Mushrooms * * * Pleurotus ostreatus * * are delicious and nutritious. Our favorite mushroom method is dry frying mushrooms. Here are some methods I have compiled, hoping to help everyone!

material

A plate of mushrooms, flour, water and salt.

working methods

1, wash mushrooms and control water * * * If there is too much water in mushrooms, oil will spill on hands, face and clothes. . I'm sorry.

2, juice = flour+water+salt, eggs can be put or not. Be careful not to mix it too thinly, just as thick as the sesame paste you bought.

3, fire, pour oil, mushrooms dipped in juice can be cooked!

Stir-fried mushrooms are delicious and crisp. It's just that some people in my family don't like cooked food, so they fry it lightly ~ this is up to you.

Dry fried mushrooms:

material

Mushrooms, flour, corn starch, spiced powder, salt, egg white.

working methods

1. Wash the mushrooms, wring out the water and tear them into pieces.

2. Add salt and spiced powder and marinate for half an hour.

3. Pour the egg white into a bowl, beat it continuously in one direction with chopsticks, and then add flour and corn starch * * * at a ratio of about 1: 1 * *. If you like spicy food, you can add some Chili powder. When picked up with chopsticks, they can be arranged in a line.

4. Put the dried mushrooms into the egg paste, hang up the clothes and grab them evenly.

5. Put the pot on the fire. After the oil is burned to 50% to 60% heat, put the mushroomed mushrooms into the pot one by one and fry them into golden brown. * * * You can also dip it in Chili powder and salt and pepper to taste, which is also very good. ***

How to fry mushrooms:

material

Half a box of mushrooms, flour, corn flour, 1 eggs.

working methods

Mushrooms have pedicels. Beat the eggs well, add 1 tbsp flour and 2 tbsp corn flour * * *, stir well, roll the mushrooms into the batter, let the batter cover the mushrooms, and fry them in the oil pan. The oil doesn't need to be too hot, just 70% hot.

Soft fried mushrooms:

There are many vegetarians around us. Although they are vegetarians, they also attach great importance to nutrition. For example, they drink soybean milk instead of milk. When wrapping jiaozi, they will add a lot of fried peanuts and eat more mushrooms. Mushrooms are really a good thing. They have high nutritional value, contain a lot of protein, and taste close to meat. They have always been a necessary dish for monks.

material

Pleurotus ostreatus 1 plate, flour, starch

working methods

1. A plate of Pleurotus ostreatus, washed and pedicled.

2. Blanch with boiling water for two minutes.

Remove the water control device

4. Squeeze the water out of the mushroom and tear it into small strips.

5. Mix starch and flour in a ratio of 2 to 1, add salt, spiced powder and water, and stir well. Don't paste it too thin, or you won't hang the mushrooms. The best choice for starch is potato flour, which is crisp and fluffy when fried.

6. Add oil to the pot. After heating, dip the mushrooms in the paste and fry them until golden brown, then take them out, continue to heat the oil, and put the fried mushrooms in for frying. The second frying will make the mushrooms crisper.

Soft fried mushrooms:

material

A.200g fresh Lentinus edodes B. 2 protein 1 teaspoon fine sugar 2 tablespoons low-gluten flour A. 1/4 teaspoons salt 1/4 teaspoons chicken essence powder 1/8 teaspoons white pepper B. 1 teaspoon salt and pepper.

working methods

1. Blanch fresh mushrooms in boiling water for about half a minute, then pour them in cold water and drain them. Add seasoning A and mix well for later use.

2. Put the protein into a steel basin and stir until it is wet and foamed. Add fine sugar and beat well, sprinkle with low-gluten flour and mix well to make egg bubbles for later use.

3. Heat a pot, add a proper amount of oil, and when the oil temperature is heated to about 80℃, turn it down. Dip the fresh shiitake mushrooms made by 1 with the eggs soaked in Method 2, put them in an oil pan, and turn the freshly ground shiitake mushrooms over with long chopsticks.

4. Fry for about 1 min until the surface is slightly hard, and take out and drain the oil. You can dip it in salt and pepper powder when eating.

Sauté ed mushrooms with crispy skin;

Recipe introduction: crispy fried mushrooms are tightly locked in the seasoning. The soup is juicy in appearance, golden in color, crisp and delicious. Just sprinkle a little salt to improve the taste. It is very suitable as a snack.

material

Lentinus edodes 1 box of flour, 2 tablespoons of bread flour and 2 tablespoons of whole egg liquid 1.

working methods

Wash mushrooms. Dry with a paper towel.

Prepare a fresh-keeping box with a lid. Pour in the egg mixture.

Shake the upper cover evenly.

Add flour. Shake the top cover evenly.

Add bread flour. Shake the top cover evenly.

Keep a little behind the times.

The oil temperature is about 170℃. Fry for 5.7 minutes

The pot is ready.