How to make salt and pepper almond mushrooms:

Main ingredient: 2 almond mushrooms (about 300 grams).

Working ingredients: 1 red chili pepper, 1 green chili pepper, small half of onion.

Seasoning: pepper salt, cooking oil.

Preparation:

1, cut off some of the roots of the mushrooms, if the mushrooms are too long, then cut from the center of the knife into two sections, and then tear the mushrooms into thumb-sized strips with your hands, tearing them out with your hands is more natural, and will not be as rigid as cutting them out with a knife. Be careful not to tear them too thin, because after deep-frying, the mushrooms will shrink and lose their texture, and of course, not too big, or they won't be easily fried through.

2, the torn almond mushrooms into a large plate with water to wash once, then drain the water, re-added new water did not exceed the almond mushrooms, and then add 1 tablespoon of salt, and then scrub with your hands, the surface of the impurities and dirt washed down.

3, after washing, use your hands to squeeze the water dry and set aside, here it is important to note is to try to squeeze the water dry, so that it is easier to fry through when frying.

4, red and green chili peppers from the center of the broken and seeded, first cut into small strips, and then cut into small dices. Onions do not have to be a lot, half of a half is enough, first shredded and then cut into small dices standby, these 3 ingredients are used to make colorful and fragrant pepper small ingredients.

5, make a good paste, take a bowl and add 100 grams of plain flour and 100 grams of potato starch (cornstarch), use chopsticks to mix these 2 kinds of powder well. If you don't have potato starch, you can use corn starch, but the result is not as good as potato starch.

6. Beat in 1 egg, which adds color and aroma.

7, and then add water in small amounts, do not add too much water at a time, while adding and stirring, if you feel that the amount of water is not enough to add a little, and then stir again.

8, the batter stirred to the state than the yogurt is a little thicker than the state can be, if the water is more than the addition of flour and cornstarch to reconcile.

9, to mix as much as possible, to mix evenly, to mix until there is no graininess inside the batter, and finally add 1 tablespoon of cooking oil and mix well. Adding oil will make the fried result more oily and crispy.

10: Pour the almond mushrooms into the batter and mix well, so that all the mushrooms can hang on the batter evenly.

Cooking method:

1, start the pan with a wide range of oil, turn on the heat to raise the oil temperature to 6 into the heat (180 degrees), this temperature belongs to the temperature of the oil, a little bit of smoke state, this oil temperature can be made to deep frying ingredients to play the crispy skin to increase the aroma, and not easy to break the temperature.

2, the oil temperature to 6 into the heat to change the small fire, why change the small fire it? This is because the batter hanging good almond mushrooms to one by one in the pot, from the first to the last pot will be a long interval, if you turn on the fire, the front of the pot may be burnt, while the back of the pot may not have been fried, in order to make the maturity as consistent as possible, it is best to turn on the smallest fire before the next almond mushrooms.

3. When you add the mushrooms to the pot, add them one at a time so they don't stick together. Don't stir the mushrooms after they're all in the pot, let them set first, otherwise it's easy for the paste to come off. Allow the mushrooms to fry in the pan for about 120 seconds, then use a spoon to dislodge any that are stuck together.

4. Keep the heat low and fry the mushrooms until they are lightly browned and the shells are hardened. Here to remind is, in the frying time can be appropriate to stir a few times, so that it is evenly heated, in the frying time there will be some small residue to use a slotted spoon to beat away, these residues over time is easy to burn and become bitter flavor.

5, open the fire to the oil temperature to 8 into the heat (240 degrees), this oil temperature is high oil temperature, the pot will have a smoking state, this oil temperature is most suitable for deep-fried steps, it can be pushed back just ingredients in the deep-fried oil absorbed, but also play a role in the appearance of the paste more crispy. After high oil temperature deep-frying the apricot mushrooms will taste dry and crispy.

6, deep frying has been to maintain a high fire, so that the oil temperature has been maintained at a high oil temperature state, if the oil temperature to drop, then the almond mushrooms will begin to absorb oil into the deep frying time must be more flipped, so that it can be more evenly heated, to see the surface of the almond mushrooms into a golden brown when you must fish out the oil control, because of the oil temperature is high, deep frying too long it is easy to lead to the fire scorched. Generally speaking, if it takes about 25 seconds to deep-fry, it should be removed from the oil and set aside.

7, after deep-frying the oil out, the pot does not need to leave the bottom of the oil, the ready head of the material poured into the pot to stir-fry, the head of the material to the flavor of the fried out, about 10 seconds can be out of the flavor.

8, the aroma out of the fried apricot mushrooms into the pot.

9, and then sprinkled with 8 grams of pepper powder, be careful not to sprinkle too much, to control the salinity.

10, and then quickly stir-fry 5-8 times to be up to the pan on the plate.

Technical issues, personal advice: