Pineapple Mountain Mushroom
Crispy flour-dusted dried hazel mushrooms quickly tossed in the wok with briefly oil-blanched dragon fruit and pineapple strips, finished in a clove cream sauce.
Ingredients
dried hazel mushrooms (soak in warm water for half an hour, remove roots, wash, and squeeze out the water)
100 g
dragon fruit flesh (cut into strips)
100 g
pineapple flesh (cut into strips)
100 g
Maggi mushroom powder
2 tsp
cornstarch (for dusting)
3 tbsp
cooking oil
2 cups (about 50 g used)
clove cream sauce
2 tbsp
Instructions
1
Prepare the ingredients
Soak the dried hazel mushrooms in warm water for half an hour, remove the roots, wash, and squeeze out the water, then season with Maggi mushroom powder; cut the dragon fruit flesh and pineapple flesh into strips separately.
2
Fry the hazel mushrooms
Heat the cooking oil in a pot to about 60% hot, coat the hazel mushrooms with cornstarch, and fry them in the oil for 2 minutes until crisp. Remove and drain the oil.
3
Blanch the fruit in oil
Quickly pass the dragon fruit and pineapple strips through the hot oil, then pour them out and drain off the oil for later use.
4
Combine
Add the fried hazel mushrooms, fruit strips, and clove cream sauce, then quickly toss to coat and plate.
