In this video, Betty demonstrates how to make a delicious appetizer (or side dish)—her Crisp and Juicy Deep-Fried Mushrooms. They have a thin batter that fries up to be golden and crispy, while the mushrooms themselves remain luscious and juicy! NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE. Ingredients: ½ cup self-rising flour 1/3 cup corn starch ½ cup cold water 1 tablespoon warm vegetable oil 2 teaspoons baking powder vegetable oil for deep-frying (I used peanut oil.) baby portobello mushrooms (as many as you want to fry), cleaned and trimmed, if necessary In a small mixing bowl, combine ½ cup self-rising flour and 1/3 cup corn starch. Stir in ½ cup water. Continue stirring until batter is smooth. You may add more water, a little at a time, to get the consistency of batter that will coat the mushrooms. Stir 1 tablespoon warm oil into batter, and then add 2 teaspoons of baking powder. Mix well. Now, heat your oil in a deep-fry pot, until a test mushroom sizzles. Then you may coat a few mushrooms at a time and put them gently into the hot oil. They will cook very quickly, so tend to them with a metal draining spatula, and lift them out and onto a tray with paper toweling when done. Continue this method until all mushroom are cooked. Pat off any extra oil with a paper towel, and place the Crisp and Juicy Deep-Fried Mushrooms on a nice serving plate. Scrumptious!
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