Cumin mushroom 1. Start preparing food below. Prepare a fresh mushroom in advance, cut off the underground stem, break it into a small piece with your hand and put it in clean water, add a spoonful of edible salt, grab and wash it for a while, clean the residue and dust on it, and drain the water for reserve. The living environment for the growth and development of Lentinus edodes is relatively wet and cold, which is very easy to breed bacteria. Cleaning with salt water can play an antibacterial role. 2. Gradually mix two eggs in the batter basin below, add a spoonful of cassava starch and a spoonful of wheat flour, then add a little white rice vinegar, directly stir up the raw eggs, and then pour in a proper amount of cold water several times, and adjust to a fine batter that can be wire-drawn. Put the shiitake mushrooms in, grab and mix them evenly, let each shiitake mushroom be evenly weighed and coated with paste, and then pour in a little cooking oil, grab and mix them evenly. The cooking oil can make the shiitake mushrooms disperse automatically, and it can play the role of crispy and bright.
3. Start preparing auxiliary materials below. Prepare one pepper in advance and cut it into hard granules. Prepare two green onions in advance and cut them into onion segments. Prepare a few garlic pieces in advance and cut them into pieces. Prepare a big pot in advance, grab a handful of dried Chili and a small handful of pepper. 4. Deep-fry the mushrooms in the pan at a temperature of about 60%. When the oil level is smoky, shake the mushrooms and put them into the pan one after another. After the mushrooms are set, sprinkle the mushrooms that are stuck together with a spoon. In the case of frying, roll them frequently so that they are more symmetrical when exposed to heat. When the mushrooms are fried to orange, they can be fished up to control oil and replenish water. When frying Pleurotus ostreatus, the ambient temperature is higher, otherwise it is easy to remove oil.
5. Gradually cook the bottom oil in the pot, put the dried Chili, pepper and garlic in the pot for a while, stir-fry until spicy, then turn off the fire, put the fried mushrooms in the pot, add the onion and pepper granules, stir-fry the onion until fragrant, and finally sprinkle a little white sugar to neutralize the sweetness, and then sprinkle a proper amount of spicy and cumin powder according to your own taste. Ok, a crispy and delicious cumin powder fungus is ready.