Fried vegetables

Cooking Instructions

1. Preparation: toon, asparagus. Parsley, fennel knotted. Pleurotus eryngii peeling strips. Drain dry.

2. Pleurotus eryngii paste: 1 tablespoon starch, 2 tablespoons flour, 2 eggs, appropriate amount of oil, small amount of water several times.
   
   Pleurotus eryngii mushroom paste to taste: salt, garlic powder, pepper, cumin powder, five-spice powder (thirteen spices), paprika

   

3. Vegetable crispy paste: pepper, salt, a bag of crispy crispy meat mix (small crispy meat mix), two eggs.
   Stir well until yogurt-like and add oil to cap

   

4. Dipping sauce: Bring water to a boil in a pot and add the seasoning. Dip the coarse
   chili noodles in water

   

5. Heat the oil to five or six percent and change to low heat, add the pasted vegetables and oyster mushrooms. Piece by piece! Remove the oil control after floating

   

6. Pleurotus eryngii: The oil temperature is increased, remove after re-frying. Vegetables do not need to be refried