Enoki Mushroom Salad
by Niu Ma Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Ingredients: Tricholoma Ingredients: Diced Carrots, Green Beans, Corn Granules
2. Boil the soup pot with water.
3. Add green beans and corn, and blanch until cooked.
4. Finally, add the carrots and blanch them slightly, then drain and set aside.
5. Prepare the flour, one egg, and the right amount of bread crumbs.
6. Dip it with flour first.
7. Dip the egg liquid again.
8. Finally wrap it with breadcrumbs.
9. Add an appropriate amount of oil to the hot pot and heat it to about seven layers.
10. Turn the heat to a low heat and add the mushrooms covered with breadcrumbs.
11. Deep-fried the mushrooms on a low fire.
12. Before being out of the pan, turn to high heat and fry it slightly.
13. Drain the oil and let cool for later use.
14. The original salad dressing is matched with a proper amount of mustard to make a salad dressing.
15. Spread three dices on the bottom of the plate, set the plate, and squeeze the salad dressing.
