Today AK requested for pork rib soup with lotus root, and a deep-fried mushroom snack for supper. I made both, cos what is cooking if not done for love? Plus, I like cooking too
Deep fried mushrooms! The act of transforming the healthy, low-calorie piece of yummy fungus into an artery-clogging, heart-attack inducing, sore-throat a-beckoning even yummier piece of fungi.
The hardest part to me is controlling the oil temp during the deep frying process, and the subsequent cleanup after the deep fry- both my kitchen floor and my hair.
Here's what you need -
Oyster mushrooms
Beaten egg
Flour
Oil for deep frying
Have flour is 2 bowls, and beaten egg on the ready. Sprinkle some salt and any othe flavouring into one of the bowls and mix with the flour. I used plain salt.
Try to get the pieces to be of even size - they cook more evenly.
Dredge mushrooms in flour, then in the beaten egg, then flour again.
Heat up a heavy-bottomed pan filled with oil for deep frying.
Test a small piece to ensure that the temp is alright - it should sizzle but not brown straightaway. If it does brown then the oil temp is too high, turn off the heat and wait for the oil to cool a little.
Deep fry the mushrooms till golden brown, about 1-2 mins per batch.
Like all deep fried stuff, this is only worth eating hot off the fryer, still glistening with grease in all its glory.
3 am: Now, off to mop the floor and wash my hair.
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