In fact, stirring the batter is the most important thing when making dry-fried mushrooms. Some people only add flour, while others only add starch. This is not right. Let me share with you the detailed method of dry-fried mushrooms. This method is very practical, as long as you follow it, you can succeed. Please prepare the ingredients and make them together.
The practice of dry frying mushrooms
Steps:
Dry fried mushrooms are made of Pleurotus ostreatus. A few friends will make mistakes. Do not use mushrooms. They taste bad, and Pleurotus ostreatus is easier to succeed. And when choosing Pleurotus ostreatus, we need fresh and good quality Pleurotus ostreatus. Its folds are complete, without any damage and moisture. If Pleurotus ostreatus is dry or rotten, it is not recommended to buy it.
Remove the roots of Pleurotus ostreatus, break it off one by one, tear it into small pieces by hand and rinse it clean.
Then put the Pleurotus ostreatus into a bowl, sprinkle with a spoonful of salt, mix well and marinate for a few minutes. Because Pleurotus ostreatus contains a lot of water, it is easy to be broken if squeezed directly, and curing for a period of time can not only kill a lot of water, but also damage Pleurotus ostreatus when squeezed.
When it is ripe, let's make some pepper. I usually do it now. Put the pepper granules into a wok, turn on a small fire and stir fry constantly. Turn off the heat after the pepper changes color and taste, and mash it in a bowl.
Then stir the batter. Add an egg, two spoonfuls of starch and one spoonful of flour to the bowl. The ratio of starch to flour is 2: 1. Starch is more than flour. If only starch is used, it will peel easily. If only flour is used, it will be brittle, so both flour and starch are needed. Put more starch, too many eggs will lead to.
In addition to eggs, flour and starch, a proper amount of edible oil should be added to the batter. With it, fried mushrooms can be crisper. If you don't know, try adding some quickly. After adding, add a little salt and stir into a fine batter.
Squeeze the water out of the mushrooms several times, put the mushrooms into the batter after squeezing clean, and emphasize that after the batter is mixed, its state is a bit like thick yogurt, not too thin.
Find a deep pot, add cooking oil and put more oil, so it's easier to fry mushrooms. When the fire is heated to 50% heat, turn to low heat, put the mushrooms and batter together in the pot, turn it over a few times and take out the oil, but don't fry it too deep, because it needs to be fried again. If the color is too dark, it is easy to fry again.
Take out all the mushrooms after frying, and the oil temperature should be burned to the point of smoking. Pour the mushrooms into the pot and fry them quickly. Pull them out immediately after a few strokes, almost ten seconds. The purpose of re-frying is to make mushrooms more brittle and not afraid of softness, so the oil temperature is very high when re-frying. If the speed is slow, the mushrooms will burn and taste bad. If the oil temperature is not enough, the re-frying effect will be very poor. Therefore, when you re-fry, you should act quickly. My experience is that there must be a deep pot and a big colander.
After frying, pour the mushrooms into a larger pot, sprinkle with some seasonings and the taste will shake evenly, and then you can serve them on a plate.