A. 200g of fresh mushrooms, 2 pieces of B. protein, 2 tablespoons of fine sugar 1 teaspoon, 2 tablespoons of low-gluten flour, a. salt 1/4 teaspoons, chicken essence powder 1/4 teaspoons, white pepper powder 1/8 teaspoons, and B. salt and pepper powder.

Practice: 1. Blanch the fresh mushrooms in boiling water for about half a minute, shower with cold water and drain, add seasoning A and mix well for later use.

2. Put the egg whites in a steel basin and beat them until they are wet and foamed. After adding fine sugar and beating well, sprinkle the low-gluten flour and mix well to form egg bubbles for later use.

3. Heat a pot, add an appropriate amount of oil, and when the oil temperature is heated to about 80℃, turn to low heat. After dipping the fresh mushrooms made by method 1 in the egg bubble made by method 2, put them in an oil pan and turn the freshly ground mushrooms over with long chopsticks.

4. Fry for about 1 min until the surface is slightly hard, then scoop up and drain the oil, and dip it in salt and pepper powder when eating.

Materials:

Pleurotus ostreatus 1 plate, flour, starch

Practice: 1. A plate of Pleurotus ostreatus, washed, and the pedicle removed.

2. Blanch with boiling water for two minutes.

Step 3 remove the water control

4. Squeeze the water out of the mushrooms and tear them into small strips.

5. Mix the starch and flour in a ratio of two to one, add salt, spiced powder and water, and mix well. Don't paste it too thinly, or it won't hang on the mushrooms. It is best to choose potato flour for starch, which is crisp and fluffy when fried.

6. Add oil to the pot. After heating, fry the mushrooms dipped in paste in the pot until golden, then take them out, continue to heat the oil, and put the fried mushrooms in and fry them. The second frying will make the mushrooms more crisp.