Salt and pepper mushrooms

Wash the oyster mushrooms, tear them into small strips, squeeze out the water, squeeze them dry, squeeze them hard, do you understand? ! My husband just doesn't understand. When I ask him to pinch a mushroom, I have to pinch it again. Alas... Only by pinching out the moisture can it be fried enough to be crispy. The key is that you won't have a pockmarked face when frying.

I'm a lazy person, so I do it like this, beat an egg in, then stir and sprinkle flour until the mushrooms are coated with batter, and sprinkle salt in. Don't ask me how much salt to add. I don't know how many mushrooms you have. Taste it for yourself. If it's bland, keep adding it. But in principle, it's better to be salty than salty. It can be remedied if it's bland. However, if you add less salt, the fried flavor will be weak, so you can figure it out~

It doesn’t look like there’s much pulp in this photo, but it’s actually enough

I think frying vegetables must be done over high heat, so there is no need to use oil. Use chopsticks to put mushrooms into the pot. If you fry things at home, you don’t need much oil. You can only add small amounts many times. I used a spatula to push the mushrooms. I felt a little dry and the mushrooms turned golden brown. I changed the heat to medium to low and used chopsticks to pick the mushrooms into the grate. In this process, the oil was almost controlled.

The mushrooms will be fragrant when they are fried. At this time, you can sprinkle Sichuan peppercorns, black pepper, cumin, chili powder or tomato sauce while it is hot. If there is less salt, you can also sprinkle some salt on it. This dish is considered a meat dish in college. Hehe, I eat it every time I see it. I like such fragrant vegetarian dishes.

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