There are simply too many ways to eat mushrooms, such as stir-frying, hot pot rinsing, soup making, etc. Today, we make a dry-fried mushroom, and the fried Pleurotus ostreatus is crispy outside and tender inside with a little cumin, which is very delicious. But when frying Pleurotus ostreatus, the taste of frying Pleurotus ostreatus is very important. Generally, we just hang the batter and start frying, which is not right. Here's how to fry Pleurotus ostreatus.

Fungi are rich in nutrients, such as amino acids, minerals, vitamins and polysaccharides, which are essential for human body. It is a kind of nutritional health food with high protein and low fat. Regular consumption of mushrooms can promote the absorption of nutrients from other foods. Spring health is very suitable for eating mushrooms to supplement the body's nutrition.

Dry fried Pleurotus ostreatus

-the ingredients needed-

200g of Pleurotus ostreatus, 0/00g of starch 1 g of salt 1 g, 50g of flour, 5g of cumin pepper noodles, 0/egg1piece, proper amount of edible oil and 2g of sesame seeds.

Production steps:

1, all the ingredients used for a while are ready first. Tear the Pleurotus ostreatus into strips about 2 cm wide, and put the starch and flour together according to the ratio of 1:0.5. If you like spicy food, you can put a little pepper noodles in the cumin noodles.

2. Rinse the Pleurotus ostreatus with clear water, and then squeeze out the excess water until no water seeps out. The washed Pleurotus ostreatus is laid flat on the chopping board for later use. This step is very important. If we don't squeeze the water out of Pleurotus ostreatus, the fried mushrooms will be soft and have no taste at all.

3. Pour the prepared starch and flour into the small bowl, beat in the eggs and a small amount of salt and stir well. Add water for a few times and stir well continuously.

4, pick up the batter with chopsticks, and the batter that flows down is straight.

5. Then we hang the Pleurotus ostreatus in the batter, clip the Pleurotus ostreatus with the batter slightly, and control the excess flour. If the batter is wrapped too thick, it is easy to absorb oil.

6. After the fire pot is heated in the middle, pour in an appropriate amount of cooking oil. It is best to choose a frying pan with a smaller diameter but a deep pot, which is more fuel-efficient. When the oil temperature reaches 70%, put the Pleurotus ostreatus with batter into the oil pan one by one with chopsticks. When you just put the Pleurotus ostreatus in, find a bigger space to prevent the Pleurotus ostreatus from sticking to each other. Don't put all the Pleurotus ostreatus in at once. It will be more uniform to heat them twice. Remove the golden oil from the fried Pleurotus ostreatus and put it on a plate to dry for about 3 minutes.

7. Put the Pleurotus ostreatus in the fire and fry it again. The shell of the fried Pleurotus ostreatus will be more crisp. Fry it for 2 or 3 minutes and put it into a plate. Sprinkle cumin, Chili noodles and sesame seeds and mix well.

Tips:

1, the size of Pleurotus ostreatus is torn into strips according to your own preferences. Be sure to wring out the water after washing the Pleurotus ostreatus, otherwise it will be easy to fry oil when frying, and the fragrance of Pleurotus ostreatus with too much water will not be released after cooking.

2. When pouring the batter, you must pour a little less at a time, and then add a little after stirring evenly. During this period, stir until the batter is diluted. If you pour water at one time, Pleurotus ostreatus is not easy to paste, and the batter is easy to be too dry or too thin if the quantity is not well controlled.

3. Stir the fried Pleurotus ostreatus with cumin or salt and pepper while it is hot. The intake of fried food oil is relatively high, and it is not recommended for the elderly and children to eat it often. After eating, make a pot of green tea to relieve greasy and clear the intestines.

Copywriter: Diary of Mu Hai Shi Chi Foo