starch

1/2 tablespoons

Spiced salt

Proper amount

vegetable oil

2 tablespoons

Stir the egg mixture evenly, then add potato starch and stir evenly again.

Rooted Pleurotus ostreatus, washed and blanched with boiling water.

Take out and cool, squeeze out the water, and tear the big mushrooms into small pieces by hand.

Stir the mushrooms evenly and put them into the batter, put the vegetable oil in the pot, heat it, and then put the mushrooms and batter together several times. After the mushrooms float quickly, they will be separated.

Deep-fry on medium heat until the skin is hard for a few seconds, and take out the oil control.

When the oil temperature rises, add mushrooms and fry once, take them out immediately after discoloration, control the oil (or use special kitchen paper to absorb oil), put them on a plate, sprinkle with salt and pepper, and eat them while they are hot.