Crispy and delicious afternoon tea with crispy Coprinus comatus

Crispy and delicious afternoon tea with crispy Coprinus comatus

Introduction:

"I remember when I first ate this dish, it was made for me by my father in primary school. It was the first time I ate it at that time, but I didn't eat any mushrooms at all. It tastes crisp and chewy. The second one was in the restaurant. It's hard to forget the taste. I remember that the cumin flavor was sprinkled at that time. Now I'm in Chengdu, and I miss the taste. I'm doing my own aftertaste. Mom and Dad, I miss you very much

Production steps:

Step 1: prepare eggs, Coprinus comatus, flour, bread bran and starch.

Step 2: wash the Coprinus and tear it into strips by hand.

Step 3: soak the mushroom in boiling water for 10 minutes.

Step 4: after soaking, control the water, sprinkle with black pepper, salt and chicken essence. Marinate for 10 minutes.

Step 5: Sprinkle two eggs, add flour and starch, stir evenly. Add a small spoon of salt.

Step 6: squeeze the pickled mushrooms out of the water by hand, and prepare the egg paste and bread bran.

Step 7: first wrap the top paste, then wrap in bread crumbs. If it's fried golden.

Step 8: deep fry over low heat, golden out of the pot.

Step 9: Fry well, place on the oil control paper and sprinkle with chili powder. You can eat it.

Materials required:

Coprinus comatus: 3

Eggs: 2

Flour: a small bowl

Starch: 3 teaspoons

Hot pepper noodles: moderate

Bread bran: moderate

Black pepper: three teaspoons

Salt: a spoonful

Chicken essence: a spoonful

Note: 1, do not cook mushrooms, but to soak in boiling water, so that mushrooms will not be soft. It's also chewy. 2. After pickling, squeeze out water by hand. It's too dry. This can lock up the moisture and make it crisp and tender.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and sweet