Because fresh mushrooms have relatively more water, the fried effect should be crisp, so when choosing crispy fried paste, eggs are not added, and the heat of oil directly acts on fresh mushrooms, so the fried taste will be crisp and should not be softened.
The blanching of fried mushrooms is mainly to remove the residue on the surface. In addition, the taste of blanched mushrooms is slightly different from that of unstrained mushrooms. After blanching, mushrooms are soft, moist and not crisp enough, while mushrooms without blanching are brittle. It is suggested that blanched mushrooms should be squeezed dry to prevent oil from touching when frying. Deep-fried mushrooms taste better when fried for 2 to 3 times.
Precautions for eating mushrooms:
1. Mushrooms contain sodium glutamate. When cooking mushrooms, don't put them in a boiling pot, and then add them when the dishes are almost out of the pot. Because when the temperature is higher than 120℃, sodium glutamate will become sodium pyroglutamate, which is harmful to human body and difficult to excrete.
2. It is not advisable to add monosodium glutamate and chicken essence when cooking mushrooms. These are all freshness enhancers, and foods such as mushrooms themselves contain umami ingredients. The sodium glutamate contained in the mushroom itself is salty. If monosodium glutamate is added to cooked food, it is necessary to add less salt.
Don't eat mushrooms picked from the wild casually, so as not to be poisoned by poisonous wild mushrooms.