Chinese Crispy Veggies

BM # 26   Day 1

It's been a while since I participated in the BM , but trust me I have constantly been watching all the activities. I may have not commented or participated in discussions, but have been reading whatever you guys have been discussing. I am totally connected and have told Valli not to remove my name from any of the BM mails.

So, I am back , and for the first week I have picked up Pick one ingredient and make three dishes.To make it more challenging we have to do a set of combos, and I have picked Finger food, Bread and Sweet.
I shall cook with All purpose flour for the coming three days.

For Day 1 it is Crispy Veggies. These are just like our Indian pakoras, just that the batter is different. Chinese Pakoras! If you may call them so. We serve these at our restaurant and they are a big hit with the guests. Spicy chilly garlic sauce is a absolute must to relish these.

1/2 cup all purpose flour
1/2 cup corn flour
Pinch aji no moto
Pinch white pepper
Salt to taste
Mix all ingredients and make a soft batter adding water. (like pakoras)

Cut thin flat , broad slices from veggies, for cabbage just separate the leaves and cut broad squares.

How to go about
Heat oil for deep frying.
Dip the veggies one by one and deep fry till golden and crisp.
Serve them hot with chilly garlic sauce.

Chilly Garlic Sauce
2 tbsp garlic, roughly chopped
1 tbsp spring onion , finely chopped ( optional )
1 tsp corn flour , dissolved in water
1 tsp soy sauce
1tsp red chilly sauce
1tsp vinegar
Salt to taste
Heat 1 tsp oil.
Add garlic and spring onion.
Add 1 cup water.
Add all ingredients , except the corn flour mix.
Let the water boil.
Slowly add the corn flour mix.
Cook for a minute or two.
Check the consistency, should not be very thick , as it shall become thick after cooling.

All veggies taste good , but I must recommend cabbage as a must, it tastes The Best !
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26

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