Sweet and Sour Lion's Mane Mushroom 咕嚕猴頭菇

Sweet and Sour Pork is one of the famous Cantonese dish, we can substitute the meat by the lion's mane mushroom which has a lot of nutrition, the substance is much like the chicken, and best for the people who first try the vegetarian dishes.  

Recipe:  (portion for 4 persons)

2 pcs                        lion's mane mushroom

1 small can               pineapple

half pc                      red pepper

half pc                      green pepper

1 pc                          egg

30g                           plain flour

20g                           corn starch

2 tbsp                       olive oil

@2 tbsp                    water and tomato sauce

@1 tbsp                    corn starch and water

1 tbsp                       sugar

3 tbsp                       white vinegar 

1 tsp                         salt 

Cooking method:  pan fried & bake

Procedure:

1)  Soak the mushroom for 3 hours to remove the smell, dry it and cut in small piece, bake the mushroom in 200c for 20 mins, when cool down, set aside; 

2)  Cut the pineapple/red & green pepper in small pieces, set aside;

3)  Dip the mushroom into the egg mixture, dip into the flour mixture until all over each piece of mushroom;

4)  Pour the oil in the pan over the medium heat, fry all the mushroom for 5-10 mins until golden, pour the other ingredients and fry another 5 mins; then put the tomato sauce/vinegar/sugar/salt, 

5) Immediate in a separate bowl, pour the mix the corn starch and water to the pan to thicken the sauce, done and serve.

**Enjoy!

咕嚕肉是著名的廣東菜之一，我們可以通過有很多營養的“猴頭菇”來替代肉類，它的物質很像雞肉，最適合誰首先嘗試素食菜餚的人。

方藥：（部分為4人）
2個                           猴頭菇
1小罐                        菠蘿
半個                          紅椒
半個                          青椒

1隻                           雞蛋
30克                         麵粉
20克                         玉米澱粉

2湯匙                        橄欖油
各2湯匙                     水和番茄醬
各1湯匙                     玉米澱粉和水 (混合）
1湯匙                        砂糖
3湯匙                        白醋
1茶匙                        鹽 

烹飪方法：煎及200c烤

做法：
1）浸泡猴頭菇3小時，以去除腥味，晾乾後切小塊，用預熱焗爐200℃烤猴頭菇20分鐘，待冷卻;

2）切小塊，待用菠蘿/紅色和青椒;

3）將猴頭菇快速放入蛋液及拿出，浸入麵粉／玉米澱粉混合物，直到每一塊猴頭菇遍佈麵粉，待用；

4）用中火，倒油入鍋裡，將淹了粉的猴頭菇炒5-10分鐘，倒入其它配料炒另外5分鐘; 然後做醬汁：把番茄醬/醋/砂糖/鹽放入炒，

5）立即在一個的碗內混合玉米澱粉和水，倒進鍋中以至汁濃稠，完成和服務。