Salt and Pepper Mushrooms

Salt and Pepper Mushrooms

1. Wash the oyster mushrooms, tear them into small strips, squeeze the water, squeeze dry, squeeze dry, understand? ! My husband just doesn't understand, let him pinch a mushroom, I have to pinch it again, alas...squeeze the moisture to make it crispy, the point is that you won't become a pockmarked face when you fry it.

2. I’m a lazy person, so do this, beat an egg into it, then sprinkle the flour while stirring until the mushrooms are covered with batter, and also sprinkle salt in. Don’t ask me how much salt I add, I don’t know how many mushrooms you have, try it yourself If it's weak, continue to put it, but in principle, it's better not to be salty. It can be remedied if it is weak. However, if the salt is less, it will feel that the fragrance will be weak when it is fried. You can figure it out~

3. It looks like there is not much pulp in this shot, but it is actually enough

4. I think fried vegetables must be on a high fire, so that you don’t need oil. Use chopsticks to fry the mushrooms in your own home. Use less oil. You can only use a small amount for multiple times. I use a strainer to push the mushrooms. It feels a bit dry and the mushrooms are golden. If it turns yellow, change the fire to medium and low, then use chopsticks to pick up the mushrooms in the strainer. In this process, the oil is almost controlled.

5. The mushrooms are delicious when they are fried. At this time, while it is hot, you can sprinkle with pepper powder or black pepper powder or cumin or chili powder or tomato sauce. If there is less salt, you can also pinch some salt and sprinkle on it. This dish is regarded as a meat dish in college. Hey, I always like it when I see it. I like this fragrant vegetarian dish.