云南传统菜：软炸玉麦

Hello everyone, Lao Yang is here to cook again. Today I'm going to make a Yunnan traditional dish, Ruazhuang Yiman. Yiman is a dialect of Faye, a place in Yunnan. The ingredients are fresh shiitake mushrooms, eggs, flour, long bean water, salt, MSG. Let's start with the ingredients. Boil the shiitake mushrooms. Take out the cooked shiitake mushrooms and let them cool. The shiitake mushrooms have cooled down. Let's remove the shiitake grains. Use this kind of hard shiitake grains. Then break up the shiitake grains. Next, prepare a soft-boiled egg. Crack in two eggs. Pour in the flour. Add a little water starch. Mix well. Check to see if there are any lumps. If there are any lumps of flour or water starch, mix well. After mixing well, add salt and MSG. Keep mixing. The soft-boiled egg is ready. Add the hard shiitake grains. Mix the hard shiitake grains and the soft-boiled egg well. Now we can fry it. Let's fry the shiitake mushrooms first. The temperature of the oil should not be too high. It should be about 30% to 40% hot. Hold the shiitake mushrooms with your hands. Slowly add the oil. The temperature of the oil should not be too high. Some shiitake mushrooms stick together. After frying the shiitake mushrooms, use your hands to knock them apart. Because the shiitake mushrooms are already cooked, you don't need to fry them for a long time. As long as the outer shell has puffed up, it's basically ready. It takes about 5 to 6 minutes. Now we can take it out to drain the oil. After taking it out to drain the oil, we can put it on a plate. Use a flat plate, line it with kitchen paper, or oil-absorbing paper. Put the fried shiitake mushrooms on it. Tidy it up before serving. The dish is ready. The soft-boiled egg is ready. The soft-boiled egg is very popular among young people. Today I made a savory dish. If you like a sweet dish, you can add some sugar and cream. It will be a sweet dish. Thank you for watching Dianwei Ji's Yunnan Traditional Cuisine. I'm Kunping Lao Yang. See you next time.