Ingredients

100g enoki mushrooms, 2 egg whites, 1 chive, 1 tablespoon white sesame (10g), seasoning: 50g dry starch, 1/2 teaspoon salt (3g), 2g white pepper powder, 1 tablespoon light soy sauce (15ml), 1 teaspoon sesame oil (5ml), 400ml oil (actual consumption 50ml)

Method

1. Remove the old roots of enoki mushrooms, Wash and tear apart. Wash and chop chives.

2. Put the egg whites into a bowl, add salt, white pepper, white sesame seeds, and dry starch and mix into a paste to make an egg paste.

3. Heat the oil in the wok over high heat until it is 70% hot. Add a few enoki mushrooms into the egg batter so that the surface of the enoki mushrooms is evenly coated with egg batter. Add them to the oil and fry until they are light golden. yellow, remove and drain the oil, use the same method to fry all the enoki mushrooms and put them on a plate.

4. Take a small bowl, add light soy sauce, chopped chives and sesame oil and mix evenly to make a sauce. Dip the fried enoki mushrooms into the sauce.

Tips

1. When making egg paste, you can sift the dry starch and add it to the egg whites while stirring. This will make it easier to mix the egg whites and dry starch evenly.

2. Use chopsticks to stir up the stirred egg paste. If the egg paste can hang evenly on the surface of the chopsticks, it means the consistency is just right. If it is too thin, the effect of fried coral will not be good.