Chinese Food
Take a bite and crispy the outer layer
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Flammulina velutipes has a delicious taste, rich nutrition and special taste. For a long time, there are many products developed with Flammulina velutipes as raw materials. The main types are fresh food and dishes, traditional and primary processing products. As a health-care vegetable for both medicine and food, Flammulina velutipes are mostly used for fresh food. Squeeze the water out of the fresh product of Flammulina velutipes. Put it in the boiling water pot and blanch it for several minutes. Mix, fry, stew, boil, steam and make soup. Today, Flammulina velutipes can be eaten in a different way. It's fried. The outer layer is crisp. It's wrapped with the fresh Flammulina velutipes. It's better than meat with a dry plate. The content of amino acids in Flammulina velutipes is very rich, which is higher than that in common mushrooms, especially lysine. Frequent consumption of Flammulina velutipes can prevent and cure ulcers and has the effect of enhancing the immune function of the body.
Cooking ingredients
Cooking Steps
Step1:First mix the batter to break up the egg
Step2:Add flour and corn starch. Add a little water and mix well (it's best to pick up the batter to flow slowly
Step3:Seasoning with a little sal
Step4:Add some thirteen spices and chicken powde
Step5:Root off and wash Flammulina velutipe
Step6:Add cooking oil to the pot. Heat to 60% hea
Step7:Flammulina velutipes wrapped in paste one by on
Step8:Put into the pot one by on
Step9:Fry and set the shape. Remove the yellow color. Reheat the oil to 60%. Put the fried Pleurotus in the pot again and fry for 10 seconds (it can make the skin crisper. When it's golden, remove it and put it on the plate
Step10:The finished product. It's best to eat when it's hot. Finally, sprinkle a little cumin powder or salt and pepper according to your taste. It's also good with ketchup
Step11:Finished product drawin
Step12:The finished picture. It's good for serving wine and snacks
Step13:Finished product drawin
Cooking tips:1. The consistency of the soft fried Flammulina mushroom paste is very important. The proportion of flour and corn starch is 2-1. It's most suitable to pick up the batter to flow down slowly. The taste is crisp outside and tender inside. 2. Double fry can make the skin crisper. When it's golden, remove it and put it on a plate. There are skills in making delicious dishes.
