Salt (5 grams) Canola Oil (300 grams) Pepper Salt (moderate) Water (380 grams)

Pepper Salt Almond Abalone Mushroom Step by Step:

1. Prepare cut strips of Almond Abalone Mushroom (the size of french fries usually eaten in general), flour, cornstarch, canola oil, pepper water, salt, pepper salt.

2. Mix the flour, cornstarch, pepper water, and salt into a thin paste with water. Thinness with a spoon scooped up low down into a straight line.

3. Strips of apricot mushrooms are added to the batter and soaked so that it absorbs a little water.

4. Pour canola oil into a hot pan, and when the oil is 70% hot, put the mushroom strips into the pan and fry them over moderate heat.

5. The first time you fry them until they are set, then remove them from the pan.

6. Once again, wait for the oil temperature to rise and deep-fry again, and then pull out and control the oil after it becomes golden brown.

7. Sprinkle the crispy mushrooms with salt and pepper and eat.

Tips

The first frying temperature is too low and the batter is easy to fall off, so it's crucial to get the temperature right. The second frying temperature should be a little higher than the first

The second frying temperature should be a little higher than the first