1. Softening after scalding: The water content of fresh mushrooms will increase after scalding, and the mushrooms will become soft and brittle, and become brittle after frying.
2. It's more crisp without blanching: after fresh mushrooms are washed, they will be crisper and better looking without blanching, squeezing the water a little, and then hanging and frying.
Stir-fried fresh mushrooms can be mixed with starch or flour, otherwise the taste will be different.
Hanging paste with starch alone will be brittle and hard to eat; Hanging paste with flour alone is not crisp enough to eat, and the skin is easy to soften if it is left for a long time, but if it is used to make braised dishes, it can be wrapped with flour; Stir-fried mushrooms with flour and starch will be crisp and delicious, with moderate hardness and is worth recommending.
3. How to make the dried fried fresh mushrooms crisp 1. Don't blanch: Dry-fried fresh mushrooms want to taste crisp. First, don't blanch after cleaning. Blanching water will increase water content, so it won't be so brittle when fried.
2. Don't just hang the paste with flour: Don't hang the paste with flour, it's better to mix it with starch or use starch alone, so the fried mushrooms will be crisp.
3. Re-frying: First fry the mushrooms with a small fire of 50% to 60% hot oil, and then take them out. Then when the oil temperature is heated to 70%, put the mushrooms in the fire and fry them again, until they are crisp.
4 The simplest way to stir-fry fresh mushrooms Ingredients: mushrooms, corn starch, eggs, salt, pepper powder, cooking oil.
Practice steps:
1. Wash the mushrooms and tear them into small strips by hand.
2. Add a little salt, pepper powder, corn starch and eggs to the mushrooms and mix well.
3. When the oil temperature is 5-60% hot, put the mushrooms down, fry them for the first time until they are light yellow, and take them out.
4. When the oil temperature is 7-80% hot, add mushrooms, fry until golden brown, and take out the oil control.
5. You can eat spicy food.