Chinese Food
How crisp and how deep fried
(72700 views)
It's half as short as taking photos. It's really crispy outside and tender inside. I can't stop it. The taste is too good to describe. I just want to say. It's better than meat.
Cooking ingredients
Cooking Steps
Step1:Shred Pleurotus. Wash. Knead with water.
Step2:Salt and pepper, flour, starch, eggs and water.
Step3:After the mushroom is dipped in the batter, roll it in the bread crumbs. Evenly dip it in the bread crumbs.
Step4:Heat the oil on the pot. Throw a small piece and try the oil temperature. It's almost like the whole surface is bubbling after you put it in the pot.
Step5:Fry until golden.
Step6:Eat while ho
Step7:I am really a good wife and mother.
Step8:Looks cute o (∩∩∩∩∩)
Cooking tips:Don't tear Pleurotus too hard. The shape of one is more beautiful. The amount of bread crumbs, flour and starch depends on the amount of Pleurotus. I used more than 50 grams of flour and less than 100 grams of two and a half steamed bread for a Jin and a half of Pleurotus. Flour and starch are about two to one. Add eggs and noodles first. Add water a little bit after mixing. Make sure to mix them completely before adding water each time. When the batter is stirred, there are obvious lines. After it is low, the marks disappear slowly. The crumbs of steamed bread should be rubbed together the next day. Break the rough surface of steamed bread. Find a big hole sieve and sieve it. Rub the big particles. Stir the salt and pepper into the noodles in advance. Try to put a little less. Don't think it's too salty. You can add it when it's light after frying. It can't be cured if it's salty. If the oil used to fry mushrooms doesn't have a strong smell of oil, it will have a smell of oil. There are skills in making delicious dishes.
