Besides protein, Pleurotus ostreatus also contains 18 amino acids, vitamins, calcium, iron, zinc and selenium 14 trace elements. The content of vitamin D is very high, which can promote the absorption of calcium, so give children more Pleurotus ostreatus. At the same time, Pleurotus ostreatus also contains Pleurotus ostreatus and acidic polysaccharide, which can improve the antibacterial and disease-resistant ability of human body and is very good for the body. Pleurotus ostreatus is a fungus, and the cheapest mushroom is Pleurotus ostreatus, which is cheaper than mushrooms and Flammulina velutipes. Pleurotus ostreatus has high nutritional value and many practices. It's delicious to stir-fry and make soup, but my favorite is salt and pepper mushrooms, that is, fried oyster mushrooms.
The first time I ate salt and pepper mushrooms was in a restaurant. It was delicious and crisp, so I ate a plate by myself. A plate of salt and pepper mushrooms 15 yuan, the weight is still very small. It's better to make a big plate at home for 3 yuan, which children like best. Mushrooms are delicious. I cook salt and pepper mushrooms three to five times a week. When oyster mushrooms are fried, some people wrap flour and some people wrap starch, which is not right! Chefs use it. Fragrant and crisp, not soft for 2 days. Many people have cooked salt and pepper mushrooms at home, and they are not crispy or delicious after being fried, which is very different from restaurants.
My uncle is a gold medal chef in a star-rated hotel. I ate his salt and pepper mushrooms and found that the taste was completely different, so I pestered him to teach me how to do it. It turns out that I've been posting it by mistake. Today, I taught you how to cook, and learned to cook for children often. Prepare some Pleurotus ostreatus, an egg, proper amount of flour, starch, salt, spiced powder and salt and pepper. After crushing the Pleurotus ostreatus, wash it, tear it into small pieces by hand, add appropriate amount of salt and spiced powder, mix well, and marinate it for 10 minute, and the Pleurotus ostreatus can be completely tasted. Some people will blanch Pleurotus ostreatus, which is not recommended, so the taste of Pleurotus ostreatus will not be fresh.
In order to make the fried Pleurotus ostreatus golden and crisp, the key step is to hang the pulp! Should I hang flour or starch? Uncle chef said it was all wrong. When frying meat, flour is usually used, which makes it more crisp, but vegetables are different. Frying Pleurotus ostreatus is to add flour and starch to make it crisp, and the proportion is particularly important. Less starch, more flour, about 1: 2. Make the batter according to this method to ensure golden and crisp. Pour a spoonful of starch and 2 spoonfuls of flour into a bowl, beat an egg, add a proper amount of water, and stir well with chopsticks. The batter is neither thin nor thick, just like yogurt.
Pour the Pleurotus ostreatus into the batter and stir evenly so that each Pleurotus ostreatus is evenly covered with paste. Pour enough oil into the pot, adjust the heat to 60%, put the Pleurotus ostreatus into the pot one by one, fry until the Pleurotus ostreatus is cooked, and take out the oil control. Then raise the oil temperature, pour the Pleurotus ostreatus into the pot and fry it for 10 second, and then take it out immediately. You can't fry it for too long, otherwise it will be easy to fry. Fried Pleurotus ostreatus is golden and crisp. Serve with salt and pepper. If you leave it unfinished for two days, it won't soften, but it's still brittle. Remember the trick, first fry the mushrooms until they are golden and crisp.
Stir-fried mushrooms, flour or starch, all wrong! Crispy and crisp, it won't soften in 2 days!