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Salt & pepper crispy mushrooms ‘椒盐杏鲍菇’?Sharing a simplified Chinese take-out dish that you can quickly make at home??These mushrooms have an addictive crunchy outer layer with a spicy kick from the peppers?. I hope you give this dish a try & have a wonderful Monday, friends.?
Recipe (yields 2-3 servings)
?Ingredients:
~ 10oz. King oyster mushrooms – cut into 1inch chunks
~ 1 small onion, sliced
~ 2 teaspoons minced garlic
~ 1 tablespoon chopped jalapeño pepper
~ 1/2 teaspoon salt
~ 1/2 teaspoon ground white/black pepper
~ oil
?Batter ingredients (mix all below until well combined):
~ 2/3 cups rice flour
~ 2 teaspoons tapioca starch
~ 1/2 teaspoon salt
~ 1/2 teaspoon ground white pepper
~ 1/2 cup cold water
✅To make the crispy mushrooms, dip mushrooms in batter & shake off excess. Preheat air fryer to 390F for 3 mins, then brush the rack with oil & place battered mushrooms on the rack. Air fry for 5 mins, then brush mushrooms with oil & air fry for another 10-12 mins or until golden brown & crispy with a few shakes in between.
Alternatively, place battered mushrooms on a greased lined baking sheet, then spray/brush mushrooms with oil. Bake at 450F until golden brown (flipping halfway through).
✅In a heated non-stick pan with 2 teaspoons oil, sauté onion then garlic & jalapeños until fragrant. Then add in battered mushrooms, salt, pepper & give it a quick toss to evenly coat the mushrooms. Serve warm with your favorite grain.
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