Lead: Dry-fried mushrooms, do not directly wrap flour, add more 1 step. Crispy mushrooms do not return to soft home cooking, which means that each family has different ways to make dishes that are more in line with family tastes. Dry-fried mushrooms are a classic dish in home cooking, crisp and tender, sprinkled with personal favorite spices such as cumin powder and Chili powder, which are fragrant and delicious. Only after consulting the chef did I know that there was an important step, otherwise the mushrooms would easily become soft and not brittle. I use the chef's method, combined with my personal experience, although it is not very authentic, it can guarantee the taste. Since I learned how to stir-fry mushrooms, my family often asked me to do it by name.

Dry-fried mushrooms: spare ingredients: Pleurotus ostreatus 1, 2 tablespoons of flour, raw flour 1 tablespoon, eggs 1, and a little salt;

Production process: step one, put the whole piece of Pleurotus ostreatus into clear water, gently rub it clean, then squeeze the water out of Pleurotus ostreatus with your palm, then tear the Pleurotus ostreatus into strips, not too small, and put it into a big bowl;

Step 2, add a spoonful of salt, stir it evenly by hand, put 2 spoonfuls of flour and 1 spoon of raw flour into a bowl, then knock in an egg, add some salt and pepper, and slowly add water;

Step 3, stir it into thick batter, lift it with chopsticks to make it difficult to drip, let it stand for a few minutes, then squeeze out the water in the previously treated Pleurotus ostreatus and put it into the batter;

Step 4, stir evenly, so that the batter is evenly wrapped on the batter, put oil in the pot, heat it to 70%, add the mushrooms with paste, and fry with low fire until the mushrooms change color;

Step 5, take out the oil control, and put it in a hot oil pan again for frying 10 second. Take it out right away. After controlling the oil, sprinkle with salt and pepper powder and Chili powder to serve.

Bian Xiao: In family gatherings or leisure time, dry fried mushrooms are also very popular as snacks. I am a big fan of dry-fried mushrooms, and I won't feel tired no matter how I eat them. I haven't done it myself before. Every time I go to a restaurant, I always order a dry fried mushroom, so I learned how to cook it. When my uncle, who is a chef in a hotel, said that dry-fried mushrooms, many people always ignored a very important detail, which made the taste of dry-fried mushrooms worse. But also easy to soften, I humbly listened to the experience and the detailed process of production, and made a crispy dry fried mushroom, which made my family fall in love with it.

Cooking tip: 1, the surface of mushrooms is very tender, so you can't rub them hard, just wash them gently. You are worried that there will be hidden impurities in it. You can soak the mushroom in salt water for a while, and you can take it out easily. Eating will be cleaner and more hygienic;

2. Dry fried mushrooms. Many people like to wrap mushrooms with flour directly. Actually, the chef said it was wrong. The step of adding 1 is to marinate the mushrooms with salt for a while. This will give the mushrooms a basic taste, and also force out the excess water, so that the fried mushrooms will be more crisp but not soft.

When frying food, the oil temperature is appropriate, and the fried food will not be greasy. Generally, 70% hot oil temperature is enough to fry mushrooms. When frying again, pay attention to 10 seconds. The frying time is too long, too dry and not delicious. If the first frying time is tender, the second frying time can be appropriately extended, but if the first frying is already crisp, the second frying time must not be long.