I believe many people like to eat the dish of dry fried mushrooms. Crispy and crisp, but it tastes better than meat. I like it, too. In the past, every time I went to a restaurant to eat, the dish of dry fried mushrooms was almost a must, and the first CD was served every time.
Some time ago, I chatted with a chef and inadvertently talked about the dish of dry fried mushrooms. The chef's friend said: There are some black-hearted restaurants now. In order to reduce the cost and speed up the cooking, they simply rinse the mushrooms with water, and some even don't wash them. They hung up the batter and fried it in the oil pan. The sanitary condition is very bad.
After listening to my friends, I always avoid this dish when I go to a restaurant. You can still fry at home if you want to eat. For this reason, I also asked my chef friend the secret of this dish's crispy and delicious taste. When I learned the authentic dry-fried mushrooms, I realized that all my previous practices were wrong. It turns out that before the mushrooms are fried in the pot, in addition to the necessary cleaning and pasting, there is another step that is essential. Coupled with this step, the fried mushrooms are fragrant and crisp, and they are not easy to soften.
Let me share with you the specific practice of dry-fried mushrooms. Friends who like to eat this dish can try to cook it at home. Crispy and delicious, the more you eat, the more fragrant you get. The most important thing is to eat healthily.
-Dry fried mushrooms-
Prepare ingredients: 500 grams of Pleurotus ostreatus, one egg, appropriate amount of corn starch, appropriate amount of flour, appropriate amount of salt, and appropriate amount of salt and pepper.
Practice steps:
1. Tear 500g of Pleurotus ostreatus into small pieces, put it in a pot, add fresh water without Pleurotus ostreatus, and add a little salt to soak for a few minutes.
2. Put a proper amount of water in the pot. After the water is boiled, simply control the moisture of the mushrooms and put them in a pot for blanching. Because mushrooms contain oxalic acid, there are some impurities on the surface of mushrooms, which are difficult to wash off with clear water. Scalding mushrooms can remove oxalic acid and odor from mushrooms, remove impurities on the surface of mushrooms, shorten the time of frying mushrooms, and fry mushrooms with better taste, killing two birds with one stone.
3. Soak the mushrooms for about 1 min, then take them out, put them in a basin, wash them with cold water, and then squeeze out the water for later use. Don't squeeze the mushrooms too hard. Mushrooms break easily if you push too hard.
4. Squeeze out the water from the mushroom water, add one spoonful of salt, one egg, two spoonfuls of corn starch and one spoonful of flour and stir evenly, so that the batter is evenly hung on the surface of each mushroom. Before the mushroom paste, be sure to add a little salt to make it taste a little, so that the fried mushrooms are delicious; The ratio of corn starch to flour is 2: 1, and the fried mushrooms are crispy and not easy to soften.
5. put oil in the pot, and the oil temperature is about 60% hot. Put the mushrooms and batter together in the oil pan and fry them in turn. Deep-fry until the surface is golden and crisp, then remove it. Dry the mushrooms as far as possible, and remove the oil control.
6. After all the mushrooms are fried, continue to heat the oil temperature in the pot to 70%, put the mushrooms in the pot and fry them again, and take them out in about 15 seconds. After deep frying, the mushroom skin will be crisper and more fragrant.
7. Finally, sprinkle some salt and pepper on the fried mushrooms, mix well and serve.
In this way, the crispy and delicious dry-fried mushrooms are ready. Have you learned?
Tips:
1, be sure to blanch the mushrooms before frying them.
2. Squeeze the water out of the mushroom after scalding.
3, mushrooms should be fried twice, the first time to dry, the second time to crisp.