When the oil temperature is 50% hot, fry the Pleurotus ostreatus strips in the fire, and turn them with chopsticks from time to time to prevent adhesion until the Pleurotus ostreatus strips are shaped and fished out. When the oil temperature rises again, pour in the fried Pleurotus ostreatus strips and fry for 20 seconds until crisp and full. 50% to 60% oil temperature is enough. It's better to fry it again, it won't soften. Can be served with dipping sauce, salt and pepper, cumin, spicy and fresh, or fried into paste, spicy and fresh, or fried into sauce, dipped in fish sauce and tomato juice.
Wash Pleurotus ostreatus and tear it into small flowers. Put water in the pot, bring it to a boil, add oyster mushrooms and blanch them, and then cool them in cold water. After it is too cold, press the Pleurotus ostreatus by hand to control the moisture. Boil water in the pot, put the water in the oyster mushroom, blanch until it is 80% ripe, take it out and put it in cold water to cool it, and squeeze out excess water. Add appropriate amount of flour to Pleurotus ostreatus, grab it evenly, add appropriate amount of refined salt, monosodium glutamate, pepper and pepper noodles, and soak it to taste. Mix the batter with eggs, corn starch, salt, cumin powder, a little oil and a little flour.
Add 1 egg and a little salt and pepper. First remove the roots of Pleurotus ostreatus, break them into small pieces and put them in a basin. Pour in clean water, soak in a spoonful of salt for about 10 minutes, and kill the excess water and spiced powder. Friends who like spicy food can also add some pepper powder, a little water and cooking oil, drop a few drops of white vinegar and stir in one direction to make a batter. The batter should not be too thin. It is better for Pleurotus ostreatus to hang batter.