【食材】 食油 適量 包菜花 200克

【粉漿】 麵粉 4湯匙 粘米粉 2湯匙 鹽 1/2茶匙 胡椒粉 1/4茶匙 食油 1/2湯匙 水 80毫升

【Ingredients】 Cooking Oil, as needed 200g of Cauliflower

【Flour Mixture】 4 tbsp of Plain Flour 2 tbsp of Rice Flour 1/2 tsp of Salt 1/4 tsp of White Pepper Powder 1/2 tbsp of Cooking Oil 80ml of Water

【包菜花】富含蛋白質、維生素C的高纖維蔬菜，有助於降低血糖。 其肉質鮮美、細嫩， 裹上一層薄薄的炸粉漿，放入熱油里炸以下， 外脆里嫩的口感，能媲美炸雞腿，非常適合素食者。

小提示: 1. 粉漿不能調配得太水，會導致炸出來的包菜花達不到酥脆口感。 2. 浸泡菜花可使去除縫隙中的菜蟲。 3. 快速回鍋炸數秒可使包菜花更酥脆。 4. 包菜花很容易熟透，不宜炸太久，只需炸3-4分鐘，以保留其酥脆度。 5. 必須撈起炸好的包菜花後再熄火，以否則隨著油溫的降低，包菜花會迅速吸油。

【Cauliflower】is a high-fiber vegetables rich in protein and vitamin C, helping in lowering blood sugar. The unique texture and flavor of cauliflower is suitable to be coated with a thin layer of batter and fry with hot oil. Surprisingly its texture is meaty inside with a light crispy outside and just as delicious as fried chicken wings. This is a best choice for vegetarians.

Tips: 1. Make sure the batter is not too watery else, the deep-fried cauliflower will not crispy enough. 2. Soak the cauliflower florets in salt water can help to remove any pesticides. 3. Re-fry the cauliflower florets for a few seconds to make it even more crispy. 4. The cauliflower is easy to be cooked, so do not overcook it as to retain it's crispness. 5. Turn off the fire only after removing the fried cauliflowers from the hot oil to avoid the cauliflower absorbing the oil when the oil temperature is lowered down.