Fried Pleurotus eryngii(xiang zha xing bao gu )

Fried Pleurotus eryngii

Introduction:

"Pleurotus eryngii is rich in meat, crisp and tender in taste like abalone, and has a unique almond flavor. After frying, Pleurotus eryngii has a unique flavor. Whether it is dipped in tomato sauce or salt and pepper, it can make you taste meat! You can also replace Pleurotus eryngii with Pleurotus ostreatus, but Pleurotus ostreatus contains more water after washing, and it is easy to splash oil bubbles when it is fried with paste, and it is extremely easy to soften after frying. Pepper and salt practice: Pepper grain with small fire slowly baking, salt also with small fire baking, until yellow. Pour the roasted pepper and refined salt into the cooking machine, smash the pepper and salt, and then add the right amount of chili noodles, cumin noodles, crushed sesame seeds, white granulated sugar and chicken essence. The proportion of pepper and salt is 1:1. You can also adjust the proportion according to your preference. You can also buy it directly from the supermarket, but you absolutely don't have your own flavoring materials: 200 grams of Pleurotus eryngii, 40 grams of flour, 40 grams of starch, one egg, 2 grams of salt, 2 grams of homemade pepper and salt, 50 grams of water, proper amount of Heinz panja sauce, and proper amount of homemade pepper and salt. "

Production steps:

Materials required:

Pleurotus eryngii: 200g

Flour: 40g

Starch: 40g

Egg: one

Salt: 2G

Salt and pepper: 2G

Water: 50g

Heinz ketchup: right amount

matters needing attention:

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Zha Xing Bao Gu