心得交流站 : 脆漿的水份要適中，太稀會影響口感。
步驟 1
將馬蹄和蘑菇拌入腌料，腌20分鐘，用牙簽串起，以芝士做夾層，至全部串好備用。
Marinate water chestnut with champignons mushroom with condiments for 20 minutes; then skew with tooth pith with cheese in between.
步驟 2
脆醬拌勻備用。
Mixes batter ingredients.
步驟 3
把串好的蘑菇沾上脆漿炸至金黃色上碟，用裝飾料裝飾，享用時沾上辣椒醬即可。
Dip the skewer in batter and then deep fry until golden brown; garnish with the blanched ingredients，serve with chili sauce.
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