Deep fried Pleurotus eryngii(su zha xing bao gu )

Deep fried Pleurotus eryngii

Introduction:

"The last time I saw the fried mushrooms made by braised pork in the group, I was so greedy. The meat was fried twice and I became addicted to it. So I went to buy some mushrooms and came back to fry them to relieve my hunger. Pleurotus ostreatus was used in the meat. I replaced it with Pleurotus eryngii. I fried Pleurotus ostreatus, and the Pleurotus eryngii was fried for the first time. The meat said it would be crispy with baking soda. It was really delicious. I cut this Pleurotus eryngii a little thin. When I fry it, it will shrink. Next time I fry it, I'll cut it a little thicker. "

Production steps:

Step 1: wash and slice Pleurotus eryngii

Step 2: mix flour, baking soda, salt and eggs into a paste with water

Step 3: put Pleurotus eryngii in the batter and hang the batter

Step 4: heat up the oil in the pan, insert a chopstick and see the small bubbles constantly. The oil temperature is almost the same

Step 5: put in the Pleurotus eryngii covered with flour paste, do not stir

Step 6: fry on one side until set, then turn and fry until golden

Step 7: control the oil of fried Pleurotus eryngii, put it on a plate and sprinkle with cumin powder and chili powder

Materials required:

Pleurotus eryngii: one

Oil: right amount

Flour: right amount

Salt: right amount

Eggs: right amount

Chili powder: appropriate amount

Cumin powder: right amount

Note: flour with a little baking soda fried out will be more crisp, Pleurotus eryngii after the pot do not rush to turn, otherwise hanging paste easy to fall

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Zha Xing Bao Gu