After the mushroom is wrapped, the shape of the mushroom is similar to that of the squid. It has a delicious taste, golden color, and crispy outside. It is a good top grade dish. It can nourish the liver and kidney, strengthen the spleen and stomach, and improve the beauty and beauty of the skin. Regulating, anti-tumor, liver and detoxification, weak constitution, people with low immunity can eat more. . .
Dry shiitake mushrooms with water, remove the roots, wash, add the broth with the onion and ginger, and cut into the silk, add the appropriate amount of starch and mix well.
Take a small bowl, add the parsley section, onion, ginger, garlic, salt, monosodium glutamate, sugar, vinegar and sesame oil and mix well to make a juice.
Put the pot on the fire, pour the right amount of salad oil to burn the main six layers of heat, add the shredded mushrooms and fry until golden brown, remove the oil, leave the base oil in the original pot, pour the fried shredded mushrooms and pour the juice into the sauce. It can be loaded evenly.
The texture of the mushroom is thicker. It should be sliced first, then shredded. After the starch is added to the starch, it must be mixed to prevent it from sticking together when the pan is fried.