In fact, mushrooms can be fried in addition to cooking and stewing soup, which is a very common way to eat in Northeast China. First, wash the mushrooms, then prepare flour, remove water after washing, and tear the mushrooms into small pieces. You can fry them with flour. When frying, you must control the heat. Never fry the water. If the frying time is too long, the fried mushrooms will be dry and hard, and the taste will not be good at all.

Dry-fried mushrooms

Materials

A plate of mushrooms, flour, water and salt

Practice

1. Wash the mushrooms, control the water

2, adjust the juice = flour+water+salt, and put the eggs aside or not. Be careful, don't mix it too thinly, just as thick as the sesame sauce you bought.

3, fire, pour the oil, and the mushrooms can be cooked with the juice!

it's delicious to fry the mushrooms golden brown, which is very crisp. It's just that someone in my family doesn't like to eat them cooked well, so the frying is relatively light ~ You can master this by yourself.

Soft fried mushrooms

Materials

A. Fresh mushrooms are 2g, B. 2 protein, 1 teaspoon of fine sugar, 2 tablespoons of low-gluten flour, and 1/a. Salt.

2. Beat the egg whites in a steel basin until they are wet and foamed. After adding fine sugar and beating well, sprinkle the low-gluten flour and mix well to form an egg foam for later use.

3. Heat a pot, add an appropriate amount of oil, and when the oil temperature is about 8℃, turn to low heat. After dipping the fresh mushrooms in the egg soaked in the method 2, put them in an oil pan and turn the freshly ground mushrooms over with long chopsticks.

3. fry for about 1 minute until the surface is slightly hard, then take out and drain the oil. You can dip the salt and pepper powder when eating.

soft fried mushrooms

materials

1 plate of Pleurotus ostreatus, flour and starch

Practice

1. Wash a plate of Pleurotus ostreatus and remove its roots

2. Blanch it with boiling water for two minutes.

3. Take out and control the water

4. Squeeze the water out of the mushrooms and tear them into small strips

5. Mix the starch and flour in a ratio of two to one, add salt, allspice powder and water and mix well. Don't paste it too thinly, or it won't hang on the mushrooms. The best starch is potato flour, which is crisp and fluffy when fried.

6. Add oil to the pot, heat it, fry the mushrooms dipped in paste in the pot until golden, then take them out, continue to heat the oil, and put the fried mushrooms in and fry them. The second frying will make the mushrooms more crisp.