Can Pleurotus eryngii be used to fry mushrooms? Dry-fried mushrooms can use Pleurotus eryngii.
There are many kinds of mushrooms in the market, including cultivated mushrooms and wild mushrooms, which are very popular. Mushroom is a kind of fungus, which is a rare delicacy on the table of ordinary people. Mushrooms have high nutritional value, containing high protein, low fat, vitamins and trace elements, and dietary fiber, which is helpful for intestinal digestion. Eating more mushrooms is good for your health. Different mushrooms have different nutritional values. Mushrooms can be made in a variety of ways, such as frying, rinsing, roasting and frying. What flavor of mushrooms do you like to eat depends on your own preferences. I usually like to eat them fried abalone mushrooms, which are very delicious and have high nutritional value. Every time after cooking, the smell in the room is very attractive. If you want to fry mushrooms crispy and fragrant, you should master three key points: first, prepare crispy paste, second, add seasonings reasonably, and third, control the oil temperature.
What are the skills of frying Pleurotus eryngii? 1. Shred the fried Pleurotus eryngii as much as possible, which can control its contact area with water and reduce the water consumed by the mushrooms during cleaning.
2. Add salt to the clean Pleurotus eryngii strips. First, in order to increase the bottom flavor, I think it is difficult for Pleurotus ostreatus to taste; Second, in order to pickle the water in Pleurotus eryngii, you have to squeeze it by hand first, and then add the paste. Because there is too much water, Pleurotus eryngii will not have a crisp taste.
3, the batter should not be too thin, too thin to wrap Pleurotus eryngii, the high oil temperature will soon turn black, and the thick fragrant Pleurotus eryngii is unevenly wrapped. It is best to drop it back into the bowl, and the lines are obvious and disappear immediately;
4. I think frying twice is better than frying once completely, because there is a transition time in the middle, and the fried Pleurotus eryngii returns to the oil pan again to ensure the consistency of time, so that the overall taste of Pleurotus eryngii is close to the same.
Frying method of Pleurotus eryngii Preparation of ingredients;
Pleurotus eryngii 1, egg 1, black sesame, starch 1, flour 5, salt, allspice powder, baking powder 1 and salad oil.
Production method:
1. Wash Pleurotus eryngii and tear it into small strips along the grain for later use.
2. Beat an egg in an empty bowl, then add appropriate amount of black sesame, 1 tablespoon starch, 5 tablespoons flour, appropriate amount of salt, appropriate amount of five-spice powder, 1 gram baking powder and appropriate amount of salad oil to make a batter similar to yogurt.
3. Put more oil in the pot, then heat the oil to 60% heat, fry the torn Pleurotus eryngii in the pot until golden and crisp, and take out the oil control.
So the fried Pleurotus eryngii is ready.
What should I pay attention to when frying Pleurotus eryngii? 1. Pleurotus eryngii is compact in texture and very Q-elastic in taste, so as long as the skin is crisp, the inside still maintains the taste of Q-elastic, and a proper amount of water is preserved, it is delicious and will not become too dry due to frying.
2. In order to keep the original flavor of Pleurotus eryngii, eggs play a role in isolation. The batter separates Pleurotus eryngii from oil under the action of eggs, which makes the flour outside crisp under the action of oil temperature, while Pleurotus eryngii keeps moisture because of the egg liquid, which makes the taste still Q-elastic.