Dry fried mushrooms We prefer fresh Pleurotus ostreatus, which tastes the best.

Prepare ingredients, 500g of Pleurotus ostreatus, celery 1 root, and a handful of dried red pepper.

Seasoning, vegetable oil, refined salt, monosodium glutamate, chicken essence, fine pepper noodles, cumin, fragrant leaves,

Step 1: Wash the mushrooms, make them into strips with a width of 2 cm by hand, blanch them in a boiling water pot for one minute, remove them and cool them in cold water to squeeze out excess water.

Step two, leave some water in the roasted mushrooms. We take a proper amount of flour and pour it into the basin, so that the mushrooms are covered with a layer of flour, absorb water and hang it up. Add salt, essence, chicken essence, grab evenly with your hands, and sprinkle with mushrooms. It was flooded for five minutes.

Fresh celery is defoliated and cut into small pieces for later use.

Step 3, put oil in the pot, the oil temperature is 60% to 70% hot, add submerged mushrooms, fry until light yellow, and take out.

Heat the oil pan, add the mushrooms and fry again. Add celery and stir-fry until the mushrooms are golden and crisp. Take out the oil control.

Step four. Put a little medium oil in the pot, stir-fry the red pepper, add the fried mushrooms, turn off the heat, turn the spoon over, add a proper amount of fine pepper noodles, cumin and pepper, stir-fry, take out the spoon and put it on a plate. Get ready for dinner.

1. Mushrooms must be squeezed dry after washing.

2. It's not crisp when it's fried again, so you can take it out and fry it again.

3. Sacumin powder or salt and pepper tastes better.

Production point:

This dish is mainly about the making of egg paste. Adding a little baking powder can make the surface of fried mushrooms fluffy and not soften after cooling. You can also directly add eggs and starch to mushrooms, stir well, and then fry until.

The oil temperature of dry fried mushrooms should be above 60%, that is, put chopsticks into the bottom of the pot and the oil at the bottom of the pot bubbles, so that it will not burn when fried.

[Delicious Tips]:

There are many ways to dry-fry mushrooms. Some people like to fry directly without ironing. They think they have more mushroom flavor. This is according to your own preferences.

Dry-fried mushrooms are relatively simple home-cooked dishes. If you master the preparation of sauce and control the oil temperature, you can easily make this dish at home.

After the dry-fried mushrooms are introduced, they are tender outside and fragrant inside, so you can eat meat. Have you learned?

This dish is fragrant, Su Shuang is tender and smooth, and it is suitable for all ages.

As we all know, mushrooms contain all kinds of vitamins needed by protein and human body, and crude fiber is more conducive to digestion. Don't get angry when eating.