Fried fungus will not explode methods are: soaked fungus do not rush to the pot to fry, fungus blanching in a larger leakage spoon in the water control for more than half an hour, first add the right amount of salt, and so on.

1, soak the fungus do not rush to the pot to fry

Soak the fungus do not rush to the pot to fry, the pot add water, boil into the soaked fungus blanching 1-2 minutes, fungus blanching not only can remove the fungus surface bacteria and impurities, but also can shorten the frying time, the more the more the fungus fried the more The more the fungus is fried, the easier it is to fry, blanching the fungus to eat more assured, and frying time is shortened not easy to fry!

2, fungus blanched in a larger funnel in the water control for more than half an hour

Shake the funnel every 10 minutes, try to control the excess water, if you are in a hurry to stir fry, you can also use the kitchen paper to dry the surface of the water, the fungus surface does not have water, frying will not be frying, and then torn into small pieces, the fungus pieces The bigger the fungus, the easier it is to fry, and the smaller the fungus is, the more flavorful it is!

3, first add the right amount of salt

When frying the fungus, the frying pan first add the right amount of salt, and then into the fungus, can also be very good to avoid fungus frying!

Precautions for soaking fungus

1, soaking fungus in cool water can make it soak more fully and thickly, but it takes too long, and soaking in warm water only takes a few minutes, and there is not much difference in taste.

2, soak fungus time should not be too long, soaked fungus should be eaten in a timely manner do not overnight, soaking time is too long will produce some harmful microorganisms.