How to fry the fungus so as not to burst?

To answer this question, first of all, we need to know, why usually we fry fungus, the phenomenon of burst?

The original fungus itself is layered, fried fungus, due to the oil heat and high temperature, it will make the fungus bloat bulging, and then burst, so it will crackle, especially when the frying pan, into the fungus soaked in water, if the fungus has not been drained, it is more will explode, it is very easy to entrain the hot oil scalded skin, and this cooking experience will deteriorate, so we should be How to do, so that you can make fried fungus will not burst it?

When we can let the reasons for the explosion to the right medicine, mainly divided into three points to prevent fried fungus when the explosion of the situation

First, from the perspective of the water, because the fungus is generally dry at the beginning, or that the cleaning process will be with water, we fried fungus in the fungus of the water drained, more dry fungus, the probability of bursting reduced

Second, from the perspective of the water, because the fungus is generally dry, or cleaning process will have moisture, we fried fungus in the fungus of the water drained, more dry fungus, bursting probability reduced

Second, from the perspective of the fungus itself, since the fungus is layered, we can fry the fungus before the fungus, the first fungus for shredding, the main purpose is to destroy its layering, this can try to understand, a hint of a hint of the fungus is unable to burst out of

Third, from the point of view of the order of cooking, cut the fungus blanched in boiling water, which can also alleviate the fungus bloating bulging, then burst open the situation, if the fungus is a side dish, put it in the last, quickly stir-fried, if the fungus is the main dish, the fire off a little bit, and then it is constantly flipping, you can also reduce the fungus burst the situation

If the above three points combined, so that the fried fungus, then, it can be said that basically won't explode, we're going to take a classic stir-fried dishes, fried fungus to try

Cooking method

1, cut the fungus with boiling water to blanch, this can also alleviate the swelling and bulging, and then the fungus burst the situation. p>

1, Chinese mountain slices, with water, add salt and white vinegar soak so that it does not change color. Carrot slices garnish with, soaked fungus clean, hand-torn small pieces to be used (fungus tore small pieces, that is, we are talking about from the perspective of the fungus itself processing methods)

2, prepare seasoning: salt, chicken essence, soy sauce, sugar, small onion cut small pieces, pot with water to boil open the fungus blanching pot boil for 3 ~ 4 minutes, pick up and drained (blanching here with boiling water, not only more healthy, blanch the drained water after the fungus, but also can greatly reduce the chance of fungus burst yo)

3, pot of oil, put the carrots, Huishan, and fungus together with the pot stir fry into the seasoning stir fry evenly, before the pot sprinkled with green onion can be (put the order of the materials can be seen, we are the first to put the carrots, Huishan, and then put the fungus, fungus is also considered to be the main course, but after the above methods of processing, the entire fried

A simple Chinese fried fungus is done, color and flavor, is not super like it!