Fried Bamboo Fungus With Okra Food

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 WITH RéMOULADE

Steps:

• Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
• Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
• While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
• In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
• Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
• Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
• Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.