Good Idea to Cooking Tasty My style Mushroom Crispy Kung Pao π
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To prepare an unforgettable My style Mushroom Crispy Kung Pao π, below are the ingridients needed:
- Provide 2 cups of Cauliflour florets.
- Prepare 5 tbsp of corn starch or other starch.
- Use 6 tbsp of bread crumbs.
- Provide 1/2 tsp of cayenne use a 1/3 tsp for less heat.
- Take 2 tsp of soy sauce.
- Prepare 1 tsp of oil.
- Use of For the Kung Pao sauce.
- Get 4-6 of dried red chilies chinese red chilies,.
- Use 1/2 tsp of coarsely crushed sichuan peppercorns.
- Prepare 4-5 cloves of garlic mince.
- You need 1 inch of ginger minced.
- Get 2 tbsp of scallions chopped.
- Get 2.5 tbsp of low sodium soy sauce.
- Prepare 6 tbsp of bread crumbs.
- Get 1 inch of ginger minced.
After preparing the materials, now you are ready to make your 5-star My style Mushroom Crispy Kung Pao π by following the guidances on this section:
- Cut the florets of cauliflour and keep aside. Preheat the oven to 425 degrees F / 220ΒΊc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter..
- Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency,.
- Start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue..
- If the batter thickens too much while working, add a tsp or more water and mix in and continue. Bake for 30 minutes or longer until the florets are cooked through..
- Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.).
- Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally..
- Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute..
- Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in..
- Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve..
- This is hot you get the flavour then that kick at the back of your throat. But its a lovely flavour.
Recipe : My style Mushroom Crispy Kung Pao π
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step by step to make My style Mushroom Crispy Kung Pao π
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