I guess there are not many people who wouldn’t want to eat fried mushrooms, a delicacy that is fragrant and crispy. It almost doesn’t taste like mushrooms anymore, and only has the aroma of fried food. Especially when I go to restaurants to eat, I like to order it. It tastes so delicious and my children can't put it down.

However, those fried at home are often not crispy enough, taste unpalatable and are very greasy. Later I heard that the mushrooms in restaurants are not washed when fried. They are fried directly in the oil pan after buying them, otherwise they will not get a crispy texture. Is this statement really correct? I quickly went to ask my chef relatives for advice.

After all, I had eaten it so many times before, and hearing such a statement made me feel sick all over. It turns out that if you want mushrooms to be fried crispy, you don’t have to clean them and fry them directly. After mastering some skills, you can still fry them crispy. Today, the chef shared 2 tips to make it golden and crispy, and more fragrant than meat.

Required materials: mushrooms, eggs, flour, starch, salt, pepper, salt and pepper

1. Fried mushrooms, here we use oyster mushrooms, tear the oyster mushrooms into small pieces Then soak it in salt water. After soaking for 5 minutes, scrub it a little, rinse it with clean water, take it out and set aside.

2. Heat a pot of hot water below. After the water boils, pour all the oyster mushrooms in and blanch them. After 10 seconds, take out the oyster mushrooms and put them into cold water to cool down. Then drain the moisture from the oyster mushrooms. It is best to squeeze them with your hands to squeeze out the moisture as thoroughly as possible.

3. Only dried mushrooms without moisture will become crispier when fried in a pan. This is why many restaurants fry them directly without cleaning them. Clamp the dried oyster mushrooms and set them aside for later use. Next, we will prepare the batter. Add 40g flour and 40g starch into a bowl, beat in 2 eggs, and add salt, pepper, and salt and pepper.

4. Stir it thoroughly and use chopsticks to pick up the batter. If it can flow straight down, it means that the prepared batter is successful. Then we put the mushrooms into the batter, stir evenly, heat the oil in a pan, add the oyster mushrooms one by one after heating, fry until golden and not soft, then take them out.

5. Next, raise the oil temperature again to about 80% hot, then pour the oyster mushrooms in and fry again. This time it only takes 10 seconds. If the time is too long, it will be easy. Very dry and hard, and easily burnt. After 10 seconds, take it out and eat.

Tips:

There are two tips to master when dry-frying mushrooms. The first is that the mushrooms need to be washed and blanched, but the moisture inside must be completely absorbed. Dry. The second is that if you want it to be crispier, you need to fry it again, which is also a very critical step.