With the improvement of living standards and quality of life, people's diet structure has also begun to pay attention to the collocation of meat and vegetables, forming a healthy concept of "eating more fruits and vegetables and eating less meat", which is actually a very good phenomenon. Various seasonal vegetables, fruits, bean products, mushrooms and other processed dishes. It is also common in life, with various cooking methods and tastes, and it is a vegetarian dish that people like to eat with it.

Don't just fry crispy meat at the dinner table of New Year's Eve. The last "crispy fried dish" is delicious, delicious, and will never let everyone down. This platter is also one of the recipes I want to share with you. You can freely mix several favorite seasonal vegetables, such as eggplant, lotus root, pumpkin, carrot, Chinese cabbage, Pleurotus eryngii, Pleurotus ostreatus, Lentinus edodes, colored pepper, zucchini, beans and so on. It is said that I have never tried frying fruit in other places.

The key step of this "crisp fried vegetable platter" is to mix the paste, and hang a thin layer of paste on the vegetables, neither too thin nor too thick, so that the surface can be fried with crispy burnt shells, and the vegetables and colors inside are faintly visible, which makes people have an appetite at a glance.

I think this kind of "stir-fry platter" can be regarded as a big dish in the vegetarian menu because it is very popular. It is said that this kind of fried food wrapped in crispy paste, such as vegetables and prawns, is very popular in Korea and Japan, especially in Japan, where the paste method is more strict, and ice water or ice cubes are needed to improve the crispness of the finished product, and this kind of delicious food can look elegant and form a flavor food with regional characteristics.

Well, before it's too late, let's take a look at the specific production steps of this "crisp fried vegetable platter".

The specific operation steps are as follows

The ingredients I need today are several vegetables in my family, including Pleurotus ostreatus, pumpkin, carrot, onion, Chinese cabbage, vegetable root incense (that is, coriander root with roots, which is usually thrown away in life, but unfortunately it is nutritious and fragrant when fried), eggs, flour and starch.

-Tip: The ingredients are very simple, just some vegetables that are often eaten in daily life. Today, we share vegetarian dishes. If the dinner table, this dish can be fried with prawns, squid and other seafood.

The required seasoning salt, spiced powder, pepper, fresh taste and balsamic vinegar.

Specific process

(1) paste mixing: this amount is adjusted according to the number of vegetables, but the ratio of flour to starch is 3: 1.

I put three spoonfuls of flour and one spoonful of starch here (that is, the kind of soup spoon we drink, as shown below) and beat an egg. Stir well first, then add a small amount of water several times, while stirring. Don't stir in one direction, so as not to make the batter stiff until it looks like yogurt, and it looks like linear running water when scooped with a spoon. It is normal that a thin layer of paste is evenly hung on the spoon.

(2) Soak five or six Pleurotus ostreatus in light salt water for 10 minute, then rinse them, and then wring out the water for later use; After washing half a carrot, cut it into circular slices (thickness of two one-dollar coins); Wash a small piece of pumpkin without peeling, and then replace it with a thin slice as thick as carrot for later use; Two parsley roots, this parsley root is connected to a stem and leaf. First, cut it longitudinally from the middle along the root with a knife, and then wash it for use. Pay attention to the sand in the roots when washing, and wash it several times. Remove the head and tail of onion, remove the outer skin, then cut it into pieces half a centimeter thick, and then make onion rings layer by layer for later use; Wash the cabbage and tear it into large pieces for later use.

(3) Except for Chinese cabbage, all other ingredients are sprinkled with a little salt and put in the bottom flavor for later use.

(4) Boil the oil in the pot. When the oil temperature is 50% hot, put the vegetables into the pot in turn and start frying until the appearance is crisp and the color turns yellow. Take out and control the oil. Except for Pleurotus ostreatus, all the other samples are very mature and will be fried soon.

(5) Dish all kinds of vegetables, sprinkle with salt and pepper and sauce (simple sauce: 15g soy sauce, 10g delicious, 10g balsamic vinegar, a little sugar and some mustard for spicy taste), and serve.