Pleurotus eryngii is a common edible fungus in life, with plump meat, crisp and tender taste, dense, solid and milky white stalk, which is completely edible. It was once known as the "king of Pleurotus ostreatus" among the people. It tastes like almond abalone and is particularly rich in nutrition.

I bought some Pleurotus eryngii in the supermarket today. I used to cook shredded pork Pleurotus eryngii and fried Pleurotus eryngii with eggs. So today I will share with you a salted Pleurotus eryngii, which tastes crispy and tastes like a snack.

In fact, Pleurotus eryngii with salt and pepper is a delicious home-cooked dish. It is made of Pleurotus eryngii as the main material and flour, salt and pepper as the auxiliary materials. It tastes crisp and fragrant, especially delicious.

For details, please see our operation:

Prepare two fresh Pleurotus eryngii, clean them, cut off the roots first, then tear them into strips of uniform size and put them in a basin for later use.

Let's blanch Pleurotus eryngii. After blanching Pleurotus eryngii, it can not only reduce the cooking time in the pot, but also play the role of secondary cleaning.

Start boiling water and add a spoonful of salt. Adding salt can increase the bottom taste of Pleurotus eryngii and make the finished Pleurotus eryngii taste fresher. After the water is boiled, pour in the torn Pleurotus eryngii.

The original picture of the first chef, salt and pepper Pleurotus eryngii, is prohibited from being stolen.

Turn it over a few times with a spoon to make Pleurotus eryngii heated evenly, blanch it for about one minute, pour it out and cool it, then squeeze out the water by hand for later use.

Take a small pot and add 1 tablespoon of common flour and half a spoonful of corn starch. The ratio of flour to starch is about 2: 1. Then add a little vegetable oil and a proper amount of water, and stir well with a spoon until the batter can be drawn.

Add 3 grams of salt, 1 gram of white pepper, 2 grams of thirteen spices and 3 grams of cumin powder to the batter, and stir with a spoon again to melt all the seasonings.

Then pour in the squeezed Pleurotus eryngii, stir with a spoon for one minute, and try to cover each Pleurotus eryngii with batter evenly.

Pour the vegetable oil into the pot, turn on the high fire, and when the oil temperature reaches 50%, that is, about 130 to 150 degrees, change it to low fire, and add the mixed Pleurotus eryngii, which must be added one by one to avoid the Pleurotus eryngii sticking together. In fact, this can't save trouble. Just pour a pot of Pleurotus eryngii into the oil pan, or hot oil will overflow.

Pleurotus eryngii with salt and pepper

In the process of frying Pleurotus eryngii, shake the wok from time to time and gently push it with a spoon to make the Pleurotus eryngii heated evenly until the Pleurotus eryngii solidifies and looks yellowish, so that the oil can be removed and controlled.

Switch to high fire, heat the oil temperature to 60%, about 150 to 180 degrees, add Pleurotus eryngii and fry for about 20 seconds. When Pleurotus eryngii is fragrant and crisp, it can be taken out and put on a plate after controlling the oil.

Sprinkle a little salt and pepper to taste, and finally put a piece of coriander leaf as an ornament, and you can serve. Ok, here, this crispy and delicious shredded Pleurotus eryngii is ready. Adults and children love it. Try it at home if you learn it.

Use the following ingredients and seasonings.

Ingredients: Pleurotus eryngii, flour and starch.

Seasoning: salt, white pepper, thirteen spices, cumin powder, salt and pepper.