Thursday, 17 January 2013

炸芽菇饼(Fried Arrowhead Chips)



对安迪漾来说,众多年饼当中,
最好吃,最pandai 做的非炸芽菇莫属。


说起来也是很奇怪,
安迪漾认识一些烹饪高手,
平时一般的山珍海味,都难不倒他们,
可是偏偏这简单的炸芽菇却考起他们,
你怎么说?
安迪漾就说:万事皆讲“缘” 
缘深好办事。

像不像装满金钱聚宝盆






一年365天,安哥宋只在炸芽菇这一天,
才入厨大显身手,
你说,他对芽菇的爱有多深?


吃过芽菇饼的人,都知道,一片接一片,
很难停得了口的。


最叫人喜爱的,还是嚼后余留在口里那阵芽菇饼香,
久久不失,回味无穷!





喜欢的朋友,今年你也一起来炸吧!
enjoy !


材料:
1000克芽菇
适量盐
适量炸油

Ingredients:
1000g arrowhead
Some salt

Oil for deep-frying



做法 Method

1。 选购芽菇,最好如图中中型的,一粒约重40~ 45克。过大颗的芽菇不利于刨削的工作,会卡削刀。
 另外千万不好贪小便宜,把芽菇蒂都折断以减轻重量, 因为这芽菇蒂可是方便你更安全又快速完成刨削的工作。

1. When buying the arrowheads, try choosing arrowheads that are medium-sized (as shown in the picture), which is about 40-45g each. Arrowheads that are too large would hinder the slicing process. Another thing to note is to not break off the stalk of each arrowhead as it serves as a handhold when slicing later.


2。 将芽菇用削刀去皮,洗干净。

2. Skin the arrowheads and rinse them.


3。 在一个大盆里,注入水,加入1汤匙盐。
然后将去皮后的芽菇粒,丢进盐水盆泡澡咯,约30分钟。

3. Fill a large container with water, then add in 1tbsp of salt. Immerse the arrowheads in the salt water for about 30 minutes.




4。 将泡过盐水的芽菇粒,置放沥干篮里,沥干水分,以待油炸。

4. Drain the arrowheads in preparation for deep-frying.




video


5。 热油,用刨刀直接将芽菇刨片入油锅,炸至金黄色即可。

5. Heat up the oil in a wok and, using a hand slicer, slice the arrowheads straight into the oil and fry until golden yellow.










I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

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