Apricot mushrooms
By VicentaLakin
This dish is eaten in a restaurant. The real name is mushrooms. The mushrooms are one piece, and they are on a plate, and they're soaked with tatters, and everyone at the table says they're good. I went home and decided to try it. To go to the market and forget to buy mushrooms, the family has almond mushrooms, which are supposed to be the same, and taste better than mushrooms, because the apricot mushrooms are fat and soft, especially because of the denseness of the bacterium tissue and the better taste, and they blow up even more so that they have a function such as ablution, cholesterol, the promotion of gastrointestinal digestion, the enhancement of body immunity, and the prevention of cardiovascular disease。
Recipe Recommendations
- Pleurotus eryngii appropriate amount
- cumin powder appropriate amount
- chili powder appropriate amount
- eggs appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- flour appropriate amount
Steps for Apricot mushrooms
1
Food products: apricot powdered egg flour, powdered peppers, oiled salt
2
Clean up the apricot mushrooms
3
It'll be salted for a while
4
Eggs scattered
5
Add flour and salt water evenly
6
And the pink peppers are even
7
Put the apricot mushrooms in the paste and grab them with chopsticks
8
Hot pots and apricot mushrooms
9
Turning over continues to blow up into yellow on both sides
10
Turn the oil on and turn off the fire and blow the mushrooms for about two minutes
11
Just pick up the tar