Dry-fried mushrooms are a delicious home-cooked dish. It uses common oyster mushrooms as the main ingredient and is made using dry-fried cooking techniques. It is simple to operate, easy to obtain, nutritious and delicious, and is loved by small people. Loved by partners.

Should eggs be added to fried mushrooms?

I think eggs should be added to dry-fried mushrooms for three reasons:

1. It can make the color of the finished product more beautiful: after adding eggs to the mushrooms and frying, the surface of the finished product will appear Golden yellow and very appetizing.

2. It is easy to stick to dry powder: Dry-fried mushrooms can be fried in powder or fried in batter, but I prefer powder-fried (the reason is at the end). Eggs have a certain viscosity. Adding eggs makes it easier to absorb dry powder when patting powder.

3. Make the mushrooms taste more delicious: Eggs contain a large amount of sodium glutamate, which is the main component of MSG. It has its own pure umami flavor, so adding eggs when frying mushrooms can make the finished product more delicious. More delicious.

Many friends think that adding eggs when frying mushrooms will easily make the finished product soft. In fact, this is because they have not mastered the technique of frying mushrooms (explained later). It is not a problem with eggs. You can add fried mushrooms. Of eggs. How to make delicious dry fried mushrooms?

Dry-fried mushrooms use dry-fried cooking techniques. Dry-fried mushrooms are also called burnt-fried. After the ingredients are initially processed, seasonings are added to marinate them for flavor, then they are patted dry or battered and deep-fried until mature. techniques. The finished product of dry-fried mushrooms needs to be golden in color, crispy on the outside and tender on the inside. If you want to make such delicious dry-fried mushrooms, you need to master the following two technical points:

1. Marinate the fresh mushrooms in advance for flavor. The water content is high, and it is not easy to pickle the flavor (especially the roots), so when pickling, you need to control the excess water and pickle it in advance to make it taste better.

2. Control the frying temperature well: Dry frying requires very high oil temperature control. If the oil temperature is too low, not only will the mushrooms absorb oil, but the powder will easily fall off. If the oil temperature is too high, the finished product will be damaged. The color is too dark, so the temperature when the mushrooms are first fried is generally controlled at 160°C (60% hot) and fried until mature and set. Then it needs to be fried again, and the temperature is controlled at 190°C. While frying it crispy, it can also force out excess oil, so that the dry-fried mushrooms are not greasy and delicious. ~The specific method of dry-fried mushrooms~

Ingredients: 500 grams of fresh mushrooms, 1 egg.

Seasoning: 1500 grams of edible oil, salt, starch, flour, mountain pepper, baking soda, five-spice powder, etc.

Step 1: Mushroom processing

Buy 500 grams of fresh mushrooms, cut off the roots, and tear them into large pieces along the lines with your hands for later use. Add 1500 grams of water to the basin, add 10 grams of baking soda and mix well with your hands, pour in the mushrooms and soak for about 10 minutes.

When the time is up, pour out the water, add the same amount of water again and add 20 grams of salt, mix well, pour in the mushrooms and wash them, wait until the water in the basin becomes clear, remove and control the water.

Step 2: Pickle and beat into powder

Put the mushrooms in a basin with controlled water, sprinkle in 5 grams of salt and 2 grams of five-spice powder and mix well. Beat 1 egg in advance. Mix 100 grams of flour and 100 grams of starch evenly.

Pour the pickled mushrooms into the egg liquid and mix well. Sprinkle in 50 grams of mixed powder (stir while spreading) and let it sit for half a minute. Sprinkle in 50 grams of mixed powder again. At this time, pour in a little water. , continue to sprinkle 50 grams of flour and set aside.

Step 3: Formal frying

Pour 1500 grams of cooking oil into the pot, turn on high heat and heat until 60% hot, sprinkle the mushrooms with a little mixed powder again (to prevent adhesion) , sprinkle it into the hot oil pan several times with your hands, and quickly shake it up with a slotted spoon. Take the mushrooms out when they float and turn yellow in color.

Continue to raise the oil temperature to 70% hot, add the mushrooms and fry again for about 15 seconds, until golden and crispy, remove and control the oil. After plating, bring a plate with homemade salt and pepper and it's ready to go.