Introduction: Fried mushrooms, with starch or flour? Keeping in mind the "proportion of flour", the mushrooms are crispy and not easy to soften

Fried mushrooms are very simple to do, but to make a crispy texture, for some friends is still a little difficult, easy to appear after frying back to soften the situation. Before I fried mushrooms is exactly the same, out of the pot immediately eat, the texture is quite crispy and quite fragrant, but wait until the mushrooms become warm, eat it is not crispy, and then cool some more soft skin, very difficult to eat.

Estimated that many people have encountered this situation, then how to deal with it?

In fact, if you want to fry mushrooms crispy and not soft, you have to do a good job in 3 ways, the first is to mix the batter, figure out whether to use starch or flour? If you use the wrong powder, it will result in poor taste; the second aspect is to adjust the batter with the proportion of powder is very important, get it wrong, the taste of mushrooms is poor; the third aspect of the frying, the fire should be adjusted, the fire is not right, the mushrooms are also easy to fry not crispy.

Understanding these aspects, let's take a look at the specific method. Keeping in mind the "proportion of powder", the mushrooms will be crispy and not easy to soften!

Fried mushrooms:

Prepare fresh flat mushrooms, buy flat mushrooms should pay attention to, too much water or too dry do not, the quality is very poor.

Remove the roots of the mushrooms, and then tear them into small pieces, put them in the water and clean them, be careful not to break them, they are very fragile, a little force will break them.

And then to be clear do you blanch or not blanch the flat mushrooms? The answer is not to blanch, put the flat mushrooms in a bowl, sprinkle a little salt, shake a few times to marinate for ten minutes, when the time is up, squeeze out the water.

If the mushrooms are directly coated with batter, the fried texture is very poor, especially easy to soften, because the water content is too large, so can not be directly fried. If you blanch the mushrooms, they will become too soft, and the texture will not be good after frying, so the best way is not to blanch them, and sprinkle salt to kill the water in the mushrooms, which ensures that the fried mushrooms have a crispy texture.

Next, make the batter, starch or flour? The answer is to use both, and the ratio of flour to starch should be kept in mind, the ratio of starch to flour is 2:1 , this is because the flour can add viscosity to the batter, and if you don't use the flour, just use the starch, which is prone to de-battering, and the starch makes the mushrooms crunchy, so you need to use both the starch and the flour in the batter and the amount of starch should be larger than the flour. .

The starch and flour are proportionally blended, put in a bowl, add a little salt, a little pepper powder, a little chili powder, an egg, stir to mix, then add the right amount of water, stirring like a yogurt-like batter, not too thin and not too thick.

Then pour the mushrooms into the batter and stir well to serve.

Add enough cooking oil to the pan, heat to 50 percent, adjust the heat to medium, use chopsticks to put the mushrooms into the pan one by one, don't put too much crowded, turn over diligently, and then fish out after frying the shape and light brown.