The weather is getting colder and colder, my appetite is getting better and better, and my mouth is a little restless. I don't know if you are like this. If this is the case, you can make some fried products when you have nothing to do, and you can eat them to satisfy your appetite, such as fried radish balls, fried tofu balls, fried lotus root slices, fried mushrooms, fried crispy meat and so on. It's all healthy food, much better than buying snacks. The fried mushrooms in these fried foods are very popular. They are crisp and delicious to eat, and the production cost is low. If you want to eat fried crispy meat, you might as well eat fried mushrooms. One person is not tired of eating a plate.
Pleurotus ostreatus is used to fry mushrooms, a kind of fresh and fragrant fungus, which is also very nutritious. Eating Pleurotus ostreatus often is good for your health. Usually you can use it to make soup and fry mushrooms. Friends who haven't done it yet may wish to try it.
When it comes to fried mushrooms, some people can't do it well. As soon as they are out of the pot, they are soft and crisp, and they are greasy, and there is no sense of crispness at all. Others are only well cooked, but they become soft after cooling. All these situations indicate that the method of frying mushrooms is wrong. So what can be done to make fried mushrooms brittle but not soft?
Stir-fried mushrooms, some people blanch first, and some people directly fry. Blanch it first or fry it directly? If you want to do it well, you must first understand this and do the "four steps" well, so that the dishes you make will be crisp but not soft, and more fragrant than eating meat!
Let me share with you the practice of frying mushrooms. What are the four steps to do well? If you follow this method, you can succeed every time, and you don't have to worry about ruining it anymore. Eat if you want in the future. You don't need to buy it in a restaurant. It's more economical to do it yourself. Come and have a look.
The first step-no blanching, no direct frying, washing and squeezing.
I tried blanching and direct frying, but neither was ideal. Blanched water is not delicious, the flavor is not enough, and direct frying is easy to soften.
Therefore, in order to taste the best, after washing the mushrooms, you should first squeeze out the water inside by hand. If mushrooms are directly wrapped in batter without treatment, they will soften and collapse when fried, and the taste is terrible.
When squeezing water, you should pay attention to the fact that mushrooms are fragile and will break if you are not careful, so you should pay attention to the method of squeezing water, just squeeze with your fingers, and don't pinch with your fists, otherwise mushrooms will break easily. Squeezed mushrooms are easily covered with batter. After hanging the batter, it won't fall off. It's crispy.
The second step-don't just use starch or flour, pay attention to the method of mixing batter.
Usually, when frying things, many people are used to using only flour, eggs and water, or only starch, eggs and water, so it is not correct to remove the paste or fry it easily.
If you want to fry it crisp, you should add not only flour but also starch when mixing the batter. Flour has good viscosity and starch solidifies quickly.
The correct way is to put the eggs in a bowl and mix them evenly, then add the same amount of starch and flour and mix them evenly. Add a small amount of water several times and stir until a thick yogurt-like batter is stirred. In order to taste good, you can add a little salt and other powder to the batter.
Step 3-put the mushrooms at the right oil temperature, not too low or too high.
Frying needs the right oil temperature. If the oil temperature is too low, mushrooms will not solidify quickly in the pot, but will absorb a lot of oil. After frying, they are not crisp or greasy. If the oil temperature is too high, the mushrooms will turn yellow before frying, and the inside is still raw, and will be burned after frying.
So pay attention to the oil temperature before frying mushrooms. When the most suitable oil temperature is 60% hot, you can put a wooden chopstick in the oil pan to verify it. When there are dense bubbles, the explanation is ok. Wrap the mushrooms in batter and fry them in a pan. Open a small fire and fry.
The fourth step-fried mushrooms should be re-fried, so as to be crispy and not greasy.
Usually, when frying food, there are usually two frying processes. The first time, the food is cooked. The second time, the vegetables were fried very crisp, and so were the fried mushrooms.
Take it out when it turns slightly yellow for the first time, and raise the oil temperature when you want to fry it again, not when it is 60% hot, but when it is 80% hot. At this time, the oil temperature is very high, and a lot of smoke will be emitted from the oil surface.
Because the oil temperature is high, the ingredients should be fried quickly after entering the pot for about 20 seconds to avoid frying. It doesn't taste good when it tastes burnt. There is also a low oil temperature that cannot be fried again, which will not have a crisp effect, but will aggravate the greasy feeling.