奶油酥脆菇Cream Crispy Mushroom

将灵芝菇洗净挤干水份，加入所有材料A腌15分钟，再加入生粉捞匀后，用油炸至金黄色，捞起片刻，再回锅炸一下捞起。Wash mushroom and squeeze out water, marinate with ingredients A for 15 minutes; then coat with tapioca flour and deep fry in hot oil until golden brown, drain and return to hot oil continue to deep fry again briefly, drain.

上碟淋上奶油即成，趁热享用。Pour cream over to serve.

奶油做法Method for cream：烧热材料D，加入已拌匀的材料C慢火煮到适合浓度即可。Heat ingredients D, toss in pre-mixed ingredients C and cook until desired thickness, done.