Using Baking Powder, Mushrooms Become Very Crispy and Not Soggy

Dream - Usually, fried food that is left for a long time and not eaten will become soggy. As a result, the change in texture will make the fried food less delicious.

The texture of fried food can stay crispy if you use the right flour mixture. Dream friends can use a crispy flour mixture that will stay crispy longer to process various types of fried food, including crispy mushrooms.

Photo: Shutterstock

Follow the secret of crispy mushrooms that last longer from Culinary Content Creator, Vindi Karsita below.

Ingredients:

• Oyster mushrooms
• 8 tbsp all-purpose flour
• 4 tbsp cornstarch
• 1/2 tsp pepper
• 1 tsp salt
• 1 tsp powdered broth
• 1 tsp powdered garlic
• 1 tsp baking powder
• Water

How to make crispy mushrooms:

1. Clean the oyster mushrooms and drain the water until completely dry

2. Mix all-purpose flour, cornstarch, pepper, powdered broth, salt, powdered garlic, and baking powder. Stir well

3. Take a little mixture of flour in a separate container and pour in enough water. Stir well

4. Put the mushrooms into the wet batter, lift and transfer to the dry batter. Make sure all surfaces are covered with wet and dry batter

5. Fry the crispy mushrooms in hot oil until cooked, then serve

      View this post on Instagram      

A post shared by Vindi karsita | resep masak harian (@vindikarsita)

Corn Fritters in Cuko Soup, Delicious Fried Food for Breaking the Fast

Dream-Who is required to eat fried food when breaking the fast? For those of you who are looking for fried food recipes, the recipe for corn fritters in cuko soup could be the answer.

The combination of sweet corn, savory spices, and spicy cuko is hard to resist. This menu is a unique combination, because usually cuko soup is served as a topping for pempek.

This time it is served with corn fritters. Shared by the Instagram account @alunrahma, who likes to share recipes, let's take a look at the recipe. Dream friends can make it at home.

Dream friends must try it themselves!

Ingredients:

- 2 pieces of sweet corn

- 2 tbsp all-purpose flour

- 1 1/2 tbsp rice flour

- 1 stalk of green onion

- 1 stalk of celery

- Some pepper powder and mushroom broth

- 8 cloves of garlic

- 4 cloves of shallots

- 200 grams of brown sugar

- 1 tsp granulated sugar

- 1/2 tsp salt

- 1 1/2 tbsp tamarind

- 8 bird's eye chilies

- 1 tsp roasted shrimp paste

- 300 ml water

How to Make Corn Fritters:

- Grind a smooth paste from 3 cloves of garlic, 4 cloves of shallots, and 0.5 tsp salt

- Use a knife to cut 2 corn cobs into kernels

- Put the corn into a bowl. Then add 1 stalk of chopped green onion and celery, 5 tbsp all-purpose flour, 1.5 tbsp rice flour, 0.5 tsp pepper powder, 1 tsp mushroom broth, and the ground paste

- Add water little by little and stir the batter until the texture is not too thin or too thick

- Drop the batter one by one to be fried in hot oil. Try to flip the fritters only once so that the fried food is not too oily

- Remove and drain the fully cooked fritters

How to Make Cuko Soup:

- Prepare 1 tsp roasted shrimp paste, 4 cloves of garlic, and 8 bird's eye chilies, then grind them coarsely

- Then heat 200 grams of brown sugar with 300 ml water and cook until the sugar dissolves

- Once dissolved, add the ground paste and add sugar and salt to taste. Add tamarind according to taste. When it boils, simmer over low heat and wait until it thickens slightly. Strain the cuko soup

- Serve the corn fritters on a plate and serve with a side of cuko soup. Enjoy it immediately after the Maghrib call to prayer

Report by Hany Puspita Sari