The making process of fried fresh mushrooms and the making method of hanging paste: prepare chopped green onion and Jiang Mo. Tear up the Pleurotus ostreatus and some big pieces, or it will be too much trouble to fry it. Add some flour, salt, chicken essence and a little pepper, add water and mix well. Dip Pleurotus ostreatus in batter and fry in oil pan. Continue to fry, the process is more dangerous, and the oil star splashes badly. It's fried. Here's the thing. It's delicious! Hanging paste is to hang a thick layer of wet starch outside the raw materials before cooking, so that the dishes are tender and crisp. 1. The function of hanging paste ① can change the texture of dishes, making the texture of some tough raw materials zoom or brittle and more tender after hanging paste; ② It can meet the requirements of cooking. Some raw materials, such as sliced meat or fruit, should not be cooked directly when making dishes, but should be hung up first. This can not only keep the nutrients of raw materials, but also make the skin of dishes crisp. Such as roast pork slices and shredded apples. ; ③ It can reduce the cost of dishes and adjust the taste of dishes. Specifically, greasy raw materials can be reduced after gelatinization, such as soft fried meat; (4) The nutritional components and freshness of raw materials can be maintained. When the raw materials are cooked and indirectly heated, the nutrition of the raw materials will not be lost. 2. Essentials of hanging paste ① According to different cooking methods, the taste of dishes is mainly starch, and some auxiliary materials are often needed to match the hanging paste, such as flour, egg white and egg yolk. Therefore, the proportion of main and auxiliary materials is required to be appropriate, such as protein paste (also known as high-strength paste). If there is more protein and less starch, the cooked food will soon collapse and deform. If there is less protein and more starch, the dishes will not fully swell and will be sticky to eat. Therefore, it is necessary to master the proportion of main and auxiliary materials. (2) The paste should be stirred evenly, and there should be no dry starch particles. When blending, add less water, and add appropriate amount of water according to cooking needs to mix the starch evenly. If dry starch granules appear, it will not only affect the beauty of dishes, but also burn the operators when they are oiled. If you need a high-strength paste of dried starch, you should crush the starch with a flour needle before using it. ③ The thickness of the paste should be determined according to the needs of cooking. Soft-fried vegetables should be thin, and sweet and sour and burnt vegetables should be thick. The paste should be thin and thick enough to wrap the raw materials. If it is thin, it will be out of touch with the raw materials, commonly known as desquamation. The quality of dishes after deblurring is contrary to that of hanging paste, which can not achieve the purpose of hanging paste. Thickening will make dishes hang unevenly and the surface will be dull. Where the paste is thick, the taste is bitter, and where there is no paste, the raw materials are fried, which can not achieve the effect of tender outside. 3. The method of hanging paste is to use bamboo chopsticks or special drawers to make egg whites into snow drifts, whichever is chopsticks. When pumping, pump in one direction and don't change the direction. Then, after weighing, corn flour or dry starch is added and mixed evenly. This paste can be used to make high-energy apples, high-energy fish sticks and other dishes. The production process is to cut the raw materials into strips, dip them in dry flour and put them into high-strength paste. Pickles can be seasoned with proper amount of salt and monosodium glutamate before dipping in flour. Clean lard or vegetable oil must be used when frying cabbage to keep the dishes beautiful in color. When the oil is cooked on fire until it is two or three times ripe, scoop up the raw materials with a spoon and evenly wrap the high-strength paste, put it in the oil and fry it slowly with a small fire, then scoop up the hot oil with a hand spoon and pour it on the upper part of the dish to heat and solidify the high-strength paste, and then turn it continuously until it is fried thoroughly. Sweet mouth can be eaten with sugar, and salty mouth can be eaten with salt and pepper. The dishes cooked with high-intensity paste are Bai Rushuang-colored, plump, soft and tender. The method of egg white starch paste is relatively simple, just mix egg white with wet starch. This sauce is suitable for fish fillets and shrimps. When cooking, add monosodium glutamate and salt to the raw materials, adjust the taste, dip dry flour into the protein paste. Heat cooking oil to 30% to 40% heat, wrap the raw materials in protein paste, fry them in oil, take them out and dip them in pepper and salt for eating. Bai Rushuang, a dish made of egg white paste, is crisp outside and soft inside. Starch paste is made by mixing pure starch with water. This sauce is crispy after frying and is suitable for making fried meatballs, roasted meat and sweet and sour dishes. Be careful not to bring dry starch granules when using. Egg starch paste is a mixture of eggs and wet starch. Suitable for making soft fried dishes. The production process is to cut the raw materials into pieces, add monosodium glutamate and refined salt and mix well, then add egg starch and grab well. When making, try to use wet starch with less water. If you use starch with more water, the paste will be thinner, so you can't hang it on the raw materials, and it will fall off when frying. If the paste is thin, the remedy is to add corn flour or dry starch after weighing, which can thicken the paste. Egg starch paste dishes are characterized by crispness. Egg flour paste is made of eggs and flour. When preparing the batter, add less eggs and add flour while stirring. If there are too many eggs, the flour will become small and uneven; Too much flour will make dough, and it is difficult to mix it with eggs. Egg powder is suitable for making pot stickers, pot collapses, pot frying and other dishes. It is characterized by soft and delicate texture. Bread paste is a kind of paste with eggs, flour and western bread as raw materials. Prepare other pastes first, then add the raw materials, while the bread paste is used alone. The production process is to cut the raw materials into larger pieces, add monosodium glutamate, refined salt and cooking wine, mix them evenly, soak them in dry flour, then fill them with egg liquid, then wrap them in bread crumbs and fry them in 50% to 60% hot oil. Dishes made of bread paste are crisp outside and fresh inside. Suitable for making bread tenderloin, bread shrimp and other dishes. If there is no western bread, can I use it? Head dregs or sesame seeds instead. Crispy paste is made of baking powder, flour and starch. Suitable for making crispy fish sticks, shredded apples and other dishes. The dishes fried by hanging paste are as full and full as high-strength paste, and the color is like frost. But it won't shrink after a long time, and the skin is brittle.