Some people often make mistakes when frying mushrooms. Do you usually fry mushrooms correctly?

Sometimes the taste and texture of the mushrooms we fry are not as delicious as the legend says. What is going on that causes fungi to lose this natural and delicious flavor? When frying mushrooms, you must add 1 if you don’t, and 1 if you don’t want to do it. People often make mistakes, no wonder the fungi are not delicious. These three points are very important for stir-fried mushroom dishes

If you want to stir-fry mushroom dishes to make them delicious and delicious, these three points are very important: 1. One must be added. Mushroom foods are especially paired with natural and delicious flavor enhancers such as oil. When frying mushrooms, add some oil to double the flavor. 2. Don’t use it at all. The structural types of mushroom foods, especially shiitake mushrooms, all have a unique characteristic, that is, they all have a "honeycomb" material. Therefore, when cleaning shiitake mushrooms, you must first clean the whole leaves and then break them into mushroom strips; if you tear the strips and then clean them at the beginning, the open honeycomb material of the shiitake mushrooms will absorb a lot of cold water, and the fungi will become soup after frying. Class. After breaking the mushrooms into strips, you still need to squeeze a handful of water into each strip; even if you do this, do not add any more water to the mushrooms during the stir-frying process. 3. Do nothing. The natural flavor of fungi mainly comes from the rich carbohydrates and ribonucleotides contained in them. These flavor components are water-soluble, so before frying mushrooms, one step that must not be done is "draining" them. Stir-fried oyster mushroom production process

1. Use 750 grams of fresh shiitake mushrooms, cut off some bottom fibrous roots, tear into whorls, rinse under the water pipe, and break into finger-thick mushroom strips. Even so, the honeycomb material of the fungus strip may absorb part of the water. Use the handle of the fungus strip to squeeze the water inside.

2. 1 bell pepper, about 120 grams. After cleaning, remove the bell pepper seeds and shreds, and cut the bell pepper into strips about 5 cm long and 0.5 cm wide. Chop 5 grams of shallots into pieces.

3. Pour 30 grams of cooking oil into the wok, set the temperature to 40 to 50% hot, about 160 degrees, add the green onions and stir-fry until fragrant. Add the shiitake mushroom strips, turn off the heat, and stir-fry quickly until the shiitake mushrooms are cooked. Add the chili strips, add 10 grams of oil, 2 grams of salt, 2 grams of white sugar (optional), 2 grams of chicken essence or chicken powder (optional), and stir-fry again.

4. Pour in 30 grams of starch powder dispersedly, and use the ashing effect of tapioca starch to make the sauce evenly encapsulate the food. Stop the fight, put the fried oyster mushrooms into a shallow bowl, serve while they are hot and enjoy. When frying mushrooms, there are 1 that you don’t need, 1 that you must add, and 1 that you don’t want to do. People often make mistakes and the mushrooms are not fresh when fried. Please keep these 3 points in mind.