1. Tear the whole Pleurotus ostreatus first, so that it is not easy for the whole torn Pleurotus ostreatus to absorb too much water when cleaning. When buying Pleurotus ostreatus, choose clean and sediment-free, because the sediment on Pleurotus ostreatus is not easy to clean, soak it in clear water, remove the water, and then tear it into small pieces by hand.

2. We began to code the taste of Pleurotus ostreatus, adding 7 grams of salt and pepper 1 gram, because Pleurotus ostreatus absorbed more water after cleaning, and used more salt when coding the taste. Grab the Pleurotus ostreatus and seasonings and put them aside.

3. Beat out the paste when it tastes, put corn starch in the pot, add 1g baking powder, add an egg and beat well. If it is too thick, add a little water to dilute it and beat it well, and there will be no dry powder.

4. Put the Pleurotus ostreatus with good taste into the filter screen to control the water, and squeeze it by hand to remove excess water. At this time, the oil in the pot is heated by a big fire, and the oil temperature is about 160 degrees. Stir the Pleurotus ostreatus and sauce evenly. If it is too thin, add a little starch and stir well.

5. Fry the Pleurotus ostreatus in the oil pan with chopsticks and put them in separately. After regular frying, take out the oil until the last heavy oil, which can ensure that the taste of Pleurotus ostreatus is consistent and the oil temperature is about 200 degrees. Add Pleurotus ostreatus heavy oil, fry again, and pour out to control the oil.

6. At this time, we can directly sprinkle salt and pepper or add cumin powder to taste, or add dried pepper and pepper to stir fry. After adding these small ingredients, the flavor is more prominent, the food is slightly spicy, and the aftertaste reveals a little green pepper and garlic flavor. Finally, sprinkle with salt and pepper and stir well.

Production skills:

The main key points in cooking this dish are hanging paste and frying. There are many ways to hang paste. You can also use chef Peng to make tomato box pastry. According to the usual paste, add some oil to increase the crispy effect of the dish, but the taste will be a little greasy. Today we make crispy paste, mainly using baking powder to increase the crispy effect. After frying, we can directly sprinkle salt and pepper or cumin to make it spicy.