Fried Bamboo Fungus With Okra Recipes

FRIED BAMBOO FUNGUS WITH OKRA

Steps:

• Do not choose the artificial treatment of bamboo fungus. The natural color is slightly yellowish. Soak it in warm and light salt water for 10 minutes. During this time, you need to change the water 2-3 times. At the same time, carefully squeeze the tail and the top fan of the fungus. Cut off the shape, leaving only the white mushroom body in the middle
• Since the bamboo fungus itself has no taste, in order to increase the taste, the bamboo fungus is blanched for a while in a mushroom soup made of eryngii mushrooms, chanterelles, etc., and then removed, so that it can absorb a certain amount of soup for later use , Can be cut into 3-4 cm long
• The bamboo fungus filled with mushroom soup, set aside
• After the okra is cleaned, the whole tree is blanched in salty boiling water for a while, and a small amount of vegetable oil can be added to the boiling water in advance to keep the okra bright and bright. Cool in cold water and cut into small pieces for later use.
• Red pepper and okra are cut into small pieces
• Pour the red pepper and okra into the pot together, stir-fry for a while with a little vegetable oil, the okra has been blanched, and the time for stir-frying should not be too long
• Pour in the processed bamboo fungus and stir fry for a while, add salt to taste, add a little mushroom soup to increase its umami taste
• Finished product: light and refreshing, okra has a unique plant fragrance and sticky taste, bright color, rich nutrition, and can improve appetite. The taste of bamboo fungus is the best. After sucking the mushroom soup, it is crisp and delicious. Top grade in vegetarian food
• Finished product

FRIED OKRA

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

PAN-FRIED OKRA

Steps:

• Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
• Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
• In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
• Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.