香菇素鲍鱼 Vegan Mushroom Abalones

香菇用厨房剪刀去根, 洗净。 Use the kitchen scissors to root the mushrooms then wash them.

将香菇放入锅中川烫6分钟。同时可在小碗中放入酱油, 糖, 水, 木薯淀粉, 搅拌均匀, 并依香菇数量准备牙签, 将香菜叶片洗净摘下。 Cook the mushrooms in the boiling water for 6 minutes. Meanwhile, add soy sauce, sugar, water and tapioca starch to a small bowl, mix them evenly, prepare toothpicks according to the quantity of the mushrooms, wash the coriander leaves and remove them.

将香菇捞出放凉, 或用冰块降温。 Fish the mushrooms out and leave them in room temperature until it cold, or cooling them with ice cubes.

将香菇背面白色的部分切成细格子状, 把香菇折叠起来, 然后用牙签一个一个地固定形状。 Cut the white part on the back of the mushrooms into a thin lattice, fold the mushroom then fixed shape in with a toothpick one by one.

将香菇裹上面粉。 Wrap the mushrooms in flour.

在锅里倒入300克煎炸油, 加热后调为中火, 放入香菇下锅炸至酥脆。 Pour 300g of frying oil into the pan, after heated up, turn it into medium heat, deep fry the mushrooms to crispy

捞出香菇放在吸油纸上待用。 Fish out the mushrooms and place them on the oil absorbing paper.

将香菇和芡汁放入锅中以中小火翻炒, 让香菇吸收酱汁的味道。 Put the mushrooms and thicken sauce in the pan and stir fry in the low to medium heat for mushrooms to absorb the sauce.

关火, 加入香菜后用余温搅拌一下, 盛起装盘, 洒上芝麻。 Turn off the fire, add the coriander leaves and stir them with the mushrooms by remaining temperature, place the mushrooms and coriander leaves in the plate, sprinkle sesame seeds.

过滤煎炸油里的面粉残渣,等煎炸油变冷后放入深色玻璃瓶储存下次使用。 Filter the flour residue in frying oil, wait for frying oil to cool down, put it in dark glass bottle and store it for next use.