Main ingredient flat mushroom 400g

Seasoning salt moderate amount of starch 2 spoons flour 2 spoons

Dry Fried Mushroom Practice

1. Mushrooms cleaned and torn into small pieces, control the water. Add a little pepper, salt, marinate for ten minutes.

2. Egg white beaten, add starch, flour, salt, and into a paste.

3. Add oil to the pan and heat to six or seven percent, dip the mushrooms in the paste, one by one into the frying golden brown.

4. Remove from the pan.

Cooking tips

1, mushrooms should be fresh and tender;

2, blanched mushrooms water must be squeezed dry, otherwise the fried mushrooms will be quickly soft;

3, the batter should not be too thin, too thin batter can not be hung, it is easy to turn into a dry frying of mushrooms;

4, the oil temperature should be appropriate, hang the battered mushrooms into the pot after the quick The oil temperature is suitable;

5, hang a good paste of mushrooms should be scattered one by one in the pot, do not pour all at once into the pot; pot small or less oil, it is best to sub-frying, so that it is fast and good results;

6, frying with a medium fire, do not use a rapid fire, so as to avoid frying;

7, want to be exceptionally crispy and fragrant, the first time you deep-fried to eight ripe ( The skin is hard) can be fished up to control the oil, wait for the temperature of the oil in the pot to rise again, and then re-frying, re-frying time should be short;

8, salt can be sprinkled on the mushrooms after the frying or dipping, you can also add the salt in the batter or on the mushrooms.