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Mushrooms with Longans and Cherries

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250g fresh mushrooms
6 longans
6 cherries
25g carrot
15g soaked winter bamboo shoots
10g green soybeans

  • Cut each mushroom into a shrimp-shape.
  • Wash and dice the carrots and winter bamboo shoots.
  • Mix egg white, flour and baking powder into a paste.
  • Coat the "shrimps" with the paste and deep-fry in 70% heated oil until golden.
  • Leave a little oil in the wok, add shredded ginger, carrots, bamboo shoots, green soybeans, salt, MSG, cooking wine and soup-stock, bring to the boil, thicken with cornstarch and drop in the "shrimps", toss twice and transfer to a plate, surround with longans and cherries.

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