Fried mushrooms are a delicious home-cooked dish that is very common on the dining table. Many people love its crispy texture. I am no exception. Whenever I drink wine, I always fry some mushrooms. Eat, the method is simple, local materials are used, and the operation is popular. It is very suitable for novice cooks. What mushrooms should be used to make fried mushrooms delicious? In fact, oyster mushrooms, enoki mushrooms, seafood mushrooms, and shiitake mushrooms can all be used, but the most popular ones are oyster mushrooms, because the oyster mushrooms have thicker meat and are rich in moisture. The fried finished product has a crispy outside and tender inside. , can even taste the taste of fried tenderloin, which has captured the hearts of a large number of foodies. How to fry mushrooms to make them delicious? In fact, there are some tips. If you don’t master them well, the mushrooms will not be delicious. I have summarized some experience in frying mushrooms and will share the tips with you today.

Oyster mushrooms are very nutritious, containing high protein, low fat, vitamins, trace elements, dietary fiber, etc., and a variety of nutrients. In addition, they are also cheap. Use oyster mushrooms to make fried mushrooms, which are delicious. , and affordable. Before frying the mushrooms, be sure to squeeze out the moisture. The less moisture, the crispier the texture. Moreover, frying once is not enough. It must be "re-fried" twice to force out the internal fat. Many people are still stuck in it. When making the batter, should I use flour or starch? Only by mixing the batter well can you fry delicious mushrooms. If you want a crispy texture, you can continue reading below.

Fried mushrooms

Ingredients: oyster mushrooms, flour, starch, eggs

Seasoning: cumin powder, salt, allspice

1. Prepare 200 grams of oyster mushrooms. Oyster mushrooms are more suitable for fried mushrooms. They are cheap and delicious. Break the oyster mushrooms into small florets and put them into a basin. Add half a spoon of salt, stir and melt, and soak for 30 minutes to kill microorganisms. Rinse several times.

2. Boil water in a pot, wait until the water boils, put the oyster mushrooms into the pot, blanch them for 30 seconds, take them out and run them under cold water, squeeze out the water in the oyster mushrooms, and put them in Place it on a plate for later use. This step must be done in place and there should be no moisture before hanging.

3. Many people are confused about whether to use flour or starch when making batter. Today I will teach you how to do it correctly. Add 50 grams of flour and 25 grams of cornstarch into the basin. The overall ratio is 2:1, and then add another Eggs, eggs make the mushrooms crispier.

4. If there are too many mushrooms, you can double the ingredients according to this ratio, add an appropriate amount of water, stir evenly, use chopsticks to pick it up and it will feel a little stringy, and the batter part is completed. It is very simple. .

5. The batter should also be seasoned. Add an appropriate amount of five-spice powder and salt, stir evenly again, and then add the batter. Add the oyster mushrooms in batches and cover them all with batter.

6. Heat the oil in the pan. A little more oil is okay. Heat the oil to 50% to 60%. Add the mushrooms in batches. Do not add too many at one time. Fry until the shell becomes hard and the color changes slightly. If it turns yellow, you can control the oil and take it out.

7. Increase the oil temperature again. When it is about 80% to 90% hot, add the mushrooms a second time and fry over medium heat for 20 seconds. The purpose of frying again is to force out the excess oil in the mushrooms and also to consolidate them. The outer shell makes the texture crispier, and the re-frying time should be shorter.

8. Put the fried mushrooms directly on the plate. Sprinkle some cumin powder, pepper and salt. If you have a strong taste, add some chili noodles. They are golden in color, crispy on the outside and tender on the inside. The fragrance is overflowing. You can eat it. It tastes like fried tenderloin in your mouth. If you like it, try it too.

Summary of techniques

1. Don’t just use flour to make the batter. Add a little starch in a ratio of 2:1. A batter that only uses flour will taste hard and unpalatable.

2. Fry for the first time until slightly brown, then increase the oil temperature. It is necessary to re-fry for the second time to force out the grease and solidify the shell. Fry at high temperature for 20 seconds.

3. It is said that this dish is very dirty, especially in restaurants. The chef does not clean it at all and just fry it in the pot. Therefore, when making it at home, be sure to soak it in salt water and rinse it frequently. Several times, blanch for another minute, squeeze out the water before frying. For the health of your family, it is best not to be careless.