Salt and pepper mushrooms are a must-have for family dinners. How to make them crispy? Any tips? Let's discuss this issue below, hoping that this content can help friends in need.

I would like to introduce to you how to make authentic salt and pepper mushrooms. The mushrooms you make are crunchy, rich, hard to ripe and delicious! Many friends also like salt and pepper dishes very much, but when they make them at home, they often taste wrong. This is because the preparation of salt and pepper is wrong. In the original article, Xiaoyue will also write down the preparation and preparation of salt and pepper in detail, so you can learn it well. After this method, you can eat it for 12 months if you make it at home. It is very delicious.

Prepare raw materials in advance: 500 grams of mushrooms, 1 egg, 100 grams of wheat flour, and 2 chives.

Detailed method: first tear the fresh mushrooms into strips by hand. The strips should not be too big. After tearing, rinse with water, then squeeze the water with your hands, and put it on a plate to set aside. The moisture in the mushrooms must be squeezed out as much as possible, otherwise if there is too much moisture, the mushrooms will not taste burnt when fried.

Put a spoonful of salt and a spoonful of thirteen spices into the bowl, and then beat in an egg; pour in the dry wheat flour, pour in a spoonful of cold water, and mix evenly with your hands, so that each Wrap a piece of mushroom strips and fry them in a frying pan. Add a little more oil. When the temperature reaches 50%, turn down the heat. Then put the mushrooms wrapped in batter one by one into the pan for frying. , put them in one by one, do not put them all at once; after putting all the mushrooms in, stir them with a spoon to prevent the mushrooms from sticking together, and fry until the mushrooms are set and the surface becomes hard, take them out.

Then the temperature is raised to 70% heat again, and then the mushrooms are poured in and fried again. After frying for about 30 seconds, they can be picked up. The function of frying again is to make the mushrooms taste crispier. , at the same time, it can also reduce the digestion and absorption of oil. When fried until the surface is golden brown, take it out to control the oil and replenish water. There is no oil in the pot, and there is no need to start a war. Then pour the drained mushrooms into it, sprinkle with salt, pepper, and chili pepper. If you don’t like chili peppers, you can add less, sprinkle with green onions, use the method of turning the pot to mix all the condiments evenly, and then put them on the plate.