Fried mushrooms

1

One bowl, two eggs, two spoons of corn starch, two spoons of low-banded flour, two spoons of flour and one spoon of vegetable oil, evenly。

2

Cut out four large mushrooms, three smaller slices, spare。

3

Let the mushrooms stick on top。

4

The flat pot, the fire, the oil, the amount of oil used was only about 1 cm deep, the oil was pumped with chopsticks, the little bubbles were lifted and the face of the mushrooms was put in。

5

From time to time, both sides blow up to gold, pick up, filter oil, and eat with a proper amount of light salt, garlic salt or pepper salt. Come on, Enjoy!

One, maize starch, flour and flour are different in their effect, and corn starch bars are lower and they are softer when they blow up, but not enough curd juice is not bright enough and thick enough, and flour is better used as a sticker, such as to blow things up hard, flour is used as a cover, and if you don't use flour, only corn starch and flour, the skin is too thin, in order to wrap up the insides, and it's better to use proper flour; two, a proper measure of oil in the paste makes the face soft and loose, but not too much to cut, the share of peners is almost the same; and three, mushrooms are easy to get cooked, without preheating, remember when you buy mushrooms in American snacks, that's the whole thing. The mushrooms try to blow the whole thing up in order to keep up with the old American store; the spoons, spoons and cups used by the penners in any food such as cooking, baking, etc. are used internationally, not the spoons and cups that we usually use to fix drinks and load food at home or in restaurants。