1. First, wash the Pleurotus nebrodensis, remove its pedicels, and spread it neatly on the chopping board with the mushroom face down;
2. Put bamboo shoots with a length of 5.3 cm and a width of 8 minutes on the mushrooms;
3. Cut the vermicelli into 6 cm long and 3.3 cm wide 10 segments and stick them on it, so that the three segments are stacked together;
4. Finally, the two water-borne day lilies (day lilies) are tied together as a belt, and the mushrooms, bamboo shoots and vermicelli are tied tightly to obtain the mock turtle;
5. Mix mung bean powder with 75 ml of clear water to form a thick paste, and soak the soft-shelled turtle in the thick paste;
6. Add oil to the wok, heat it to 70%, gently slide the pulped turtles down the wok one by one, fry them until they are light golden yellow, and drain the oil;
7. Leave the bottom oil in the pot, add 250 ml of fresh soup, soy sauce, monosodium glutamate, sugar, yellow wine and Jiang Mo, and stir well;
8. Cook the fried soft-shelled turtle with warm water until the marinade is thick, then take it out of the pot and put it into a basin;
9. Mushrooms face up, arranged neatly and shaped like turtles.
Making skills of braised soft-shelled turtle;
1. stew vegetables, pay attention to the original taste, put the soup properly, the soup is light, the soup is few, and the main ingredients are burnt.
Impermeable;
2. Because of the frying process, it is necessary to prepare1000g peanut oil.