Cumin mushroom 1. Let's start preparing food. Prepare a fresh mushroom in advance, cut off the underground stalks, break it into small pieces by hand and put it into clear water, add a spoonful of edible salt, grab it and wash it for a while, clean up the residue and dust on it, and drain the water for later use. The living environment for the growth and development of Lentinus edodes is humid and cold, which is very easy to breed bacteria. Washing with salt water can play an antibacterial role. 2. Gradually stir two eggs in the batter basin below, add a spoonful of cassava starch and a spoonful of wheat flour, then add a little white rice vinegar, directly stir the raw eggs, and then pour in a proper amount of cold water several times to make a fine batter that can be drawn. Put the mushrooms in, grab and mix them evenly, so that each mushroom is weighed evenly, coated with paste, and then poured with a little cooking oil, grab and mix them evenly. Edible oil can make mushrooms disperse automatically, which can play the role of crispy and shiny.
3. Let's start preparing auxiliary materials. Prepare pepper 1 piece in advance and cut into hard particles. Prepare two green onions in advance and cut them into pieces. Prepare a few pieces of garlic in advance and cut into pieces. Prepare a large pot in advance, grab a handful of dried peppers and a handful of peppers. 4. Put the mushrooms into the pot and fry them at a temperature of about 60%. When the oil surface emits black smoke, shake the mushrooms well and put them into the pot one after another. After the mushrooms are placed on the plate, sprinkle them with a spoon. In the case of frying, they are often rolled so that they are more symmetrical when heated. When the mushrooms are fried to orange, they can be picked up to control oil and replenish water. When Pleurotus ostreatus is fried, the ambient temperature is high, otherwise it is easy to remove oil.
5. Gradually boil the base oil in the pot, stir-fry the dried pepper, pepper and garlic in the pot for a while until they are spicy, then turn off the fire, put the fried mushrooms in the pot, add the onion and pepper granules, stir-fry the onion until fragrant, and finally sprinkle a little white sugar to neutralize the sweetness, and then sprinkle a proper amount of spicy and cumin powder according to your own taste. Ok, a crispy and delicious cumin powder fungus is ready.