350g of mushrooms, 60g of flour, 50g of cornstarch, oil, salt and five-spice powder

Methods

1: Prepare the mushrooms, preferably with thicker flesh

2: Wash the mushrooms, remove the roots and leave the umbrella part on top, and then tear them with water into suitable sizes, and then squeeze out the water.

3, flour, cornstarch, eggs, five-spice powder and salt into a larger container,

4, add the right amount of water to form a paste,

5, the pan put the right amount of oil to seventy percent of the heat,

6, into the mushrooms hanging good paste deep-fried until golden brown can be.

Warm tips:

1. The ratio of flour and starch in the batter must be 1:1, if you only put the flour, the mushrooms will be soft, only put the starch mushrooms will be hard, only the two neutralization of the mushrooms fried out of the soft and hard, crispy and delicious.

2. Adding egg white can increase the flavor of the mushrooms, but not the egg yolk, which will make the mushrooms soft.

Tips:

1. Soak the mushrooms in water in advance, and make sure to squeeze out the excess water inside the mushrooms.

2. When making the batter, make sure to put flour and starch in 1:1 ratio, which is the golden ratio for the fried mushrooms not to soften after a long time.

3. After the oil temperature of 60% hot pan fried to the mushrooms, do not increase or reduce the fire, to be mushroom skin golden can be removed.