When I was little, my mother often made fried mushrooms for me every autumn and winter.

Recalling the scenes of her washing mushrooms and mixing batter, I still think that the fried mushrooms she made are the most delicious food in the world.

My mother’s cooking skills are very good. The fried mushrooms are comparable to the dishes in the restaurant. They are crispy and delicious.

Growing up, I would order this dish every time I went to a restaurant.

But when many people make fried mushrooms at home, they either fail to control the heat and fry them to a crisp, or they fry too much batter and end up with a floury smell, and the mushrooms don’t have enough flavor.

Because I was influenced by my mother since I was a child, I am familiar with the delicacy of fried mushrooms. Today I will share with you how to make fresh, crispy and tender fried mushrooms.

First of all, it is best to choose oyster mushrooms for fried mushrooms, because the oyster mushroom slices are larger and golden in color when fried, which makes them very appetizing.

The nutritional value of oyster mushrooms is very high. Experts point out that oyster mushrooms are warm foods. Eating more oyster mushrooms can drive away colds. They are also very effective in treating numbness in hands and feet and rejuvenating muscles and bones. They are also rich in protein and can enhance the body's health.

Immunity.

Therefore, when eating fried mushrooms in autumn and winter, it is best to choose oyster mushrooms.

Ingredients: 500 grams of oyster mushrooms, one egg, 50 grams of corn starch, 25 grams of flour, a little salt and peppercorns.

Step one: process the oyster mushrooms.

Many people say that the fried mushrooms ordered outside are not washed but directly wrapped in batter and fried. This is a worrying health issue, so it is more hygienic and safer to cook them at home.

We first remove and cut off the roots of the purchased oyster mushrooms, and then manually tear the oyster mushrooms into strips. You don’t need to tear them too thin, they should be as big as two fingers.

After tearing it, wash it twice with clean water and put it in a basin. Add 5 grams of edible salt and stir. This can force out the water in the mushrooms and remove the astringent taste of the mushrooms, so that the fried texture will be better.

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Step 2: Make the batter.

Crack an egg into a clean and waterless bowl, add the prepared cornstarch and flour, add about 3 grams of salt and a small amount of pepper powder, and use chopsticks to stir evenly in the same direction.

Because there is only one egg as liquid, the batter will definitely be thicker. We can add a little water and continue to stir evenly.

But don't add too much water until the batter becomes as thick as old yogurt. It's too thin and won't hold the oyster mushrooms.

What needs to be noted in this step of making the batter is that in order to make the fried mushrooms crispier, it is best to add both starch and flour.

The ratio of starch to flour is 2:1, that is, to dry fry one pound of oyster mushrooms, 50 grams of starch and 25 grams of flour are required.

Step 3: Mix the oyster mushrooms and batter.

Pour the mixed batter into the oyster mushrooms so that each piece of batter is evenly coated with a layer of batter, and you can start frying.

Step 4: Fry the mushrooms.

Pour an appropriate amount of cooking oil into the pot, turn on the heat and heat the oil to 50% hot until it bubbles slightly.

At this time, when the oil is hot, you can put them into the pot one by one and fry them. Keep the fire on a medium-low fire until the oyster mushrooms are fried until the surface is golden brown and the batter is set and you can take them out.

It's not finished here, there's still a second bombing to be done.

When the oil temperature in the pot rises to 60% hot, add the fried mushrooms to the pot, stir gently for about 15 seconds, then turn off the heat and drain the oil.

Only here are all the steps of frying mushrooms officially completed.

At this time, you can see that the surface of the refried mushrooms is golden and crispy, and you may also hear a sizzling sound.