This dish is called dry fried fresh mushrooms in the restaurant. Every time I go to a restaurant, I order a plate. The fried mushrooms cooked by the chef in the restaurant are golden and attractive in color, crisp in taste and especially delicious.
Although the method of frying mushrooms seems simple, there are still some tricks. The fried mushrooms that many people usually cook at home are not only bad in appearance, but also not crisp at all.
Why are the fried mushrooms in the restaurant delicious? The chef teaches you the right way. Mushrooms are crispy and more fragrant than meat. You can have a try if you like. Learning to cook fried mushrooms at home is more affordable and hygienic. Fried mushrooms have a delicious recipe. Learn this skill, mushrooms are crisp and delicious, even more delicious than those in restaurants.
Ingredients: Lentinus edodes, flour, starch, 1 egg, salt, salt and pepper, cumin and cooking oil.
Step 1: First, we tear the prepared mushrooms into small flowers by hand, and then wash the torn mushrooms with clear water. Take it out after washing and control the water for later use.
Step 2: Pour a proper amount of water into the pot, add a spoonful of edible salt after the fire boils, blanch the washed mushrooms in water for about 15 seconds, then take them out and soak them in cold water, and then squeeze out the water in the mushrooms by hand for later use.
Step 3, prepare a clean small bowl, add a spoonful of flour and starch to the bowl, beat in an egg, add a spoonful of edible salt, and then add a proper amount of water to stir into a paste.
Step 4, put a few wet mushrooms into the batter and stir them evenly with chopsticks so that the surface of the mushrooms is evenly covered with a layer of batter.
Step 5, pour an appropriate amount of cooking oil into the pan, and when the oil temperature is 60% hot, put the batter-wrapped mushrooms into the oil pan and fry them until cooked, and then take them out in Huang Shi. Then, raise the oil temperature in the pot to 80% heat, add mushrooms and fry for about 30 seconds, and take them out when they are golden and crisp.
Step 6, fry the mushrooms, sprinkle with salt and pepper and cumin noodles and mix well. A dry-fried mushroom with golden color and crisp taste is ready. It looks appetizing, tastes crisp and crisp, and looks good and delicious.
Dry-fried mushrooms are a delicious food, crispy outside and tender inside, with rich flavor, which is especially popular with adults and children. The method is simple. It only costs a few dollars to do it at home. You can try it at home if you like.
1, be sure to squeeze the water clean after blanching the mushrooms, so as not to get wet when frying in the oil pan!
2. To master the proportion of batter, the ratio of flour to starch is 1: 1. If you put too much flour, the fried mushrooms will not be crisp, and if you put too much starch, it will not be easy to hang and paste.
3. When frying mushrooms, take out the oil control when frying mushrooms for the first time until the surface is colored. When the oil temperature in the pot rises to 80%, add the mushrooms and fry them again, so that the fried mushrooms are more crisp and delicious.
What I shared above are the skills and methods of frying mushrooms. Have you learned? Friends who like to eat fried mushrooms, try it at home quickly. Dry fried mushrooms with golden color and crisp taste will definitely make you want to stop eating.