5 oz (150 g) reconstituted koumo mushrooms
(substitute fresh or canned mushrooms)
2 cups (500 ml) meat stock
1/4 tsp salt, or to taste
2 egg whites
5 1/2 tbsp (50 g) flour
2 cups (500 ml)
vegetable oil; uses about 2 oz
1/4 tsp MSG
1. Wash the mushrooms well to
remove any sand. Remove the stems.
Blanch twice in meat stock, then
drain and place in a bowl. Add the
salt and MSG and mix well.
2. Whisk egg whites and flour into
batter and coat the mushrooms.
3. Heat the oil in a wok to about
230oF(110oC), add the mushrooms
one by one and deep-fry until the
batter is soaked with oil. Remove
and drain. Heat the oil to
400oF(205oC), or until a piece of
Mix well and serve with the spiced
pepper-salt as a dip.
More delicious soup and stew recipes can be found in
ChineseFoodDIY's Chinese cookbook
"Real & Healthy