Dry-fried mushrooms are a delicacy with a salty taste and rich nutritional value

Dry-fried mushrooms are a dish that uses fresh mushrooms as the main ingredient, refined salt, monosodium glutamate, egg white, starch, onion and ginger as the main ingredients. Delicacies fried with seasonings and taste homely.

Salty and fresh taste, rich in nutritional value

Method 1

Preparation of ingredients

Ingredients: fresh mushrooms (oyster mushrooms are best) , refined salt, MSG, egg white, starch, onion and ginger

Production process

1. First tear the mushrooms into thin strips and blanch them in water. (Why do you need to blanch the mushrooms? Because

Dry fried mushrooms

The fungi grow on impurities such as sawdust, so there are a lot of impurities. If you fry them directly, there will be a The smell of weed)

2. Pour the egg white into a bowl, use chopsticks to beat continuously in one direction to form foam, then add dry starch, onion and ginger, salt and MSG. Stir evenly in the same direction to form an egg foam paste until you can hold chopsticks upright.

3. Put the blanched mushrooms into the egg batter, hang them up, grab them evenly and let them sit for a while.

4. Place the wok on the fire. After the oil is 50% hot, place the battered mushrooms into the pan one by one, like fried tenderloin. Use a slotted spoon to remove the mushrooms and break them up with a spoon or gently flip them with chopsticks. , fry until the outside is charred and the inside is tender, and the color is slightly golden.

Dry-fried mushrooms are particularly delicious. Because the mushrooms absorb oil, they are particularly fragrant and crispy when fried.