400 g oyster mushrooms, remove the tough ends
1 egg
1 cup starch, or sweet potato starch
1⁄8 tsp salt
1⁄8 tsp black pepper
oil, for frying
For Garnishing:
salt, as needed
Sichuan peppercorn powder, as needed
Remove the tough ends of the oyster mushroom and then split into strips around 2 to 3-centimeter wide. After cleaning, slightly squeeze the water out.
Sprinkle starch and then add egg, salt, and black pepper. Mix well.
Mix salt and Sichuan peppercorn powder with a similar ratio of 1:1.
Heat around 2 cups of oil in wok and then slide the mushroom strips in for deep-frying until the surface becomes golden brown.
Serve directly with Sichuan peppercorn salt.
Sugar: 2g
:
Calcium: 112mg
Calories: 386kcal
Carbohydrates: 82g
Cholesterol: 82mg
Fat: 4g
Fiber: 10g
Iron: 5mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 1116mg
Protein: 11g
Saturated Fat: 1g
Sodium: 21006mg
Trans Fat: 1g
Vitamin A: 313IU
