日式金沙鲍鱼菇Japanese Style Oyster Mushroom with Salted Egg

材料（10人份）
鲍鱼菇500克、生粉3茶匙

金沙咸蛋材料：
A:牛油少许、咸蛋粉7汤匙、咖哩叶数片、指天椒1条（切小粒）、糖2茶匙
B:苏打饼3块（搅成粉）、家乐鸡精粉300克、紫菜2片（剪长条）、麦片7汤匙、辣椒干粉1汤匙、芝麻2汤匙、肉松少许

装饰：黄瓜数片

做法：
1.鲍鱼菇洗净拍上薯粉。
2.烧热适量炸油，以中火把沾了生粉的鲍鱼菇炸至酥脆，捞出沥油。
3.再开锅，下少许牛油，放入咸蛋粉爆香。
4.加入咖哩叶、指天椒和糖，再下已炸好的鲍鱼菇，炒匀。
5.接着加入金沙咸蛋材料B炒至材料均匀包裹鲍鱼菇。
6.熄火后撒上额外2汤匙咸蛋粉拌匀上碟。
7.以黄瓜片装饰即可。

Ingredients(Serves 10)
500g oyster mushrooms, 3 tsp tapioca flour

Golden Salted Egg Mix Ingredients
A: Some butter, 7 tbsp KNORR Golden Salted Egg Powder, a few pieces curry leaves, 1 bird’s eye chilies (chopped), 2 tsp sugar
B: 3 pieces cream crackers (crushed), 300g KNORRchicken stock powder, 2 pieces seaweeds (shredded), 7 tbsp oat flakes, 1 tbsp dried chilli powder, 2 tbsp sesame seeds, some chicken floss

Garnishing: cucumber slices

Method:
1.Rinse and dust the oyster mushrooms with tapioca flour.
2.Heat some cooking oil in the wok, deep fry the flour coated oyster mushrooms over medium heat until crispy, then drain.
3.Heat some butter in the wok to saute KNORR Golden Salted Egg Powder until fragrant.
4.Add in curry leaves, bird’s eye chilies, sugar, return the fried oyster mushrooms to wok.
5.Toss in all Golden Salted Egg Mix Ingredients B. Stir until the mushrooms are well coated.
6.Remove from heat, spoon in extra 2 tbps of KNORR Golden Salted Egg Powder and stir until well mixed.
7.Decorate with cucumber slices.Serve.