As for its practice, it is to choose fresh mushrooms, wash them with clear water, marinate them with favorite ingredients, and finally fry them out of the pot. The dry-fried fresh mushrooms are crisp and delicious, and the taste is fresh and fragrant. Below I share the practice with you, and friends who like it can have a look. Dry-fried mushrooms are the most acceptable, sweet and crisp, tough and elastic inside, with a faint smell of mushrooms, which makes people reluctant to put down their chopsticks. People who don't like mushrooms usually prefer mushrooms for dry-fried fresh mushrooms, which have high nutritional value, but it seems that many people don't like mushrooms and feel a special taste. However, dry-fried fresh mushrooms are deeply loved by everyone because of their salty and crisp taste.

Fried mushrooms are a local famous dish with delicious flavor and color, belonging to Shandong cuisine. The main raw materials are mushrooms, eggs and so on. Golden color, crispy and delicious, comparable to crispy meat. First, tear the prepared fresh mushrooms directly into strips by hand, add a little salt to marinate for a while, and then pour off the water. Then prepare a bowl, beat in the eggs, add a little water and stir until there are some bubbles on the surface. Then this dish must be non-dry fried mushrooms. Mushrooms are delicious, and the most common way is to make soup, but there is another way to eat mushrooms. Can make you want to stop eating. Here is a small series to introduce you to the specific practice of dry fried mushrooms.

Then you can fry it. When the oil is burned to 6 or 7 colors, put the mushrooms in. After a little shaping, turn it over with a colander to prevent it from sticking together. You can fry it in medium fire for about 5 minutes, and you can fry it again in a big fire if you like to eat crispy food. The simplest thing is to buy tempura powder, mix it, wrap it and fry it. After frying, you can eat it, or sprinkle with salt and pepper, cumin and other seasonings. In addition, it is also very good. First, remove the roots of fresh glutinous rice, then put them into a basin, wash them and take them out. Then put a little salt to catch them evenly, and remove the water in the fresh glutinous rice for later use. I wonder if it meets your satisfaction.