"I studied in Shanxi for four years and met a group of friends in Shanxi. Among them, what impressed me the most was what we called "Director Cao". He is from Qinshui County, Jincheng. Every time everyone eats at school, he will order this dish. Crispy outside and crisp inside. Just after the dry-fried mushrooms are out of the pot, there is still a little fragrance, plus a little cumin powder. How tempting! Generally, don't eat first when you first come out. After two minutes, it will become more and more crisp and delicious!
It's almost two years since I graduated from school, and both of us have helped each other. He helped me a lot, and the brotherhood is beyond words. It's just that I can't help but miss this recipe now. I hope he will take care of himself in Beijing. I'm waiting for his wedding reception and want to go to Jincheng to play!
Let's see how Xiao Ruan did it. "
material
condiments
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500g of Pleurotus ostreatus
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Three eggs.
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200 grams of flour
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200 grams of corn starch
condiments
salt
20 grams
cumin powder
20 grams
The practice of dry frying mushrooms
1.
Soak mushrooms in water and wash them;
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2.
Add eggs, starch and flour together and stir;
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3.
Add a little salt to make a paste;
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4.
Tear Pleurotus ostreatus into small pieces, then add a little salt and mix well;
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5.
Mix mushrooms with salt, then squeeze them dry and put them in the batter to cover them;
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6.
Hot oil, add mushrooms in batches and fry until golden brown;
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7.
After frying, drain the excess oil;
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8.
If you want to taste better, you need to fry it for the second time, just once;
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Finished product drawing of dry fried mushrooms
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Cooking tips
Dry fried mushrooms are simple and delicious. ...
The oil temperature should not be too low, otherwise it will not be brittle. If the mushrooms don't want to add salt, you can get a plate of pepper and salt cumin powder to eat.