Mushrooms are crispy on the outside and tender on the inside without absorbing oil, and taste more delicious than meat. Do you know how they are made?

There are many ways to prepare fungi. You can fry them, make soup, and make dumplings. My family's favorite method is frying. Not only can they be used as dishes, but they can also be used as snacks. You can eat a plate. The originally soft and tender shiitake mushrooms are crispy on the outside and tender on the inside after deep-frying. They taste more delicious than meat.

Sauteing mushrooms seems very simple, but some people fry mushrooms that taste bad and not burnt, and sometimes have a bitter taste; some people fry mushrooms for a long time, and they will become loose and collapse, and the taste is very bad. In fact, frying mushrooms is also a technique. When frying mushrooms, pay attention to the ratio of 1 and 2. Oyster mushrooms are crispy on the outside and tender on the inside, and do not absorb oil. Fried Mushrooms

1. Remove the roots of washed mushrooms, separate each one, then tear into strips and put them into the pot; remove the roots from the washed broccoli.

2. Put water in the pot. After the water boils, add 1 tablespoon of salt to enhance the base flavor, and add a small amount of vegetable oil so that the broccoli will turn greener.

3. Blanch the broccoli for 30 seconds. Remove the cold water; then blanch the mushrooms for 30 seconds, pick them up and squeeze out the water with cold water. You don’t need to blanch the mushrooms for a long time. The fried mushrooms will not be crispy easily. The purpose of boiling the mushrooms is to remove the odor and make the fried mushrooms sweet and delicious. Pleurotus ostreatus has a delicate taste and a sweet aftertaste without bitterness.

4. After blanching the spinach, gently cut it open with a knife, then put it into a breaker to make vegetable juice; add 2 tablespoons of wheat flour and 2 tablespoons of tapioca starch to the basin. This proportion is crucial. The ratio is 1:1. If you add wheat flour to fry the mushrooms, they will become loose. If you add only tapioca starch to stir-fry the mushrooms, they will become hard. After mixing the two, the fried oyster mushrooms are soft, crispy and delicious; then break out an egg to enhance the taste and texture; add 1 tablespoon of salt and a little pepper, and then adjust the batter with vegetable juice. One is the nutritional combination, and the other is green to promote appetite.

5. Pour the squeezed oyster mushrooms into the batter, so that each mushroom is evenly coated in the batter; add oil to the pot, heat it to 50%, then use low heat, in order to In a non-stick pan, bury the mushrooms one by one in the soil. After putting them all in, turn them around and let the mushrooms heat evenly. Fry the mushrooms until golden and hard on their surface, then remove them from the oil.

6. Warm the oil in the pot again. When the temperature reaches 70% hot, add the fungi again, stir-fry for 30 seconds, then remove and let cool, sprinkle with salt, pepper and sesame seeds. The purpose of frying again is to squeeze out the excess from the fungi. It tastes refreshing and not greasy. Summary of professional technology:

One ratio means: the ratio of flour to starch is 1:

1, which is also the key to frying oyster mushrooms into crispy outside and soft inside;

The two tips are: first, blanch the mushrooms before frying, which can not only eliminate the smell of the mushrooms, but also make the mushrooms fried more crispy; second, fry them again, so that the fried mushrooms will become crispy. Not easy to become loose, more crispy and delicious.