Little fat girl’s favorite—salt and pepper mushrooms
Overview
My little chubby girl loves salt and pepper mushrooms, so the chance of this dish appearing on my dining table is much greater than other dishes. Before I knew how to make this dish, it was her go-to dish when eating out. Thinking about those reused oils in restaurants, the shadow area in my heart is endless. So, I went home and started exploring. Then I discovered that it was really simple. The key is that the food we make ourselves tastes safer and healthier. Isn't it? The weather in Xi'an has been gloomy and gloomy these days, and the photos taken lack a lot of light. Forget it, let’s just take a look, after all, the method is more important, isn’t it? !
Tags
Ingredients
Steps
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raw materials.
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Wash the fresh mushrooms and gently press out excess water with your hands. Tear into strips, dry the surface moisture, and put into a basin.
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Crack the eggs into the basin.
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Mix well.
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Add flour and cornstarch into the basin at a ratio of 1:1, and mix thoroughly until each mushroom shred is coated with a layer of batter without any excess.
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Heat oil in a pot until 60-70% hot, add mushrooms and fry.
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Fry the mushrooms until golden brown, take them out and absorb excess oil with kitchen paper.
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Add salt, pepper powder, and chili powder together and stir evenly.
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Roast white sesame seeds over low heat until fragrant, then crush into pieces.
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Stir the crushed sesame powder, salt, pepper and chili powder thoroughly.
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Spread evenly over the plated salt and pepper mushrooms.
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Ready to serve!