Dry-fried mushrooms are the main dishes in many restaurants. People feel very delicious after eating them, and they want to cook them themselves when they get home. However, the dry-fried mushrooms made by themselves are always not so crispy and feel unsatisfactory. In fact, the dry-fried mushrooms seem simple, but there are some methods and skills in the cooking process. Only by mastering these skills can we make delicious dry-fried mushrooms.
First, do not blanch mushrooms.
When many people do dry-fried mushrooms, they will wash them and blanch them in boiling water. In fact, doing so will make the mushrooms absorb more water, which is not conducive to their taste, and will also affect the taste of the fried mushrooms. The correct way is to put the mushrooms in a bowl after washing, add appropriate amount of edible salt and pepper, pickle the pepper noodles after mixing, and then pour out the salted water, which will make the mushrooms less water and make them more tasty.
Second, pay attention to the ratio of flour to starch.
When dry-fried mushrooms are cooked, a layer of paste will be hung on the surface of the mushrooms. This kind of paste is made of flour, starch and eggs. When cooking, two eggs are prepared to be cracked, and then flour and starch should be prepared in proportion. The starch should be twice as much as the flour. Put them in the eggs and add a little water and a little cooking oil to fish, so that the mushrooms can be crispy and delicious after being dipped in the paste.
Third, fried mushrooms should be fried twice.
When frying mushrooms, many people fry the mushrooms with batter in hot oil and take them out of the pot directly. In fact, the mushrooms fried in this way are not crispy. They should be taken out after the mushroom is fried for the first time 1 time, raise the oil temperature, and then put it in hot oil for a second time. This will make the fried mushrooms beautiful in color and crisp in taste, which will make people think it is particularly delicious. However, it must be fried quickly, and it can't be fried for too long, otherwise it will fry the mushroom, which will affect its appearance in the future and make it taste worse.