When you usually buy food, you like to eat mushrooms, especially flat mushrooms, which are cheap and nutritious, and the most common cooking method is to use them to make stews, for example, with chicken, which is very delicious. Sometimes it can also be used with some meat or green vegetables fried, these are common cooking methods.

Previously shopping when I ate a fried mushrooms, it is a stall selling cooked food, which has a lot of commodities, in addition to fried mushrooms, there are fried chicken tenders, fried fish and so on a lot of cooked food, but the fastest seller is still the dry fried mushrooms, a eat after eating a very good taste, meat, fat, crisp in the mouth, and the more you eat the more fragrant. Because many people are worried about eating meat to eat more will be easy to get fat, can recommend that you eat more mushrooms, in fact, today we recommend this practice, for especially the cook is not high, basically no difficulty!

First of all, the mushrooms are dealt with, adjust the batter, as long as the following steps, the batter can be adjusted, the seasoning is very simple, there are only four, made of dry-fried mushrooms appearance of golden crispy , eat in the mouth and become delicate and soft, eat very fragrant, no matter whether it is the old man and the children like to eat, if you are interested in this kind of gourmet practices If you are interested in the practice of this cuisine, come over to learn about it!

Dish: Dry Fried Mushrooms

Ingredients: half a catty of flat mushrooms, half a pot of peanut oil, a bag of corn starch, a small half bowl of plain flour, a spoonful of table salt, a spoonful of cumin chili noodles, half a pot of peanut oil, a spoonful of cooked white sesame seeds

Cooking steps:

1, prepare the right amount of flat mushrooms, first wash with water, tear off the flat mushrooms one by one, and discard the roots. Tear the flat mushrooms into long strips about two centimeters wide.

2. Soak and rinse the mushrooms in water again until they are clean, then squeeze the mushrooms with your hands to dry them out and place them in a clean basket.

3. Weigh the starch and flour separately on an electronic scale and mix them together. Prepare an egg, pour it into a bowl, add a pinch of salt on the way, mix well with chopsticks, then pour the flour and starch mixture into the egg mixture a few times, mix well with chopsticks.

4, until the batter is stirred until there is no dry flour, and you can pick up the chopsticks, the batter can be straight to stay on the level.

5: Remove a small portion of the mushrooms and put them into the batter, making contact with the batter and coating them with a thin layer of batter.

6: Pour peanut oil into a frying pan and heat the oil to 6 or 7 minutes, then dip the mushrooms into the batter and fry them one by one. Stir the flat mushrooms with a slotted spoon to prevent them from sticking together.

7: Fry the mushrooms until the surface is golden brown, then remove the mushrooms from the pan, drain the oil, and place them on a clean plate. Then you can fry them in another pan until all the mushrooms are golden brown, remove them from the pan and control the oil.

8: Reheat the oil in the wok, then add the fried mushrooms to the wok and deep-fry them again. Fry for about two to three minutes and then you can fish out to control the oil.

9, control the oil, put it on a clean plate, if you don't like too much oil, you can put it on kitchen paper first, to absorb the excess oil of the mushrooms, and then put it on a clean plate or basket.

This way, a crispy exterior and tender interior of the dry-fried mushrooms are ready to be eaten, and can be sprinkled with cumin, chili powder, and white sesame seeds on top.