AppetizerSnack

Gobi Manchurian

Name: Gobi Manchurian
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 份
Cuisine: indian, chinese
Ingredients: 500 g cauliflower cut into florets; 0.5 杯 all-purpose flour; 0.25 杯 cornstarch; 1 茶匙 ginger garlic paste; 0.5 茶匙 salt; 0.25 茶匙 black pepper ground; 0.5 杯 water; 3 杯 vegetable oil for deep frying; 1 汤匙 ginger finely chopped; 1 汤匙 garlic finely chopped; 1 个 green chili slit; 0.25 个 yellow onion finely chopped; 0.5 个 bell pepper diced; 2 汤匙 soy sauce; 2 汤匙 tomato ketchup; 1 汤匙 chili sauce; 1 茶匙 rice vinegar; 1 茶匙 sugar; 1 茶匙 cornstarch; 2 汤匙 water; 2 个 scallion chopped

A popular Indo-Chinese appetizer, Gobi Manchurian features crispy fried cauliflower florets tossed in a sweet, sour, and spicy sauce. This vegan version offers a delightful balance of textures and flavors.

Forkin 的原创食谱

总用时: 45分钟
份量: 4
难度: 中等
每份: 336 kcal

过敏原信息： 可能含有麸质和大豆。如有过敏，请务必查看配料包装。

备料

配料

500 gcauliflower, cut into florets
3 杯vegetable oil, for deep frying

batter

0.5 杯all-purpose flour
0.25 杯cornstarch
1 茶匙ginger garlic paste
0.5 茶匙salt
0.25 茶匙black pepper, ground
0.5 杯water

sauce

1 汤匙ginger, finely chopped
1 汤匙garlic, finely chopped
1 个green chili, slit
0.25 个yellow onion, finely chopped
0.5 个bell pepper, diced
2 汤匙soy sauce
2 汤匙tomato ketchup
1 汤匙chili sauce
1 茶匙rice vinegar
1 茶匙sugar

slurry

1 茶匙cornstarch
2 汤匙water

garnish

2 个scallion, chopped

厨具

slotted spoon · wok · deep pan · paper towels · large bowl · whisk

做法

分步操作

1
In a large bowl, combine the all-purpose flour, cornstarch, ginger garlic paste, salt, and black pepper for the batter.
约 2分钟
2
Gradually add water to the dry ingredients, whisking until you have a smooth, lump-free batter of medium consistency.
约 3分钟
烹饪提示： The batter should be thick enough to coat the cauliflower florets.
3
Add the cauliflower florets to the batter and toss gently to ensure they are fully coated.
约 2分钟
4
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).
约 5分钟
烹饪提示： Test the oil temperature by dropping a small amount of batter; it should sizzle and rise immediately.
5
Carefully drop the battered cauliflower florets into the hot oil, frying them in batches to avoid overcrowding the pan.
约 8分钟
烹饪提示： Overcrowding will lower the oil temperature and make the cauliflower soggy.
6
Fry each batch for 3-4 minutes, or until the cauliflower is golden brown and crispy.
7
Remove the fried cauliflower with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
约 1分钟
8
In a separate pan or wok, heat a tablespoon of the remaining vegetable oil over medium heat.
约 1分钟
9
Add the chopped ginger, garlic, and green chili, and sauté for 30 seconds until fragrant.
约 1分钟
10
Stir in the chopped yellow onion and diced bell pepper, cooking for 2-3 minutes until they begin to soften.
约 3分钟
烹饪提示： Do not overcook the vegetables; they should retain a slight crunch.
11
Add the soy sauce, tomato ketchup, chili sauce, rice vinegar, and sugar to the pan, stirring to combine well.
约 1分钟
12
In a small bowl, whisk together the cornstarch and water to create a slurry.
约 1分钟
13
Pour the cornstarch slurry into the sauce, stirring continuously until the sauce thickens.
约 1分钟
14
Add the fried cauliflower florets to the thickened sauce and toss quickly to coat them evenly.
约 1分钟
烹饪提示： Work quickly to keep the cauliflower crispy.
15
Garnish with chopped scallions and serve immediately.
烹饪提示： Gobi Manchurian is best enjoyed fresh.

每份

营养

65%评分

热量: 335.7kcal
蛋白质: 5.4g
碳水化合物: 34.9g
脂肪: 20.3g
膳食纤维: 4g
糖: 7.1g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover Gobi Manchurian in an airtight container in the refrigerator.

重新加热

Reheat in a pan over medium heat or in an oven until warmed through, though it may lose some crispness.