Dry-fried mushrooms are a daily snack that my family often makes. They are crispy and crispy, with the texture of meat in your mouth. The price is several times cheaper, especially now that pork is more expensive, so it is a perfect substitute.

Although it is a simple snack, many fans still say that no matter whether it is coated in starch or flour, it can never get that fragrant and crispy texture.

In fact, this method itself is wrong. If you want fried foods to be caramelized and crispy, crispy batter is the key. For ingredients with high moisture, such as mushrooms and comatus, there is an important step before battering. The following is

Let me explain it to you in detail.

Dry fried mushrooms 1. First, we remove the roots of the oyster mushrooms and tear them into small pieces, put them into clean water, add two spoons of salt and soak them for 10 minutes. Soaking in salt water can fully remove impurities and release water from the oyster mushrooms, otherwise when frying

It is easy to release water and the skin will be softer when fried.

After 10 minutes, we wash the oyster mushrooms several times, squeeze out the water and set aside.

2. Crack two eggs into a basin, add a spoonful of starch and a spoonful of flour, pour in a little white vinegar and stir evenly, then add water in batches to make a crispy paste that can be drawn. When frying the mushrooms, simply coat them in starch.

Or maybe the flour is wrong, and the crispy batter will make it fragrant and crispy.

3. Add the oyster mushrooms into the crispy batter and mix evenly so that each piece of oyster mushroom is covered with the batter, and then pour in some vegetable oil. Vegetable oil can not only shorten the crispy texture, but also prevent it from sticking during frying.

4. Cut the red pepper into small pieces, cut the shallot into chopped green onions, prepare a small pot, add a handful of dried chili peppers, a small handful of Sichuan peppercorns, and cut some garlic slices and put them together for later use.

5. Next, we start frying the oyster mushrooms. Heat the oil in the pot and start adding the mushrooms when the oil temperature rises to 60%. The oil temperature for frying the mushrooms should be higher to allow the crispy batter to solidify quickly to prevent oil absorption.

Fry over low heat throughout the process, stirring frequently to heat evenly, until the mushrooms are golden brown and crispy, remove and control oil.

6. Leave the base oil in the pot, add dried chili peppers, Sichuan peppercorns and garlic slices and stir-fry until fragrant. The temperature should be lower in this step, otherwise the chili peppers will burn easily.

Turn off the heat when you smell the spicy smell.

7. Add the fried mushrooms, chopped green onion and red peppercorns, use the residual heat to stir-fry the onion aroma, then sprinkle in a little sugar to neutralize the spiciness, then sprinkle some cumin, salt and pepper to make it delicious.

A Fei has something to say: 1. The environment where oyster mushrooms grow is relatively humid and prone to bacterial growth. Cleaning with light salt water can have an antibacterial effect; it can also remove the moisture in the mushrooms and prevent them from becoming watery and not crispy enough during frying.