Dry-fried Pleurotus ostreatus

1. First, we remove the roots of Pleurotus ostreatus, tear it into small pieces, put it in clean water, add two spoonfuls of salt and soak it for 1 minutes. The salt water immersion can fully remove impurities and give water to Pleurotus ostreatus, otherwise it is easy to give water when frying, and the fried skin is soft. After 1 minutes, we washed the Pleurotus ostreatus several times and squeezed the water for later use.

2. Beat two eggs in a pot, add a spoonful of starch and a spoonful of flour, pour in a little white vinegar and stir well, then add clear water several times to make a crispy paste that can be drawn. When frying mushrooms, it is not right to simply wrap starch or flour, and the crispy paste will be fragrant and crisp when fried.

3. put the Pleurotus ostreatus into the crispy paste and mix well, so that each Pleurotus ostreatus is covered with batter, and then pour in some vegetable oil, which can not only crisp up, but also prevent adhesion when frying.

4. Cut the red pepper into small pieces, cut the shallots into chopped green onion, then prepare a small pot, put a handful of dried pepper, a handful of pepper, and then cut some garlic slices and put them together for later use.

5. Next, we begin to fry Pleurotus ostreatus. When the oil in the pot is burned and the oil temperature rises to 6%, we begin to fry mushrooms. The oil temperature of fried mushrooms should be higher, so that the crispy paste can solidify quickly to prevent oil absorption. Deep-fry the whole process with low fire, and stir it frequently to heat it evenly until the mushrooms are fried to golden brown and crisp, and then take out to control the oil.

6. Leave the bottom oil in the pot, add dried peppers, prickly ash and garlic slices and stir-fry until fragrant. The temperature should be lower in this step, otherwise the peppers will be easy to paste. Turn off the heat after smelling the spicy taste.

7. Add the fried mushrooms, chopped green onion and red pepper, stir-fry the onion flavor with the remaining temperature, sprinkle a little white sugar to neutralize the spicy taste, and sprinkle some cumin and salt and pepper to taste delicious.