[Ingredients] 材料
130g cauliflower, cut into florets 花椰菜 130 克，切小朵
1tbsp shredded seaweed 海带丝 1 汤匙
3/4 cup crispy flour 脆粉 3/4 杯
*Crispy flour is a mix of corn starch, wheat flour, rice flour and baking powder. It is available at most of the grocery stores. 脆粉是玉米粉，澄面粉，粘粉和发粉，混合一起。一般杂货店可买到。
[Others] 其他
1/4tsp salt 盐 1/4 茶匙
1/4tsp mushroom stock powder 香菇调味粉 1/4 茶匙
3tbsp oil 油 3 汤匙
1/4 cup water 水 1/4 杯
Oil for deep-frying 酥炸用油
[Steps] 步骤
Soak seaweed in water and drain. 将海带浸泡水中，然后沥干。
In a large bowl, combine crispy flour and 3tbsp oil. Pour in water and mix well. If it is too dry, add a little more water until a smooth and thick paste is formed. Add salt, mushroom powder and seaweed, mix well. 取一大碗，放入脆粉和 3 汤匙油。倒入水，搅拌均匀。如果面糊太干，可再加少许水制成顺滑浓稠的面糊。加入盐，香菇粉和海带拌匀。
Add cauliflower into batter and mix well. Make sure each cauliflower is well coated with the batter. 将花椰菜放入面糊内拌匀。确保每一朵花椰菜都均匀裹上面糊。
Heat oil in wok over medium-high heat. Deep-fry cauliflower until golden brown.
镬中用中大火烧热油，将花椰菜炸至金黄色。