Some time ago, I heard from a friend who is engaged in catering that when restaurants cook dry-fried mushrooms, they usually don't wash them, tear them into small strips and hang them up for frying, so that the fried mushrooms taste the best. If you wash it again and fry it again, the taste will be worse. After listening to my friends, I will deliberately avoid this dish when I go to the restaurant. I want to eat fried mushrooms, otherwise I will feel more at ease when cooking at home.
In order to make dry-fried mushrooms, I studied many methods and finally found a method suitable for home cooking. When making dry fried mushrooms, we should not only add starch, eggs and flour to the batter, but also add some cooking oil, so that the fried mushrooms will not only be twice as brittle, but also will not be soft after a long time.
Dry fried mushrooms
Prepare ingredients: 400 grams of Pleurotus ostreatus, one egg, appropriate amount of corn starch, appropriate amount of flour, appropriate amount of salt, a little pepper powder and appropriate amount of cooking oil.
Practice steps:
1. Cut off the roots of Pleurotus ostreatus, then tear them into strips, rinse them with clean water, and finally squeeze out the water for later use.
2. Add an egg to the bowl, add a spoonful of flour and two spoonfuls of corn starch, add a proper amount of salt and pepper, and then add about 20 grams of cooking oil and mix well. To make dry fried mushrooms, the preparation of batter is very important. The ratio of flour to starch is 1:2. In addition to flour, starch and eggs, a proper amount of edible oil should be added. Adding oil to the batter can make the fried mushrooms more crisp and delicious.
3. Pour the prepared batter into the mushrooms and stir evenly so that the batter is evenly hung on the surface of each mushroom. Remember not to add salt to the mushrooms when cooking the dish of dry fried mushrooms. Adding salt to mushrooms will make them come out of the water. Mushrooms are not only easy to get rid of paste, but also the fried mushrooms are not crisp enough. So be sure to add salt to the batter.
4. Add an appropriate amount of cooking oil into the pot, heat the oil temperature to about 50%, and then turn the fire to medium fire. Then, put the mushrooms with batter into the oil pan one by one, fry them until they are solidified, stir them with a spoon a few times, and fry them until they are cooked.
5. Heat the oil temperature in the pot to 70%, and put the fried mushrooms in the pot again and fry them. After frying, the oil temperature is relatively high, so the frying time should not be too long, and it can be fished out in ten seconds; After re-frying, the mushroom tastes more crisp and is not easy to soften.
6. Put the fried mushrooms into the pot, add a little cumin powder and Chili powder according to your own taste, and mix well before serving.
Tips:
1, be sure to squeeze out the water after washing the mushrooms, so as to save the time needed for frying the mushrooms; If there is too much water in mushrooms, it takes time to fry them.
2. Add a little cooking oil when stirring the batter, which is the key to crispy fried mushrooms.
3, the mushrooms should be fried twice, and the first time they should be fried to maturity; Fry for the second time until golden and crisp.