1, pickled mushrooms

Mushrooms are not blanched and fried directly. Instead, they are marinated in a bowl with salt for a while, squeezed out of water, and then wrapped in batter for frying. This has many advantages. Mushrooms have less water, which makes them crisper after frying. After salting, mushrooms are more delicious.

2. Mix the batter

Pay attention to the use of flour and starch, not just one of them, and the ratio should not be too arbitrary. Pay attention to the fact that starch is more than flour, with a ratio of 2:1. Adding some cooking oil to the batter will make the fried mushrooms crisp and delicious.

Dry-fried mushrooms:

Materials:

Pleurotus ostreatus 1 spoon, 2 tablespoons of flour, raw flour 1 spoon, eggs 1 piece, and a little salt.

Practice:

1, put the whole piece of Pleurotus ostreatus in clean water, gently rub it clean, then squeeze the water out of the Pleurotus ostreatus with your palm, then tear the Pleurotus ostreatus into strips, not too small, and put it in a big bowl.

2. Add a spoonful of salt and mix it evenly by hand. In a bowl, add 2 spoonfuls of flour and 1 spoonful of raw flour, then add an egg, add some salt and pepper powder, and slowly add water.

3. Stir into a thick batter, lift it with chopsticks so that it won't drip easily, let it stand for a few minutes, then squeeze out the water from the previously processed Pleurotus ostreatus and put it in the batter.

4. Stir evenly, so that the batter can be evenly wrapped on the batter. Add oil to the pot, heat it to 70%, add the mushrooms with paste, and fry on low heat until the mushrooms are shaped and discolored.

5. Take it out, control the oil, fry it again in a hot oil pan for 10 second, immediately take it out, control the oil, sprinkle with salt and pepper powder, Chili powder, etc. and serve.