oyster mushrooms
- water
Bring a pot of water to a boil and blanch the oyster mushrooms about three minutes, then take them out and let them cool.
Once cool to the touch squeeze the excess liquid out thoroughly and put them in a bowl.
- ¼ tsp salt
- ½ tsp sugar
- ½ tsp soy sauce
Mix with salt, sugar and soy sauce and leave to marinate until you are ready to fry.
- 3 tbsp cornstarch
- 3 tbsp rice flour
- 1 l oil
Immediately before frying, coat them in the cornstarch and rice flour mixture.
Heat about a liter of oil in a wok to roughly 180 centigrade, until bubbles form rapidly around a pair of chopsticks, and drop the mushrooms in one by one.
Fry about seven minutes to drive out the moisture inside, until a chopstick pulled through feels obviously hard, then drain on a paper towel lined plate.
- Sichuan peppercorn seasoning
Pour out the oil, rub the wok with a paper towel, and over a medium-low flame toss the fried mushrooms with the Sichuan peppercorn seasoning; heat off.