Monday, 22 July 2013

酥炸椰菜花 ~ Deep fry cauliflower






酥炸椰菜花

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材料 :
椰菜花

面粉糊:
两大汤匙天妇罗粉
一大汤匙合隆粉
水少许

* 搅拌均匀

沾酱
蛋黄酱  (如果里面再放点甜牛奶及少许柠檬汁更妙哦!

做法 :

1.将包菜花放淡盐水中浸泡20分钟,捞出放清水中洗净切成小朵,捞出沥水后放盘内。

2.将包菜花滚上面粉糊。

3.炒锅置大火上烧热,倒入植物油,油烧至五成热时放入沾粉糊的菜心,炸至金黄色,捞出装盘。

4.将蛋黄酱放入小碟内与油炸包菜花一起享用。

** 面糊要浓浓的,炸了才会脆
** 我是一个一个点了粉才放下去炸,先是小火后换中火 ,不必放任何调味料。
 
Deep-fry cauliflower
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Ingredients :
Cauliflower

Flour mixture :
2 tablespoon tempura flour
1 tablespoon “ Hup Loong “ flour
Water

* flour mixture mix together .
Dipping sauce :
Mayonise  ( it taste better if add some lemon juice and condensed milk )
 Method :
1. Soak cauliflower in salt water for 20minutes , take out and wash thoroughly . Cut into pieces , set aside .

2. Dip the cauliflower with flour mixture.
3. Heat oil , deep fry the cauliflower until golden brown .

4. Serve with mayonise .

 ** For better result / or crispy cauliflower , the mixture should be thick .

** I dipped it one by one with lower heat first then medium heat . No need to add seasoning .