1. Raw materials

200 grams of mushrooms, 2 eggs, 100 grams of flour, 150 grams of vegetarian soup, 500 grams of vegetable oil (actual consumption is about 50 grams). Appropriate amounts of ginger slices, refined salt, rice wine, and sesame oil.

2. Method

(1) Wash the mushrooms, blanch them briefly in boiling water, take them out and drain them.

(2) Heat up the wok, add an appropriate amount of oil, fry the ginger slices until fragrant, add rice wine, vegetarian soup, mushrooms, refined salt, MSG, boil until the soup thickens, and remove from the pot Drain the juice and let dry for a while.

(3) Take a large bowl, beat the eggs, add 30 grams of vegetable oil and refined salt, beat evenly with chopsticks, add flour and appropriate amount of water, mix into egg paste, and pour in the mushrooms.

(4) Heat the wok over high heat, add oil and heat until it is 60% hot. Coat the mushrooms one by one with the egg batter, deep-fry them in oil until golden brown, take them out, drain the oil and put them on a flat plate, pour Add sesame oil and serve.