The weather is getting cooler and cooler, the appetite has become more and more good, the mouth is a bit idle, I do not know if you are not so? If so, when you have nothing to do to do some fried food, eat up cravings, such as fried radish balls, fried tofu balls, fried lotus root, fried lotus root slices, fried mushrooms, fried crispy meat, etc., are healthy food, than to buy snacks can be much better. These fried goods in the fried mushrooms are very popular, eat crispy and delicious, do it yourself at a low cost, want to eat fried meat as well as fried mushrooms, one person to eat a plate are not tired.

Fried mushrooms with flat mushrooms, a very fragrant fungus, its nutrition is also very high, often eat flat mushrooms on the body is very good, you can usually use it to make soup, you can also use it to do fried mushrooms, have not yet done the friends may wish to try once.

When it comes to making fried mushrooms, some people always do not do a good job, just out of the pot on the soft collapse, but also very greasy, a little crispy sense is not, and some people just do a good job can be, but after the cool down on the soft, these cases show that the fried mushrooms are not the right way. So how do you make fried mushrooms crispy and not soft?

For fried mushrooms, some people first blanch, some people direct fry, whether first blanch or direct fry? To do a good job, the first thing you need to do is to figure this out, and do a good job of the "4 steps", the pan will be crispy and not soft, than to eat meat are flavorful!

Below I'll share with you the practice of deep-fried mushrooms, in the end, which do a good job of the 4 steps, according to this method to do, time and time again can be done successfully, and no longer worry about doing bad, the future would like to eat to do, do not need to specialize in the restaurant to buy, do it yourself is more affordable, come and look at it.

The first step - not blanching not direct frying, wash and squeeze the water first

Blanching, direct frying of these two practices I have tried to make out are not ideal, blanching frying out the taste is not very good, the flavor is also insufficient, direct frying is easy to return to soft.

So in order to be the most delicious, we have to wash the mushrooms, the first hand will be squeezed out of the water in the mushrooms, if not dealt with directly wrapped in batter, fried just out of the pot on the soft, soft and collapsed very difficult to eat.

Squeeze the water, pay attention, mushrooms are very fragile, accidentally will be broken, so squeeze the water to pay attention to the method, just squeeze with your fingers, do not clench your fist pinch, otherwise the mushrooms are very easy to break. Squeeze the water of the mushrooms and then wrapped in batter is very easy, hanging paste, not off the paste, fried crispy feeling.

The second step - do not use only starch or only flour, pay attention to the method of adjusting the batter

Usually when frying things, many people are accustomed to use only flour, egg, water, or only starch, egg, water, so that the batter is either off the paste or easy to blow up the batter back to soft, so it is not the right approach.

If you want to fry a crispy sense, mix the batter not only to add flour but also to add starch, flour viscosity is good, starch fast styling.

Correct practice, the bowl into the egg mix well, and then into the equal amount of starch and flour mix well, add a small amount of water in small increments to mix, has been stirred out of the thick yogurt-like batter on the good, in order to taste good, you can add a little salt and other powder to the batter.

The third step - to put mushrooms in the right oil temperature, not too low or too high

Fried things need the right oil temperature, if the oil temperature is too low, the mushrooms into the pot is not easy to quickly shape, will absorb a lot of grease, fried not crispy and greasy, if the oil temperature is too high. If the temperature of the oil is too high, the mushrooms will not be browned before frying, and the inside will still be raw, and the mushrooms will be battered when frying for a longer period of time.

So the fried mushrooms to watch the oil temperature and then put, the most appropriate oil temperature in the sixty percent of the time, you can take a wooden chopstick into the frying pan to verify that when there is a dense small bubbles on the instructions can be, will be wrapped in mushrooms on the batter and put into the pot to deep-frying, open the medium-low fire to deep-frying.

The fourth step - fried mushrooms have to go through repeated frying, in order to be more crispy and not greasy to eat

Usually when you fry food, you usually have to go through two frying, the first time is to fry the food shape and cooked, the second time is to fry the food to be crispy, and the same is true for fried mushrooms.

When the first frying into a light yellow fish out, to re-fry, you need to raise the temperature of the oil, can not be in the 60% of the time when the frying, to be heated to eighty percent of the heat can be, this time the temperature of the oil is very high, the surface of the oil there will be a lot of green smoke out of the oil.

Because the oil temperature is high, so the ingredients into the pot to fast frying, control in about twenty seconds, to avoid frying paste, there is a paste flavor is not delicious. There is also a low oil temperature can not be re-fried, so do not do not crispy effect, but will aggravate the greasiness.