- 300 g White wine vinegar
- 200 g Fresh porcini mushrooms
- 200 g Carbonated water
- 150 g Finferli
- 150 g flour
- 100 g Champignon
- 100 g Mushroom mumps (Pleurotus ostreatus)
- 100 g Sugar
- 60 g Soy sauce
- 2 pcs Eggs
- Peanut oil
Collect the vinegar and sugar in a saucepan and cook on the stove until it begins to color (it will take at least 15-16 ’). Remove the pan from the heat and add the soy sauce (sweet and sour soy sauce). Separate the yolks from the whites, collecting them in two different bowls. Beat the egg yolks with the flour, then add the carbonated water.
Whip the egg white with 4 g of salt. Gently combine the two compounds (batter). Cut the mushrooms into medium-sized touches, dip them in the batter, drain well and fry them in abundant boiling peanut oil until golden brown. Drain on kitchen paper and sprinkle with salt.
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