Usually, arrowhead are quite hard to comes by, but you can find it easily when Chinese New Year is approaching. It looks like a hybrid between water chestnut and button mushroom to me. I almost mistaken it for something else until the person beside me shouted 'look, ngaku!'. It appeared that I was there at the right time, or often in Chinese it is called 天使地利人和（the right time, the right place, and the right people). Now I have my homemade ngaku chips to indulge on! Kriuuuk kriuuk...
Fried Arrowhead Chips
Ingredients
- some Arrowhead bulbs
- some oil for frying
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Peel off the skin from arrowhead bulb. Reserve the long stem for easier slicing.
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Slice the arrowhead bulb (the chips below are sliced with knife. However, use a slicer if you have, it will be faster and the slices will be of even thickness).
- In a wok, heat enough oil using medium heat.
-
Deep fry arrowhead slices until the color turn golden brown.
Tips:
1) Slice while frying, or else you will need to put in each slice one by one to prevent them from sticking to each other.
2) Here is a little gem I found in Daiso, cheap and amazingly practical! The size of the slicer is just nice for storage, and it comes with a holder to hold small pieces of food. This is especially useful when you had reached the end of the food pieces and you are risking your finger get cut, ouch!
3) After peel out the skin, keep the arrowhead bulb in the fridge uncovered for at least 4 hours to dehydrate it so that the chips will stay crisp longer.
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材料
- 适量茨菇
- 适量油
做法
- 剥去慈菇的皮。保留长茎以方便切片。
- 抓着慈菇的长茎，将慈菇切片。
- 用中火热油。
- 油炸慈菇片，直到颜色变成金黄色。
贴士：
1) 一面削一面炸，否则，须将慈菇片一片一片放进锅以预防粘在一起。
2) 这个在Daiso买的，便宜又好用。当食物被刨得剩一丁点时，可以把食物放入圆性的把柄里。抓着把柄刨，就不怕割伤手了。
1) 一面削一面炸，否则，须将慈菇片一片一片放进锅以预防粘在一起。
2) 这个在Daiso买的，便宜又好用。当食物被刨得剩一丁点时，可以把食物放入圆性的把柄里。抓着把柄刨，就不怕割伤手了。
3) 茨菇削皮后，冷藏（不加盖）4小时让水分蒸发，这样炸出来的茨菇比较脆！
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