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我的超市運動-Sep/3 消失的地下超市?!你不知道的多倫多神祕通道!

Hi, Lovelies! Today we're going to make the plant-based Fried Chicken. It's totally gluten and egg free. It takes a bit work there as you will need to prepare the fry stuff! But trust me you're gonna enjoy every single bite! Let's COOK!

You will need:
- 3 King Oyster mushroom
- 1 big piece "Yuba" aka tofu skin. mine is 25cm diameter round one. 
- oil for pan fry

For seasoning King oyster mushroom, you will need:
- 1/8 teaspoon of Chinese five-spice powder
- 1/4 teaspoon of white pepper
- pinch of salt

For seasoning Tofu skin, you will need:
- 1 teaspoon of Coconut amino acid or soy sauce
- some water

For the batter: ( I use 2 styles of starch to create different textures. One of each will also be fine for the recipe)
- 1 small fermented tofu
- 1/4 teaspoon of Chinese five-spice powder
- 1/4 teaspoon of white pepper
- 3 Tablespoons of tapioca starch
- 3 Tablespoon of potato starch
- 50ml water

For the coating:
- 4 Tablespoons of tapioca starch
- 1-1/2 Tablespoon of almond flour
- 1/8 teaspoon of baking soda
- 1/8 teaspoon of baking powder
- 1-1/4 Tablespoons of water

Methods:
1. The two king oyster mushroom will need to be marinated overnight. You can leave the 3rd mushroom on the next day. Cut off the head and bottom of mushroom and boil them until soft. Let them completely cool, spread them out as shown on video. Use the fork to poke them through, this will help for the marinate and easy to eat later. 

2. rub the seasonings on both sides of mushroom and let them sit in the fridge overnight or at least 3 hours.

3. The next day, use a bit of coconut amino acid or soy sauce to marinate the tofu skin for about 1 hour. Then prepare the 3rd mushroom in the same way and leave it no seasonings to mimic the center of fried chicken. 

4. Mix the ingredients of batter and coating. Then we're ready to roll! Drain and spread the tofu skin on a cutting board, smear the batter lightly on tofu skin. Dip the 1st marinated mushroom in the batter and put it on one side of tofu skin, then top on the 3rd mushroom without dipping the batter. Then dip the last marinated mushroom in the batter and put it on top of the 3rd mushroom. 

5. Then cover the tofu skin on mushroom and roll. Remember to smear some batter on tofu skin on each rolling. 

6. After finish the rolling, dip the roll in the batter and let it covered by the coating powder on both side. Let it sit a while and now you can prepare for the pan fry.

7. Pour oil in non-stick pan and medium heat. I sprinkle some basil leave into the oil to enhance the flavour. When the leaves are sizzling, take them out then put the roll into the pan. Pan-fry about 2 mins for each side. Take the roll out and turn the heat to medium high. Then put the roll back to the pan and quickly fry both sides until it colored. The 2nd fry will make the skin more crispy. Quickly fry the basil leaves too.

8. Slice the vegan fried chicken and sprinkle some smoked paprika or more salt and white pepper! Then you're done! Bon Appetit!

每日一素快閃廚房, 今天要分享的全素菇菇炸雞排! 無蛋無麵粉, 但口口酥脆, 就算冷掉還是一樣酥脆喔!

- 材料: 1捲
3根 杏鮑菇
1張 豆皮 (我的豆皮是25公分直徑的圓型,若豆皮比較小, 可以多用幾張)
1t (小匙) 醬油或是椰子胺基酸
適量 九層塔

- 醃杏鮑菇材料: 
1/8t (小匙) 五香粉
1/4t (小匙) 白胡椒粉
1小撮 鹽

- 粉漿材料: 
1小塊 豆腐乳
1/4t (小匙) 五香粉
1/4t (小匙) 白胡椒粉
3T (大匙) 顆粒式的蕃薯粉
3T (大匙) 太白粉
50ml 水

- 裹粉材料: 
1-1/4t (小匙) 水
4T (大匙) 顆粒式的蕃薯粉
1T (大匙) 大杏仁粉

歡迎大家分享與訂閱!

訂閱我在方格子的文字: https://vocus.cc/user/@caty2514?page=1&tab=new
凱蒂廚房最新動態:http://www.facebook.com/catyskitchen
中文食譜(原料及詳細作法): https://caty2514.pixnet.net/blog/post/354078679

#vegan #veganfriedchicken #全素 #lowcarb #ketovegan

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