Feng Jiao was busy when she saw Jiuying entering the kitchen with a curious look on her face.

"Miss Fengjiao, I want to see what delicious food you have made for us?" She jumped in and said while speaking, but when her eyes fell on the two dishes of vinegar, cabbage and braised ivory white that Fengjiao had just prepared, she couldn't help frowning.

"Miss Fengjiao, didn't you say there are many delicious vegetarian dishes? But... why are there only some radish and cabbage?" Jiuying said disappointedly.

Feng Jiao knew Jiuying’s thoughts, but she couldn’t help but feel cringeous and wanted to tease the cute little girl: “Oh? Are carrots and cabbage delicious? Then what else do you want to eat?”

"I want to eat..." Jiuying originally wanted to say that she wanted to eat meat, but suddenly remembered that it was still before the sacrificial ceremony. On the most important fasting day, she pursed her lips and changed her mouth in time: "I want to eat dishes that are not meat, but taste like meat!"

After saying this, Jiuying was moved by his wit.

Oh, she was just wise and said such a good word.

But the problem is, it is not that easy to cook dishes that are not meat but taste like meat, right?

Is she deliberately causing problems for Miss Fengjiao?

Jiuying carefully glanced at Feng Jiao, but saw a smile suddenly appearing on her face. She raised her hand and rubbed Jiuying's furry head: "Okay, I understand. Leave it to me, our Jiuying little greedy cat."

Jiuying's eyes suddenly lit up, which made Feng Jiao even have an illusion that the brightness of the entire kitchen suddenly increased a lot.

"Miss Fengjiao, is there really a dish that is not meat but tastes like meat?" Jiuying asked curiously and expectantly.

"Yes." Feng Jiao smiled and said, "I'll make you a crispy oyster mushroom, and you'll know."

As she said, she selected a few white and fat musquitoes from the space to wash them, tore them into strips as thick as a little finger, and then added a little salt and marinated for ten minutes to kill the moisture inside the musquies.

Next, start to make a batter of fried crispy oyster mushrooms.

Take an appropriate amount of flour and starch. The ratio of the two is almost three to one. Add a spoonful of salt, a spoonful of homemade chicken essence and half a spoonful of thirteen spices, beat an egg, add an appropriate amount of water, and mix into a batter.

Note that because the penetration of ingredients such as mushrooms is very strong, you cannot add too much salt, otherwise it will be very salty.

Rinse the pickled olive mushroom strips two or three times, squeeze the water dry, put them into the batter, and stir evenly. Be careful to make each mushroom strip stick to the top so that each olive mushroom strip is crispy on the outside and tender on the inside, and the dishes will be better.

Pour oil into the pot, wait until the oil temperature is 60% hot, put the strips of olive mushrooms into the oil pan and fry them.

Remember, if all the mushroom strips are put into the oil pan at once, they will stick together. You should be more patient and slowly fry them a few pieces.

After frying for three or four minutes, the appearance of the oyster mushroom strips will turn into an attractive golden color. At this time, you can remove the oyster mushroom strips from oil.

After frying all the oyster mushroom strips, you can turn on the heat and increase the oil temperature. Fry the oyster mushroom strips for about a minute, and the taste will be even crisper.
Chapter completed!