Dry-fried mushrooms, don't directly wrap flour, add 1 step, the crispy mushrooms don't return to soft home cooking, that is to say, each family has different methods to make dishes that are more in line with family tastes. Dry-fried mushrooms are a classic dish in home cooking, crispy and tender, sprinkled with personal favorite spices such as cumin powder and Chili powder, which is fragrant and delicious. After consulting the chef, I learned that there was an important step, otherwise the mushrooms would be easy to soften and not crispy. I used the chef's method, combined with my personal experience, although it was not very authentic, it could guarantee the taste. Since I learned the practice of dry frying mushrooms, my family often asked me to do it by name.

Dry-fried mushrooms: spare ingredients: Pleurotus ostreatus 1 handful, 2 tablespoons of flour, raw flour 1 spoon, eggs 1 piece, and a little salt;

Production process: step one, put the whole piece of Pleurotus ostreatus in clean water, gently rub it clean, then squeeze the water out of the Pleurotus ostreatus with your palm, then tear the Pleurotus ostreatus into strips, not too small, and put it in a big bowl;

Step 2, add a spoonful of salt, mix it evenly by hand, put 2 spoonfuls of flour and 1 spoon of raw flour into a bowl, then knock in an egg, add some salt and pepper powder, and slowly add water;

Step 3, stir it into a thick batter, lift it with chopsticks so that it won't drip easily, let it stand for a few minutes, then squeeze out the water from the previously treated Pleurotus ostreatus and put it into the batter;

Step 4, stir evenly, so that the batter can be evenly wrapped on the batter, add oil to the pot, heat it to 70%, add the mushrooms with paste, and fry with low fire until the mushrooms are shaped and discolored;

Step 5, take it out, control the oil, put it in a hot oil pan again, fry it for 10 second, take it out immediately, control the oil, sprinkle with salt and pepper powder, Chili powder, etc., and serve.

Xiao Bian Summary: At family gatherings or in leisure time, using dry-fried mushrooms as snacks is also popular with everyone. I am a big fan of dry-fried mushrooms, and I won't feel tired no matter how I eat them. I didn't do it myself in the past. Every time I go to a restaurant, I always have to order a dry-fried mushroom, so I learned how to do it. When my uncle, who is a chef in a hotel, says dry-fried mushrooms, many people always ignore a very important detail, which makes the taste of fried mushrooms worse. But also easy to soften, I humbly listened to the experience and the detailed process of production, which made a crispy dry-fried mushroom and made my family fall in love with it.

Cooking tips: 1, the surface of the mushroom is very tender, so you can't rub it hard, just wash it gently. You are worried that there will be hidden impurities in it. You can soak the mushroom in salt water for a while, so it can be easily removed and eaten more cleanly.

2. Dry-fried mushrooms. Many people like to directly wrap mushrooms in flour. In fact, the chef said that this is wrong. Adding 1 step is to marinate mushrooms with salt for a while. This will make mushrooms have a basic taste, and it can also force out excess water. The fried mushrooms will be more brittle and will not soften.

3, do fried food, fried food will not be greasy when the oil temperature is right. Generally, 70% hot oil temperature is enough for frying mushrooms. When frying again, pay attention to 10 second. The frying time is long, too dry and not delicious. If the first frying time is tender, the second frying time can be appropriately extended, but if the first frying is already crisp, the second frying time must not be long.