Fried mushrooms are a kind of food in daily life, and the key food is mushrooms. Wash the mushrooms, blanch them in boiling water, take them out and control the moisture. The wok gets angry easily. Add some oil and bring to a boil. Add ginger slices and saute until fragrant. Add rice wine, vegetarian pickled fish hot pot, mushrooms, salt and chicken essence. Boil until the soup thickens. Drain the juice from the pot and let it dry. Take 1 bowl, beat raw eggs, add 30g of olive oil and salt, beat well with chopsticks, pour in wheat flour and appropriate amount of cold water, make into egg paste, and pour in mushrooms. Heat the wok, add some oil and heat it to 60%. Wrap the mushrooms in egg yolk liquid one by one.

I have also used these two methods, soaking in water and frying immediately, which are not ideal. The taste and aroma of decoction are not good enough. It is easy to steam and soften immediately. So if you want to eat the best, everyone should drain the water inside by hand after washing the mushrooms. If you don't solve it, wrap the batter immediately. After frying, it will steam soft as soon as it is out of the pan, and it will be very loose and difficult to swallow. In the case of squeezing water, you need to pay attention to that mushrooms are very sensitive and will break if you are not careful. So you need to pay attention to the way of squeezing water, just squeeze with your fingers, not necessarily clench your fist.

Plant some fresh Pleurotus ostreatus, and pay attention to the fact that Pleurotus ostreatus, which has been short of water for a long time, can't be taken, so it is difficult to swallow. Remove the rhizome of Pleurotus ostreatus, divide it into small flowers, and wash it twice in the basin, especially in the folds. You must pay attention to cleanliness and hygiene when cooking by yourself. After washing, change hands and break into large portions. Don't leave it after tearing, then rub it twice to remove some water from the internal structure of Pleurotus ostreatus, and then set it aside for later use. Add an appropriate amount of wheat flour, tapioca starch, an egg and a small amount of salt into the bowl, stir well and add cold water in batches.

Add more vegetable oil to the pot, so it's easy to fry and the pot should be deep. Turn on the high fire and heat it to the right temperature, then turn it down. Good ambient temperature means putting wooden chopsticks into the pot, and some small bubbles can continue to appear, which means that the temperature is just right. Pour the Pleurotus ostreatus into the batter and stir evenly, so that each Pleurotus ostreatus is wrapped in the batter without disassembling the batter. If the batter is removed, it means that the batter is thin or the water content of Pleurotus ostreatus is high. If there are too many lumps on the Pleurotus ostreatus, it means that it is getting thicker.