garing awet! CRISPY ENOKI!
Resep
Crispy Fried Enoki Mushrooms
Bahan
Adonan:
Taburan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu protein sedang, maizena, baking powder, garam, bawang putih bubuk, kaldu bubuk, dan lada putih, lalu aduk sampai rata.
- Tuang air soda dingin sedikit demi sedikit sambil diaduk sampai adonan licin; adonan sengaja dibuat lebih encer daripada adonan onion ring.
- Tutup adonan dan istirahatkan di kulkas selama 15 sampai 20 menit.
- Buat bumbu tabur dengan mencampur five spice powder, chili powder, smoked paprika, garam, gula, dan chicken powder sampai rata.
- Potong dan buang bongkol bawah jamur enoki selagi masih terbungkus plastik, lalu sayat jamurnya menjadi lembaran pipih.
- Balur lembaran jamur dengan tepung tipis-tipis, lalu tepuk-tepuk supaya tidak ada tepung berlebih.
- Panaskan minyak, celupkan lembaran jamur ke dalam adonan, lalu tiriskan sebentar supaya lapisannya tidak ketebalan.
- Turunkan jamur ke minyak panas di api sedang sambil digoyang pelan supaya tidak lengket, lalu goreng bolak-balik sampai golden dan garing.
- Angkat dan tiriskan jamur, lalu taburi bumbu tabur tipis-tipis selagi panas.
Ingredients
Batter:
Seasoning:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the all-purpose flour, cornstarch, baking powder, salt, garlic powder, bouillon powder, and white pepper until evenly combined.
- Pour in the cold soda water little by little while whisking until the batter is smooth; it should be deliberately thinner than onion ring batter.
- Cover the batter and rest it in the fridge for 15 to 20 minutes.
- Make the seasoning by mixing the five spice powder, chili powder, smoked paprika, salt, sugar, and chicken powder until even.
- Trim off and discard the root base of the enoki while it is still in its plastic wrap, then slice the cluster into flat slabs.
- Dust the mushroom slabs with a thin coat of flour and tap off any excess.
- Heat the oil, dip each slab into the batter, then let the excess drip off so the coating stays thin.
- Lower the slabs into the medium-hot oil while shaking them gently so they do not stick, then fry, turning, until golden and crisp.
- Lift the mushrooms out and drain them, then sprinkle lightly with the seasoning while still hot.
Mode Masak
garing awet! CRISPY ENOKI!
Crispy Fried Enoki Mushrooms
garing awet! CRISPY ENOKI!
garing awet! CRISPY ENOKI!
Bahan
Adonan:
Taburan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu protein sedang, maizena, baking powder, garam, bawang putih bubuk, kaldu bubuk, dan lada putih, lalu aduk sampai rata.
- Tuang air soda dingin sedikit demi sedikit sambil diaduk sampai adonan licin; adonan sengaja dibuat lebih encer daripada adonan onion ring.
- Tutup adonan dan istirahatkan di kulkas selama 15 sampai 20 menit.
- Buat bumbu tabur dengan mencampur five spice powder, chili powder, smoked paprika, garam, gula, dan chicken powder sampai rata.
- Potong dan buang bongkol bawah jamur enoki selagi masih terbungkus plastik, lalu sayat jamurnya menjadi lembaran pipih.
- Balur lembaran jamur dengan tepung tipis-tipis, lalu tepuk-tepuk supaya tidak ada tepung berlebih.
- Panaskan minyak, celupkan lembaran jamur ke dalam adonan, lalu tiriskan sebentar supaya lapisannya tidak ketebalan.
- Turunkan jamur ke minyak panas di api sedang sambil digoyang pelan supaya tidak lengket, lalu goreng bolak-balik sampai golden dan garing.
- Angkat dan tiriskan jamur, lalu taburi bumbu tabur tipis-tipis selagi panas.
Ingredients
Batter:
Seasoning:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the all-purpose flour, cornstarch, baking powder, salt, garlic powder, bouillon powder, and white pepper until evenly combined.
- Pour in the cold soda water little by little while whisking until the batter is smooth; it should be deliberately thinner than onion ring batter.
- Cover the batter and rest it in the fridge for 15 to 20 minutes.
- Make the seasoning by mixing the five spice powder, chili powder, smoked paprika, salt, sugar, and chicken powder until even.
- Trim off and discard the root base of the enoki while it is still in its plastic wrap, then slice the cluster into flat slabs.
- Dust the mushroom slabs with a thin coat of flour and tap off any excess.
- Heat the oil, dip each slab into the batter, then let the excess drip off so the coating stays thin.
- Lower the slabs into the medium-hot oil while shaking them gently so they do not stick, then fry, turning, until golden and crisp.
- Lift the mushrooms out and drain them, then sprinkle lightly with the seasoning while still hot.
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