Oyster Mushroom Nugget Recipe (vegetarian Food)
It feels like something is missing if you don't stock up on nuggets in the freezer, because children usually never refuse when they are given nuggets.
Starting from the success of making shrimp tofu nuggets, I became excited to make other versions of nuggets At the
end of the month yesterday I got fresh mushrooms from the market, and I happened to have stock of mushroom broth, I just bought them.. Hehe
Immediately got the idea to make your favorite mushroom nuggets Me, it uses 100% plant-based ingredients, so it 's vegetarian-friendly , ladies and gentlemen.. 😊
And I think it tastes really good, it's savory and delicious, and I purposely didn't add MSG, so cute toddlers can also get it Taste.. let's see the recipe..
RECIPE OF OYSTER MUSHROOM NUGGET
ala Mama Badar's Kitchen
Cooking time: 45 minutes
Ingredients:
250 grams of oyster mushrooms
500 ml of water
1 medium-sized carrot
stick 100 grams of
breadcrumbs 🍄 50 grams of wheat flour
100 ml of water (I made a vegetarian version, if I usually use an egg whisk, make
seasoning:
1 tbsp mushroom
stock 1/2 tsp Garem 2
tbsp rice flour
1 tbsp flour
Method:
Wash the mushrooms, heat the water to boil, then boil the mushrooms for about 1-2 minutes until wilted, chopped (if you want it to be smoother, you can blend it)
Put the chopped mushrooms in a bowl then add the grated carrots, and spices, mix well.
Prepare a steaming pan and a baking sheet, so that it doesn't stick, grease the pan with enough margarine, then add the dough and smooth it out.
After the steamer is hot, add the dough, and steam for about 35 minutes.
When the dough is cooked (expands and hardens) remove it from the steaming pan, then drain.
When it's cold, cut the nuggets according to taste.
Nuggets are ready to be coated: first roll them in flour, add them to the water/egg whisk, then roll them in breadcrumbs. Repeat until all the nuggets are floured.
Store the nuggets in a closed container, store in the freezer
The Oyster Mushroom Nugget recipe is complete, in the freezer the nuggets can last up to a maximum of 4 weeks (to keep the taste fresh).
Starting from the success of making shrimp tofu nuggets, I became excited to make other versions of nuggets At the
end of the month yesterday I got fresh mushrooms from the market, and I happened to have stock of mushroom broth, I just bought them.. Hehe
Immediately got the idea to make your favorite mushroom nuggets Me, it uses 100% plant-based ingredients, so it 's vegetarian-friendly , ladies and gentlemen.. 😊
And I think it tastes really good, it's savory and delicious, and I purposely didn't add MSG, so cute toddlers can also get it Taste.. let's see the recipe..
RECIPE OF OYSTER MUSHROOM NUGGET
ala Mama Badar's Kitchen
 |
| (Oyster Mushroom Nuggets) |
Ingredients:
250 grams of oyster mushrooms
500 ml of water
1 medium-sized carrot
stick 100 grams of
breadcrumbs 🍄 50 grams of wheat flour
100 ml of water (I made a vegetarian version, if I usually use an egg whisk, make
seasoning:
1 tbsp mushroom
stock 1/2 tsp Garem 2
tbsp rice flour
1 tbsp flour
Method:
Wash the mushrooms, heat the water to boil, then boil the mushrooms for about 1-2 minutes until wilted, chopped (if you want it to be smoother, you can blend it)
Put the chopped mushrooms in a bowl then add the grated carrots, and spices, mix well.
Prepare a steaming pan and a baking sheet, so that it doesn't stick, grease the pan with enough margarine, then add the dough and smooth it out.
After the steamer is hot, add the dough, and steam for about 35 minutes.
When the dough is cooked (expands and hardens) remove it from the steaming pan, then drain.
When it's cold, cut the nuggets according to taste.
Nuggets are ready to be coated: first roll them in flour, add them to the water/egg whisk, then roll them in breadcrumbs. Repeat until all the nuggets are floured.
Store the nuggets in a closed container, store in the freezer
The Oyster Mushroom Nugget recipe is complete, in the freezer the nuggets can last up to a maximum of 4 weeks (to keep the taste fresh).
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