The home recipe for dry-fried shiitake mushrooms is as follows:

1. 300g of shiitake mushrooms, 50g of flour, 20g of cornstarch, appropriate amounts of five-spice powder, salt and egg white.

2. Method: Wash the mushrooms, squeeze out the water, and tear them into pieces; add salt and five-spice powder and marinate for half an hour; pour the egg white into a bowl, use chopsticks to beat continuously in one direction to form a foam, and then Flour and cornstarch, the ratio is about 1:1. If you like it spicy, you can add some chili powder. It just needs to be able to form a straight line when picked up with chopsticks.

3. Drain the shiitake mushrooms and put them into the egg paste, hang them up and spread them evenly; put the wok on the fire, heat the oil to 50% to 60% heat, and then hang the battered shiitake mushrooms one by one. Pan, fry until golden brown and enjoy.