1. Rinse Pleurotus ostreatus several times, then tear it into strips, and then put it in a boiling water pot for blanching 1 min. Blanching mushrooms can kill eggs and bacteria. 1 min, take out the supercooled boiled water of Pleurotus ostreatus, and then squeeze the water out of the mushroom by hand. This step is very important, you must squeeze it clean, or there will be water in the mushrooms.

2. Take a proper amount of flour and starch and pour them into a bowl according to the ratio of 65,438+0: 65,438+0, then knock in 65,438+0 eggs, add a proper amount of salt and pepper to taste, and finally add a small amount of water and cooking oil and stir evenly to make batter. The batter should not be too thin, but sticky enough to hang the batter. (Add cooking oil to make the fried mushrooms more crisp. )

3. Put the squeezed Pleurotus ostreatus into the batter and stir evenly so that each Pleurotus ostreatus is covered with batter.

4. Add more oil to the pot. When the oil temperature is 60% hot, add mushrooms and batter. Don't pour it into the pot at once, use chopsticks to clip it one by one. Gently stir with chopsticks in the middle to prevent them from sticking together. If there are too many mushrooms, fry them several times. Don't fry too much at once, it will stick easily.

5. When the mushrooms are fried until the surface is slightly Huang Shi, take them out. After the fire raises the oil temperature, pour in the mushrooms and stir-fry them. Then take them out and put them on a plate. Dip them in salt and pepper and enjoy.