Ingredients
300 g fresh enoki mushrooms (about 10.5 oz)
Seasonings
750 g (about 1 2/3 lb) soybean oil (50 g or about 3 1/2 tbsp will be absorbed), salt, MSG, ground white pepper, Worcestershire sauce, scallion sections, and ginger pieces, all to taste.
Instructions
1. First, combine salt, MSG, ground white pepper, Worcestershire sauce, scallion segments, and ginger pieces to make the seasoning liquid.
2. Clean the enoki mushrooms, removing any impurities, then blanch them briefly in boiling water. Drain well and marinate in the prepared seasoning liquid for 20 minutes. Remove the ginger and scallion pieces, then gather the mushrooms into small bundles of about 10 stems each and tie them neatly.
3. Heat soybean oil in a wok until it reaches 70% hot (about 350°F/175°C), then add the bundled enoki mushrooms and deep-fry until crispy and golden; drain and arrange on a plate—the finished shape resembles a chrysanthemum flower, hence the name "Crispy Chrysanthemum Enoki Mushrooms." This dish is beautifully presented, with appealing color and aroma.