jessiefoodinthekitchen

Welcome to this delectable vegan treat: incredibly crispy deep-fried mushrooms with soybean paste! These mushrooms are an absolute joy for all palates, with a crispy outside that gives way to delicate, somewhat chewy sweetness inside. I am going to share with you some tips to help you create an incredibly crispy, vegan- friendly outer layer that takes the mushrooms to a whole new level. Tips of making fried mushrooms 1.Avoid soaking or washing mushrooms I try to choose clean, fresh mushrooms so that cooking doesn't require soaking the mushroom or to avoid them absorbing water and becoming super moist. If you need to wash the mushroom, wash quickly under running water, and gently squeeze the water content out. 2.Double frying technique The outsides of the mushrooms are crispier when they are fried twice. The first fry cooks the mushrooms through, while the second fry crisps up the outside and drains any leftover oil that may have been absorbed during the first fry, giv

Everyone has their mother's "stir-fried food in a cube form" ( 麻辣菜脯炒粒粒 ), just the ingredients and seasonings may vary. This dish is about to take most of the ingredients left in the refrigerator to be cooked and placed on a plate. This is a quality of traditional mothers as well as a kind of longing for their flavour of them. They all have complementary aromas, so no one ingredient in this dish has the dominant flavour. This recipe for pickled radish cuisine is always delicious and capable of increasing your hunger. Today, I'm going to share a delicious recipe for pickled radish with mushrooms in a spicy Sichuan sauce. The most time-consuming step in making this dish is chopping all the ingredients into uniform-sized cubes because it involves a variety of mixed vegetables. This dish is very flexible. If you don't like Chinese sausage, you may replace it with BBQ pork belly (char siu), use long beans in place of French beans, or add sweet corn kernels. You c