Materials: fresh mushrooms (flat mushrooms are the best), salt, monosodium glutamate (MSG), egg white, cornstarch, green onion and ginger

Making Procedure

1. First, tear the mushrooms into thin strips, and blanch them in water. (Why blanch mushrooms? Because mushrooms are grown on impurities like wood chips, so there are a lot of impurities. If directly fried will have a weed flavor)

2. Pour the egg white into the bowl, use chopsticks in one direction to continuously whip up foam, then add dry starch, green onion and ginger, salt, monosodium glutamate. Nai along the same direction to mix well, made of egg foam paste, until it can stand chopsticks until.

3. Put the blanched mushrooms in the egg foam batter, hang coat, scratch well, put a while.

4. frying pan on the fire, the oil burned five or six percent hot, will hang a good paste of mushrooms one by one under the pan, like fried pork, which should be used to use a leaky spoon to fish out with a spoon will be scattered mushrooms or gently turned with chopsticks, fried to the outside of the burnt inside, tender, slightly golden in color, it is good.

Dry fried mushrooms are especially delicious, because mushrooms are especially absorbent of oil, so the fried out of the especially fragrant, especially crispy.