If you want fried mushrooms to be delicious, you must choose the right mushrooms. Some mushrooms have little water and are not suitable for frying. Pleurotus ostreatus is the most suitable. After frying, it is crispy outside and tender inside, with full leaves and high nutritional value. It contains high protein, low fat, vitamins, trace elements and dietary fiber.
When frying mushrooms, they must be dried before pasting. The less water, the crisper the taste. Frying once is not enough. It must be "re-fried" to achieve the effect of crispy outside and tender inside. Next, please see how to operate, including the cleaning of mushrooms, the preparation of batter, and how to fry.
Fried mushrooms
Ingredients: Pleurotus ostreatus, flour and starch
Seasoning: salt, pepper, chicken essence.
1. Prepare a basin of clean water, add half a spoonful of salt, slowly stir and melt, and soak in the oyster mushroom juice for a while to make the sediment and eggs escape easily.
2. Light bubbles are not enough. If you want to be completely clean, you need another step. Boil the water in the pot. After the water boils, take out Pleurotus ostreatus, take it out 1 min, and let it cool. Squeeze the water out of the fresh mushrooms and put it on a plate for later use.
3. Add100g of flour and 50g of corn starch to the pot, and add two eggs to make the mushrooms more crisp.
4. Next, add a proper amount of water, stir well, then add salt, pepper and chicken essence according to personal taste, stir well again, and the batter is ready.
5. Wrap the Pleurotus ostreatus with batter in batches and spread the batter evenly on each fresh mushroom.
6. Heat oil in the pot, pour a little more, the pot is 60% hot, and add mushrooms in batches. Don't add too much at a time until the shell hardens. Turn yellow, and take it out.
7, continue to burn oil, the oil temperature is high, need to carry on the second after frying. Re-frying forces the excess oil out of it, and it can also consolidate the shell and make it more brittle.
8. The second frying time should be short, about 20 seconds. Sprinkle some white sesame seeds, Chili noodles, or salt and pepper. Crispy outside and tender inside, fragrant. Eating fried tenderloin in your mouth is a feeling.
Skill summary
1, don't just use flour, add a little starch, the batter is full of flour and tastes hard.
2, secondary frying is necessary, high temperature frying for 20 seconds.
It is said that this dish is dirty, especially in the restaurant. The chef didn't clean it at all, just fried it. So when cooking at home, be sure to soak it in salt water first, then blanch it for one minute, dry it and then fry it.