Tuesday, 3 February 2015

2015年菜 ~ 金花朵朵开(Enoki Mushroom Roll)



 如果倒数,距离年除夕,只有约2个星期罢了。
今天安迪和大家分享这道素食年菜,
希望你们会喜欢。
Only two weeks left till CNY eve! So I would like sharing a vegetarian dish with you today. Hopefully you'll like it!




 虽然是素食,可是异常美味可口。
外貌还有点像束花呢。
It may be vegetarian, but it's finger licking good! It's also such a pretty dish, looking like a bunch of flowers!


金花朵朵开
食谱参考 :美味风采第76期

材料 
鲜金针菇 1包
紫菜 2片      
豆包 4片


炸脆浆:
面粉 60克
粘米粉 1茶匙
发粉     1茶匙
咖哩粉 1/2茶匙
盐  少许
油  3汤匙
水 80毫升


甜酸果酱 :
番茄膏 4汤匙
蓝莓果酱  1汤匙
辣椒酱  1汤匙
柠檬汁  1/2茶匙
糖1/2汤匙
盐,味素  各1/4茶匙
油   1/2 汤匙
水 1/4杯

 做法:

1。 将金针菇去蒂,分成12等份。豆包分成12等分,揸去水分,混沾少许的盐和咖哩粉。 每片紫菜剪开3长片,再对半剪开备用。
2。 将所有炸脆浆材料拌成面糊。
3。  取1份金针菇,下端用豆包包紧,用一小片紫菜卷起,再用面糊封口。
4。 沾上炸脆浆,炸至金黄色即可上碟。
5。最后煮滚酸果酱至浓稠,以供享用时沾上酱汁。

温馨提点:  金针菇分出等份不要弄散,吸干水份才包卷。




Enoki Mushroom Roll

Ingredients  :
1 pkt Enoki mushroom
2 pcs seaweed
4 pcs gluten (apportion into 12)

Deep fry batter :
60g plain flour
1 tsp rice flour
1 tsp baking powder
1/2 tsp curry powder
some salt
3 tbsp oil
80ml water

Sweet & sour dipping sauce :
4 tbsp tomato paste
1 tbsp blueberry jam
1 tbsp chili sauce
1/2 tbsp lemon juice
1 1/2 tbsp sugar
1/4 tsp each of salt and MSG
1/2 tbsp oil 1/4 cup water

Method  :
1. Remove stems of mushroom and apportion into 12 sets. Squeeze the gluten to remove excessive water, then marinate with some salt and curry powder. Cut each seaweed into 3 long strips and cut into half again.
2.  Mix the batter ingredients into smooth batter.
3. Wrap the bottom of 1 portion of mushroom with 1 portion of gluten, then wrap the whole thing with seaweed. Seal the edge of the seaweed with batter.
4.  Dip in batter and deep fry until golden brown.
5. Boil all dipping sauce ingredients until thicken. Serve with mushroom roll.

Tips :
Make sure the gluten and seaweed wrapper doesn't loosen and make sure the mushrooms are dry before wrapping.



希望这道素食料理可以在新年期间,
在众多大鱼大肉中,起了一个平衡的作用。
This vegetarian dish can serve as a balance to the meat dishes that are commonly served during CNY celebrations.


加了咖哩粉的豆包,还真的很香;
Q弹的金针菇,添了嚼劲感;
香脆的面糊,也给这道料理加分不少;
简单说,Hociak !
The curry powder compliments the gluten really well, while the crispy batter and chewy enoki mushrooms give this dish a unique texture. In short, a dish not to miss!


I'm linking this post to the
"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.





I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015
Hosted by Miss B of Everybody Eats Well In Flanders
and co-hosted by Charmaine of Mimi Bakery House

8 comments:

  1. Yummy-licious! I could smell nice fragrance & QQ crispy texture of this Enoki Mushroom Roll !

    ReplyDelete
  2. Aunty Young 新年用素料理来取代肉料理, 不错的主意哦! 金针菇是我的最爱, 炸了更香! 喜欢!:)

    ReplyDelete
  3. Aunty Young的这道 素料理看来容易做又好吃,我一定要把视频记下,做给加入吃。谢谢分享。

    ReplyDelete
  4. 好有创意的一道素食。。
    孩子们很喜欢金针菇,Aunty Young谢谢你 的分享

    ReplyDelete
  5. Ini wa like like ... tapi, kena get豆包先。。嘻嘻!

    ReplyDelete
  6. I would love to try this, but too bad I dont deep fry. Super love enoki mushrooms.

    ReplyDelete
  7. These look like baby squids. Very cute!

    ReplyDelete

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