Cooking Steps

1. 

   Step1:1. Clean and drain the Pleurotus eryngii. Then cut it in half. Put the two halves together. Then cut it into even big pieces. Pay attention. Be sure to cut large pieces. Because the apricot mushroom pieces will collect water and turn into small pieces after frying.

2. 

   Step2:2. as shown in the picture. Beat an egg in a big bowl (I fried a jin of mushroom with apricot and abalone, so I put two eggs in it). Then add 30g cornstarch, 30g flour, 10g black pepper and 25g salt pepper. Stir to make it mixed evenly.

3. 

   Step3:3. Stir into the egg liquid as shown in the figure. Be careful not to have flour and pepper particles. Do not add water secretly.

4. 

   Step4:4. Pour the cut Pleurotus eryngii into the mixed egg liquid. Stir evenly. Let each Pleurotus eryngii be wrapped in the egg liquid. Let stand for about 8 minutes. Let the seasoning of the egg liquid permeate.

5. 

   Step5:5. Put the oil in the pan. Heat the oil to 80% of the heat. Use a leaky spoon to scoop the mushroom into the pan. Deep fry in medium high heat. Stir gently back and forth in the pan with a leaky spoon. Heat the mushrooms evenly.

6. 

   Step6:6. Fry the Pleurotus eryngii until the surface is golden. At this time, turn down the oil pan. Do not close it. Then remove the mushrooms from the pot.

7. 

   Step7:7. Wait for the temperature of the oil pan to rise. Then pour the mushrooms into the oil pan. Fry again in medium heat. About 35 minutes. Fry until golden brown and deep. Then turn off the fire. Scoop out the mushrooms again. Sprinkle a handful of cooked white sesame seeds. Sprinkle some salt and pepper powder. Stir well. You can enjoy the delicious food. It's really crispy and delicious. The beast at home has made two discs. Ha ha.