Every time after eating hot pot, there will always be some leftovers, and oyster mushrooms are one of them that is often left over in our house, and I bought a large package at one time, and the fried oyster mushrooms do not taste oil-free, and the crispy taste is like the squid in the salt crispy chicken stall.
Ingredients: 3 oyster mushrooms, 20g minced garlic, an appropriate amount of nine-story tower, 2 chili peppers
Marinade: 1 tsp pepper salt, sweet potato powder to taste
1. Add the pleurotus eryngii mushrooms into coarse silk and add the salt and pepper powder, stir well, place it and wait for the water to come out, after the pleurotus eryngii mushrooms come out of the water, add sweet potato powder in stages and mix well, try to scatter, so that the pot will not stick together.
2. Finely chop the chili pepper, mince the garlic and set aside (use large pepper is less spicy, increase the aroma use), start the oil pan, let the oil temperature rise, throw a little powder into it to test the oil temperature (the powder will immediately foam and float).
3. When the oil temperature is enough, put down the oyster mushrooms, after putting them in, it will bubble up, use a clamp to dial it slightly, it will be set and not stick together, and put the oyster mushrooms in stages. The oil temperature is high enough to fry and you can pick up the drained oil, and the frying will be crispy and not sticky.
4. Fry garlic and chili for about 5-7 seconds, pick up immediately, and the nine-story tower can also be fried at this time. Mix the oyster mushrooms, garlic crisp, chili pepper and nine-layer tart well, sprinkle with a little pepper salt, and serve on a plate.
Uncle tips
1. The oil temperature is high enough to not eat oil, the taste is crispy and not greasy, and the whole process must be kept at a high oil temperature!
2. The same method can also be replaced with other mushrooms, which are also delicious!