Some time ago, I heard from a friend who is engaged in catering that when dry fried mushrooms are cooked in restaurants, they are generally not cleaned, and they are torn into small strips and directly hung and fried, so that the fried mushrooms have the best taste. If they are washed and fried later, the taste will be worse. After listening to a friend's words, I will deliberately avoid this dish when I go to a restaurant. I want to eat dry-fried mushrooms, or I will be more at ease when I cook at home.
In order to make dry fried mushrooms, I studied many methods and finally found a method suitable for home production. When making dry fried mushrooms, you should not only add starch, eggs and flour to the batter, but also add some cooking oil, so that the fried mushrooms will not only be twice as crisp, but also will not be soft for a long time.
Dry fried mushrooms
Prepare ingredients: 400 grams of Pleurotus ostreatus, one egg, appropriate amount of corn starch, appropriate amount of flour, appropriate amount of salt, a little pepper powder and appropriate amount of cooking oil.
Practice steps:
1, cut off the roots of Pleurotus ostreatus, then tear it into strips, rinse it with clear water, and finally squeeze out the water for later use.
2. Add an egg to the bowl, add a spoonful of flour and two spoonfuls of corn starch, add a proper amount of salt and pepper powder, and then add about 20 grams of cooking oil and mix well. To make dry fried mushrooms, the preparation of this batter is very important. The ratio of flour to starch is 1:2. Besides flour, starch and eggs, a proper amount of cooking oil should be added. Adding oil to the batter can make the fried mushrooms more crisp and delicious.
3. Pour the prepared batter into the mushrooms and mix evenly, so that the batter is evenly hung on the surface of each mushroom. When cooking the dish of dry fried mushrooms, remember not to add salt to the mushrooms. Adding salt to the mushrooms will cause the mushrooms to come out of the water. The mushrooms are not only easy to get rid of paste, but also the fried mushrooms are not crisp enough. So be sure to add salt to the batter.
4. Add an appropriate amount of cooking oil to the pan, and the oil temperature will be heated to about 50% heat, and then turn the fire to medium heat. Then, put the mushrooms with batter into the oil pan one by one, fry them until they are set, stir them with a spoon a few times, and fry them until they are cooked.
5. Burn the oil temperature in the pot to 70% heat, and fry the fried mushrooms in the pot again. The oil temperature after frying is relatively high, so the time for frying should not be too long, and it can be fished out after frying for more than ten seconds; After re-frying, mushrooms taste crisper and are not easy to soften.
6. Put the fried mushrooms in a pot, add a little cumin powder and Chili powder according to your own taste, and mix well before serving.
Tips:
1, be sure to squeeze out the water after washing the mushrooms, so as to save the time needed for frying the mushrooms; If there is too much water in the mushrooms, it will take time to fry them.
2. Add a little cooking oil when mixing the batter, which is the key to crispy fried mushrooms.
3, mushrooms should be fried twice, the first time until they are mature and shaped; Deep-fry for the second time until golden and crisp.