Deep fried Pleurotus eryngii

Deep fried Pleurotus eryngii

Introduction:

"This dish is eaten in a restaurant. The real name of the dish is fried mushrooms. Mushrooms are put on the plate one by one. They are fried with cumin powder. It's crispy and delicious. People all over the table say it's delicious. I decided to try it when I got home. When I went to the market, I forgot to buy mushrooms. I happened to have Pleurotus eryngii at home. I think it's all mushrooms, and the taste should be the same. The fried Pleurotus eryngii tastes better than mushrooms, because the Pleurotus eryngii is thick and crisp, especially the stipe is compact, and the taste is better. The fried Pleurotus eryngii has the functions of lowering blood fat, cholesterol, promoting gastrointestinal digestion, and strengthening the body Immunity, prevention of cardiovascular disease and so on

Production steps:

Step 1: Ingredients: Pleurotus eryngii, egg flour, cumin powder, chili powder, vegetable oil and salt

Step 2: wash and slice Pleurotus eryngii

Step 3: marinate with salt for a while, remove moisture

Step 4: break up the eggs

Step 5: add flour and salt water to mix well

Step 6: add cumin powder and pepper powder and mix well

Step 7: add the Pleurotus eryngii slices into the batter, wrap them evenly, and hold them with chopsticks

Step 8: cool the oil in a hot pan, add the apricot and abalone mushroom slices, and deep fry until hard on one side

Step 9: turn over and continue to fry until both sides turn yellow

Step 10: bring the oil to a boil, turn off the heat and fry the Pleurotus eryngii for about 2 minutes

Step 11: remove and drain the oil

Materials required:

Pleurotus eryngii: right amount

Cumin powder: right amount

Chili powder: appropriate amount

Eggs: right amount

Vegetable oil: right amount

Salt: right amount

Flour: right amount

Note: Pleurotus eryngii contains a lot of water. It needs to be salted to remove the water. The batter should not be too thick. Otherwise, when the Pleurotus eryngii is fried, it needs to be fried piece by piece to prevent adhesion

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: cumin