肉松鸡腿菇CHICKEN MEAT FLOSS WITH ERYNGiI MUSHROOMS
- Prep Time30 Mins
- Cook Time20 Mins
- Type
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【烹饪小贴士】炒炸鸡腿菇和调味料时，手脚要快，以避免烧焦。
Ingredients
材料
Ingredients
沾料
Coating
调味料
Seasonings
Directions
Step 1
把鸡腿菇撕小块，然后沾蛋白再沾薯粉和粘米粉混合料。Tear eryngii mushrooms into bite-sized pieces. Dip into egg white then coat the pieces in tapioca and rice flour mixture.
Step 2
起锅热油，把鸡腿菇炸至酥脆。Deep-fry the pieces in hot oil till crispy.
Step 3
另外以干净的锅把炸鸡腿菇和调味料一起用中火炒均，然后加入鸡肉松、指天椒及青葱粒，迅速兜均即可盛出。Heat wok over medium flame and add in pre-fried mushrooms. Stir in seasoning ingredients and toss briskly then add in chicken meat floss，bird’s eye chillies and spring onion.Toss quickly to combine. Dish out and serve.
