If boiled, it will cause mushrooms to absorb more water, which will easily soften after frying and have no crisp taste. When frying mushrooms, you should first wash the mushrooms and control the moisture, and then evenly wrap them in a layer of paste, either with flour or starch. After wrapping them, put them in an oil pan and fry them until they are golden. After frying, they are tender and tender.

Method for frying mushrooms

1, pour an appropriate amount of vegetable oil into the pot, turn the fire to a low heat when it is almost 70% hot, and put the Pleurotus ostreatus with batter into the oil pot one by one. Don't put too many mushrooms at a time to prevent them from sticking together. If there are too many mushrooms, don't be greedy, just fry them in one pot and fry them in two pots.

2. Take out the oil control when the mushroom is fried into golden color. When the oil in the pot is heated to 80% to 90% heat again, put the mushroom into the pot and fry it for a second time. Just fry it a little. Don't take too long to be careful. Take it out after frying, sprinkle cumin powder on the oil control, let it cool slightly and dip it in salt and pepper to eat.