Introduction: Dry-fried mushrooms, sizing is the key, teach you how to do it correctly, the mushrooms are crispy and chewy than meat

Dry-fried mushrooms are a very classic home-cooked dish. It is mainly made of mushrooms and is fried. It is crispy, soft and has a great taste. I believe many people have eaten this dish in restaurants. In fact, we can make dry-fried mushrooms at home, but it also requires skills. We We all know that most fried foods require starch, so should dried fried mushrooms be coated in starch or flour? Many people are always struggling with this problem. In fact, both methods are wrong, so no matter which one you choose in the end, it will not be successful, so some people's fried mushrooms are soft and not delicious.

Crispy food always arouses people's appetite. Fried food will taste like this because it will be too oily, but it is too greasy and is not in line with the health of less oil. Diet concept, but we can eat less. After all, we have no resistance to fried foods. Mushrooms themselves are rich in nutritional value and rich in a variety of nutrients. They can bring good supplements to the body, promote food intake and lower blood pressure. It has a very good effect on blood lipids. You can also eat more mushrooms at ordinary times. The fried mushrooms are more delicious than meat. I believe your children will like it very much. Let’s learn together.

Recipe for dry-fried mushrooms:

Reserved ingredients: 350 grams of oyster mushrooms, 100 grams of flour, 70 grams of starch, 1 egg, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of salt and pepper;

Production process: The first step is to put flour and starch in a clean container, mix them together, add salt and five-spice powder, and mix with water to form a batter;

In the second step, crack in an egg and beat evenly until there are no lumps and the batter can flow into a line when lifted, then let it sit for a while;

The third step, clean the oyster mushrooms , tear it into strips by hand, add water to the pot, and after the water boils, add the oyster mushrooms and blanch them in the water;

The fourth step, after taking them out, squeeze out the water completely and place them in the pot. Dip the prepared batter into the batter;

The fifth step is to add oil to the wok. When the oil is 60 to 70% hot, add the oyster mushrooms and fry until they change color. It can be fished out;

In the sixth step, when the oil heats up again, add the oyster mushrooms, fry them again, turn to high heat, and force the oil out of the oyster mushrooms;

Step 7: Finally fry until golden brown, take it out, add pepper salt and chili powder according to personal taste, and enjoy.

Cooking tips: 1. When dry-frying mushrooms, sizing is the key. Should they be coated in starch or flour? The chef said that neither of these is correct. The correct method should be to use starch and flour plus egg liquid. In this way, a thin layer of pulp can be formed on the surface of the mushroom. After frying, it will be very crispy and chewy than meat. So don’t use dry starch or flour by mistake. , this is all wrong.

2. When frying mushrooms, be careful to squeeze out the water from the blanched mushrooms thoroughly, otherwise oil will splash when put into the pot. In addition, the mushrooms need to be fried twice, the first time. In order to get color, but because mushrooms absorb oil easily, you need to fry them at high temperature for the second time. This can force out the oil in the mushrooms and make the skin of the mushrooms crispy. You must remember this.