Fried fungus why will fry:

1, dry fungus is not soaked well, when the heat when the expansion of the formation of the phenomenon of the frying pan, so it is best to eat dry fungus soaked through.

2, soak the fungus when the fungus soaked through the water, because the fungus is curly, there is a lot of water in the inside can not be controlled out of the hot oil in cold water will also lead to frying.

3, the fungus itself has a translucent gel skin impermeable, heat dissipation is not smooth, the heat will also lead to the phenomenon of frying.

4, fried fungus how to not explode? Need to blanch with water? In the fried fungus first blanch, this is conducive to the discharge of fungus water, but also soften the fungus, to avoid heat expansion, you can also add some salt in the oil, and then fry the process of adding the right amount of water or first under other ingredients under the fungus to prevent the phenomenon of fungus frying.

5, we eat fungus are dry fungus, and then eat the process need to soak, in the process of soaking, if the fungus soak time is short, not soaked, in the case of frying the fungus, fungus heat expansion formed the phenomenon of frying, and there are a lot of parts are with the shape of the curl, a lot of water can not be controlled out of the hot oil when it meets the cold water will naturally fry the pan. Avoid methods can be boiled in hot water first fungus fish out to dry, or in the hot oil when the right amount of salt to reduce the phenomenon of frying.

6, fungus contains a lot of water, suddenly subjected to high temperatures will burst. It is recommended not to directly fry, first out of a water, adjust the ingredients quickly fried on it. The fungus contains photosensitive substances, consumption and then the sun may produce skin allergy symptoms, if the water is much safer. If you stir fry directly, do not turn on the fire too much. It's best to scramble with eggs!