When eating out in a restaurant, what is your favorite dish? Some people like braised pork, some like shredded potatoes, but I believe there are also a lot of friends who like the dish of fried mushrooms. The fried mushrooms made in restaurants taste fragrant, crispy and crispy, and they taste more satisfying than meat. I also like this dish very much. This dish is almost a must-order when I go to a restaurant before. But a few days ago, I went to a restaurant with a chef friend, and when I ordered this dish, my friend rejected it.

I heard from friends that when many restaurants make this dish, in order to save time and pursue a crispy texture, the mushrooms are usually not washed, but are directly wrapped in batter and fried without any Washed mushrooms do taste very good, but the hygiene situation is also worrying; washed mushrooms are not only easy to break, but also have much less crispness, and it also increases the time for serving. The dish of fried mushrooms is indeed very popular in restaurants, but the chef never eats it.

In fact, if you want to eat dry-fried mushrooms, it is not difficult to make them at home. Mushrooms in this season have less moisture, so they are very suitable for dry-frying. When making dry-fried mushrooms, many friends are confused about whether they should be coated in starch or flour? Today I will share with you the correct way to make dry fried mushrooms that are fragrant, crispy and crispy.

Prepare ingredients: 500 grams of mushrooms, salt, pepper powder, corn starch, flour, eggs, and cooking oil.

Steps:

1. Remove the roots of the mushrooms, tear them into strips, then rinse them with clean water, and then put them in a drain basket to drain the water.

2. If you want dry-fried mushrooms to be delicious, batter preparation is the key. Add two spoons of cornstarch and one spoon of flour to the bowl, then break in an egg, and add an appropriate amount of salt and pepper powder. Stir evenly with chopsticks to make a yogurt-thick batter. When mixing the batter, both starch and flour must be added. Adding starch can increase the crispy texture, and adding flour can make the batter thicker.

3. After the mushrooms are dry, pour the batter into the mushrooms and mix evenly, then add an appropriate amount of cooking oil and mix well. Adding cooking oil is the key to crispy dry-fried mushrooms. Many people just ignore this step, so the fried mushrooms are not crispy enough. Before frying the mushrooms, be sure to control the moisture in the mushrooms. If there is moisture in the mushrooms, it will be very Easy to remove.

4. Add oil to the pot, heat the oil to 50% to 60% hot, fry the mushrooms covered with batter one by one in the pot, fry the mushrooms until the surface is set and the color is golden, then take them out.

5. Heat the oil in the pot to 60 to 70% hot. Put the fried mushrooms into the pot and fry again on one side. Fry the mushrooms until the skin is crispy, take them out to control the oil, and then put them on a plate. edible.

The dry-fried mushrooms made in this way are fragrant, crispy and crispy, which is particularly satisfying. If you like it, try it at home!