crispy fried auricularia auricula

prepare dried auricularia auricula, wheat flour, tapioca starch, raw eggs, spiced powder, white pepper, edible salt, spiced powder, pepper noodles and pepper noodles in advance.

The steps are as follows:

1. Prepare some dried auricularia auricula. The foaming rate of high-quality dried auricularia auricula is very high, and it is enough to eat one handful. It generally takes a long time to soak the fungus. In fact, there is a way to soak the fungus quickly. It can be soaked in 1 minutes, which can better swell and be clean.

2. Take a sealed jar, put it 5m5minto dried auricularia auricula, pour in appropriate warm water, add a spoonful of sugar and a spoonful of edible soda, cover the outer cover of the sealed jar tightly, pick up the small box with your hands and shake it for 5 minutes after sealing, and then soak it for 5 minutes, and the auricularia auricula will be soaked.

3. If all the water bubbles are used, the fungus needs to be soaked for 2 hours, which is too long. Eating soda ash with clear water sugar can accelerate the moisture absorption of auricularia auricula and remove the dirt on the surface, killing two birds with one stone.

after 4 or 1 minutes, the auricularia auricula is soaked, and each auricularia auricula is very fat. Wash it with warm water twice and drain the water. To make fried auricularia auricula, the auricularia auricula needs to be blossomed to be delicious, and the taste is crisp, so there is no need to break it into small flowers.

5. clean the raw eggs, put them into a bowl, add proper amount of wheat flour, cassava starch, spiced powder, white pepper powder and edible salt, and mix them with chopsticks to form a fine egg liquid.

6. Prepare two eggs in advance, first put them in a small bowl, add a little edible salt, then introduce a proper amount of cold water, and wash the eggshells by hand with clarified limewater. There are many germs on the eggshell surface, so it should be cleaned before use. Then, beat the eggs into a clean small bowl, and mix them with chopsticks into a well-proportioned, delicate and sticky, like yogurt.

7. Pour the drained auricularia into the batter, turn it with chopsticks and mix well, so that the surface of auricularia is covered with a thin layer of batter. Take out the pot, pour in more vegetable oil, and burn to 6% heat.

8. Use chopsticks to put the fungus into the pot one by one and fry it. Never pour it in together, or it will become a big piece. After the fungus is put into the pot, fry it in medium and small fire until it is golden and set, then turn it over with chopsticks. After the color is golden, it can be fished up and drained.

9. Put the fried auricularia into the plate, sprinkle your favorite condiments according to your personal preference, such as spicy, Chili noodles, spiced powder, pepper noodles, etc. After mixing, you can eat it. It's crispy and delicious. Methods summary

1. When mixing batter, you have to add wheat flour and cassava starch in a ratio of 1:1, so that the taste is crisp.

2. When the auricularia auricula is fried, it can be put into the pot at a higher temperature, which can quickly set the shape and is not easy to desquamate. The ripeness should be low, otherwise it will fry the fungus.