Ingredients: fresh mushrooms (Pleurotus ostreatus is the best), refined salt, monosodium glutamate, egg white, starch, onion and ginger.

production process

1. First, tear the mushrooms into thin strips and blanch them in water. Why roast mushrooms? Because fungi grow on impurities such as sawdust, there are many impurities. If fried directly, it will taste like weeds)

2. Pour the egg white into a bowl, beat it continuously in one direction with chopsticks, and then add dried starch, onion ginger, salt and monosodium glutamate. Stir well in the same direction until the chopsticks can stand up.

3. Put the blanched mushrooms into the egg paste, hang up the clothes, grab them evenly and leave them for a while.

4. Put the pot on the fire. After the oil is heated to 50% to 60%, put the mushy mushrooms into the wok one by one, just like frying the tenderloin. Take it out with a colander, break it up with a spoon or gently turn it with chopsticks, and fry it until it is tender outside and golden in color.

Dry-fried mushrooms are particularly delicious, because mushrooms are particularly oil-absorbing, so they are particularly fragrant and crisp when fried.