脆炸香菇 Crispy mushroom

【材料】
Mazola混合食油3碗、新鲜香菇2包（约200克1包）、面粉70克、磨碎辣椒粉3茶匙、盐1茶匙、A蛋2粒（只使用蛋白）
【表层沾料】
面包糠1杯、迷迭香2茶匙、盐11⁄2茶匙
【蘸料】
酸奶油100克、少许黑胡椒碎、少许盐调味、新鲜香料茸2汤匙
【蘸料做法】
在碗内将所有蘸料混合拌匀备用。
【做法】
1. 取一大碗，把表层沾料混合待用。（图1）
2. 在另一个大碗内将面粉、辣椒粉及盐捞匀备用。（图2）
3. 将香菇洗净剪去蒂后沾上粉料。（图3-4）
4. 接着将香菇沾蛋白后再沾上面包糠混合料，排在盘中备用。也可收入冰箱让面包糠粘得更加稳固。
5. 在镬或锅内烧热Mazola混合食油，放入香菇炸至金黄色酥脆即可。切记别使用大火以避免香菇未熟外焦。（图7-8）

【Ingredients】
3 bowls Mazola blended cooking oil, 2 packets fresh shitake mushrooms [200 g each packet], 70g plain flour, 3 tsps ground paprika,1 tsp salt, 2 “Grade A” eggs white
【Coating】
1 cup breadcrumbs, 2 tsps or more dried rosemary，1 1⁄2 tsps fine salt
【Dipping sauce】
100 g sour cream, some ground black pepper, salt to taste, 2 tsps chopped fresh herbs(dill or any herbs of your choice)
【To prepare dipping sauce】
Combine dip mixture together in a bowl and set aside.
【Method】
1. In a bowl, combine coating ingredients, set aside.(pic 1)
2. In another bowl, combine flour, paprika & salt.(pic 1)
3. Using a pair of scissors, snip off the ends of each mushroom. Toss the mushrooms into the flour mixture, set aside.(pic 3-4)
4. Dip each flour coated mushroom into egg whites, then roll into the breadcrumb mixture. Place onto a plate, you may chill in the refrigerator for awhile to let the breadcrumbs stick better.(pic 5-6)
5. Heat MAZOLA blended cooking oil in a pot or wok, deep fry each mushroom until golden brown.Do not use too high heat as the mushrooms will not be cooked in the centre while the outside is already burn.(pic 7-8)