In fact, when making dry-fried mushrooms, mixing the batter is the most important thing. Some people only add flour, while others only add starch. This is not right. Let me share with you the detailed method of dry-fried mushrooms. This method is very practical, as long as you follow it, you can succeed. Please prepare the ingredients and do it together.
The practice of dry frying mushrooms
Steps:
Dry-fried mushrooms are made of Pleurotus ostreatus. A few friends will make a mistake. Don't use mushrooms. They taste terrible and Pleurotus ostreatus is easier to succeed. Moreover, when choosing Pleurotus ostreatus, we need fresh and good quality Pleurotus ostreatus. Its folds are complete, without any damage and moisture. If Pleurotus ostreatus is dry or rotten, it is not recommended to buy it.
Remove the roots of Pleurotus ostreatus, break off the Pleurotus ostreatus piece by piece, tear the Pleurotus ostreatus into small pieces by hand and rinse it clean.
Then enlarge the Pleurotus ostreatus into a bowl, sprinkle a spoonful of salt, grab and mix evenly, and marinate for a few minutes. Because Pleurotus ostreatus contains a lot of water, it is easy to break if squeezed directly, while salting for a while can not only kill a lot of water, but also be afraid of damaging Pleurotus ostreatus when squeezed.
When curing, let's make a little pepper powder. I usually make it now. Put the pepper granules in a wok, turn on a small fire and stir fry constantly. Turn off the fire after the pepper turns color and smells, and mash it in a bowl.
Then mix the batter. Add an egg, two spoonfuls of starch and one spoonful of flour to the bowl. The ratio of starch to flour is 2: 1. Starch is more than flour. If you only use starch, it will be easy to desquamate. If you only use flour, it will be crispy, so you should have both flour and starch, while starch plays a role in frying. Put more starch, and don't use too many eggs. Too many eggs will make it crispy.
In addition to eggs, flour and starch, a proper amount of cooking oil should be added to the preparation of batter. With it, fried mushrooms can be more crisp. If you don't know, try adding some quickly. After adding it, put a little salt and stir it into a delicate batter.
Squeeze the water out of the mushrooms in several times, put the mushrooms into the batter after squeezing clean, and emphasize that after the batter is mixed, its state is somewhat like thick yogurt, not too thin.
Find a deep pot, add cooking oil and more oil, so that it is easier to fry mushrooms. When the fire heats up to 50% heat, turn it to a medium-small fire, put the mushrooms with batter in the pot, turn them over a few times and take out the oil, but don't fry them too deep, because they need to be fried again. If the color is too deep, it will be easy to fry again.
After all the mushrooms are fried and fished out, the oil temperature should be burned to the point of smoking. Pour the mushrooms into the pot and fry them quickly. Pull them out immediately after a few strokes, and it will take almost ten seconds. The purpose of re-frying is to make the mushrooms more brittle and not afraid of softening, so the oil temperature is very high when re-frying. If the speed is slow, the mushrooms will paste and taste bad. If the oil temperature is not enough, the re-frying effect will be poor. Therefore, if you want to move quickly when re-frying, my experience is that you must have a deep pot and a big colander.
After frying, pour the mushrooms into a larger pot, sprinkle with some seasonings and the taste will shake evenly, and then you can serve them on a plate.