Mini Mushroom Sweet & Sour
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Mini Mushroom Sweet & Sour is a traditional Korean Side Dishes dish featuring Mini Kabocha Squash, Salt, Starch Powder, Egg White. Difficulty: Hard. Ready in about 35 minutes.
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π Step-by-Step Instructions
Wash the mini mushrooms thoroughly and lightly sprinkle with salt.
Add a little water to starch, let it settle, pour off the water on top, and make a thick starch paste.
Blanch the broccoli and cut small. Half-moon slice the cucumber. Cut the carrot into ginkgo leaf shapes. Remove the seeds from the bell pepper and cut into triangles.
Mix soy sauce, red vinegar, and sugar evenly to make sweet and sour sauce.
Add the thick starch paste and egg white to the salted mini mushrooms and mix evenly.
When the frying oil reaches 170β180Β°C, deep-fry the starch-coated mushrooms until crispy. In a pan, bring the sweet and sour sauce to a bubbly boil, add the sliced vegetables, cook briefly, add a spoonful of starch water, boil, and pour over the fried mushrooms.
