1. If you want to eat crispy fried Pleurotus eryngii, you can wrap the batter with starch.
2. If you like the fried Pleurotus eryngii with thick batter outside, you can fry it with flour, but the fried color will be darker and not crisp enough.
3. Mix flour and starch according to the ratio of 1: 1, so that the fried abalone is crispy and delicious.
2 Do you want to blanch the fried Pleurotus eryngii?
Delicious fried mushrooms should be crisp and delicious, so it is not recommended to blanch Pleurotus eryngii before frying. The water content of Pleurotus eryngii will increase after blanching, and the mushroom will become soft, not easy to hang, and not crisp enough after frying. Pleurotus eryngii is fried in paste, but it will be crisper and look better if it is not scalded.
3 How do you think the fried Pleurotus eryngii is cooked? Just turn the batter on the surface of Pleurotus eryngii into golden yellow. You can also taste a piece of Pleurotus eryngii with chopsticks to see if it is cooked.
Stir-fry Pleurotus eryngii at ordinary times, add Pleurotus eryngii when the oil temperature is 60% hot, and stir-fry over medium and small fire. It usually takes 3-5 minutes to fry. To make Pleurotus eryngii crisper, you can heat the oil to 70% and fry Pleurotus eryngii for half a minute to one minute.
4 Method of crispy fried Pleurotus eryngii Ingredients: 300g of Pleurotus eryngii, 500g of oil, proper amount of salt, 2 eggs, 3 tablespoons of flour, 3 tablespoons of corn starch, and cumin powder 1 teaspoon.
Practice steps:
1. First, clean Pleurotus eryngii, tear it into strips, air dry it for at least 2 hours, and remove water;
2. Beat 2 eggs in a clean container, stir well, add salt, corn starch and flour, stir well in one direction, and mix into a thick batter;
3. Put all the dried Pleurotus eryngii into the batter and stir evenly, so that each Pleurotus eryngii can be evenly wrapped in the batter;
4. Put more oil in the wok. After the oil is burned to 60% heat, put the Pleurotus eryngii strips wrapped in batter one by one;
5. Start frying, fry Pleurotus eryngii until it comes out of the water, take it out after discoloration, heat the oil again and put it in Pleurotus eryngii for further frying;
6. When fried to golden crisp, take it out, control the oil content, sprinkle with salt and pepper or cumin powder, and serve.