Question 1: How to prevent the black fungus from exploding in the pot when frying it? The main reason is that the fungus is originally a dry product and must be soaked in water before frying. The hot oil and cold water will splash out. It is unavoidable, but there are ways to reduce it. In addition to adding salt first, the soaked fungus must be squeezed out as much water as possible before frying. This will make things much better.

In addition, the following methods can reduce the phenomenon of oil explosion:

1. Before storing and frying the fungus, boil it in hot water.

2 Turn frequently when frying

3 Add some water when frying

4. Or add lettuce and fungus to fry together.

5. Also, if you fry the meat slices before frying and then add some lard, it will not explode too much.

Question 2: How to fry black fungus without it exploding? Stir-fried meat with black fungus is the best

Method 1 for stir-fried meat with black fungus:

Ingredients: Wash 500g fungus, wash and shred 150g pork, half each green and red pepper Cut into shreds, shred and mince a little bit of ginger and green onion

Method: 1. Heat oil in a pot until it is 80% hot, add shredded ginger and stir-fry until fragrant. 2. Add pork and stir-fry until it changes color. 3. Add green and red peppers and fungus, add salt and a little chili oil and stir-fry over high heat until cooked. 4. Add green onions before serving.

Note: 1. Fungus is not easy to clean, so you must wipe it clean piece by piece. 2. All the ingredients are indispensable, and each has its own unique taste. 3. This dish mainly needs to be stir-fried quickly over high heat so that the dish becomes tender.

Method 2 of stir-fried meat with black fungus:

Ingredients: black fungus (already soaked), white fungus (also soaked), tomatoes, garlic sprouts, shredded pork

Method: 1. Marinate the shredded pork with salt, thirteen spices, soy sauce and cooking wine. 2. Wash the soaked black fungus and white fungus, cut them into pieces and set aside. 3. Peel the garlic sprouts, wash them and cut them into small cubes. 4. Cut the tomatoes into small pieces. 5. Put oil in the pot. After the oil is hot, put some garlic sprouts, then put the marinated shredded pork. Stir-fry until the color of the shredded meat changes, add tomatoes, stir-fry for a while and then add black. Fry the fungus and white fungus continuously until cooked

Question 3: How to fry dry fungus without exploding? Based on my daily life experience, I have summarized a few ways to prevent the fungus from frying:

1. Enough water to soak

When soaking the fungus, add more water and use cold water to soak it. , so that it can fully absorb water.

2. The soaking time is long enough

Generally speaking, it is more appropriate to soak the fungus for eight hours. If the time is too short, the fungus will not be soaked thoroughly and it will fry when fried. .

4. Blanching

Blanching the fungus greatly reduces the chance of frying.

5. Put salt in the oil

Add an appropriate amount of salt to the oil for frying the fungus, which will reduce the intensity of the fryer.

6. Mixed stir-fry

Generally, fungus is stir-fried with other ingredients. When frying, add other ingredients first and then the fungus.

7. Cover the lid or add a little water

If you encounter a frying pan when frying fungus, quickly cover the pot, lift the pot and shake it to stir-fry, or add A little water will also reduce the frying pan.

Question 4: How to fry fungus without exploding? For fungus, carrot and cabbage slices, fry the carrot first, then the cabbage slices, and then soak the fungus. It is not fried at all and is delicious. If you don't like vegetarian food, you can also add some meat. My favorite dish.

Question 5: How to stir-fry the fungus without exploding? Every time I stir-fry the fungus, it looks like it exploded. Steps to make fried fungus with shiitake mushrooms

1

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Cut the soaked black fungus into small pieces; slice the carrot. Carrots are added to make the color of the dish more beautiful.

3. Heat the wok and add an appropriate amount of peanut oil to the wok. When the oil is hot, add the meat slices and stir-fry.

4

Add fungus and carrots and stir-fry. After the carrots become soft, add the blanched mushrooms, add salt and dark soy sauce, and stir-fry over high heat for a few times.

When cooked, sprinkle with coriander and serve.

5

It’s out of the pot~~

Question 6: You have a lot of ideas on how to fry the fungus or not. How can the fungus burst? Should it be deep-fried

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Question 7: How to fry the fungus without exploding 1. Before frying the fungus, boil it in hot water. 2. Stir frequently when frying. 3. Add some water when frying. 4. Or add lettuce and fungus to fry together. 5. Also, if you fry the meat slices before frying and then add some lard, it will not explode too much.

Question 8: How to prevent the fungus from exploding when frying? You can refer to the following methods

1. Before frying the fungus, boil it in hot water.

2 Turn frequently when frying

3 Add some water when frying

4. Or add lettuce and fungus to fry together.

5. Also, if you fry the meat slices before frying and then add some lard, it will not explode too much.

Question 9: When frying black fungus, how can you prevent it from crackling in the pot? The main reason is that the fungus is originally a dry product and must be soaked in water before frying. The hot oil and cold water will splash out. It is unavoidable, but there are ways to reduce it. In addition to adding salt first, the soaked fungus must be squeezed out as much water as possible before frying. This will make things much better.

In addition, the following methods can reduce the phenomenon of oil explosion:

1. Before storing and frying the fungus, boil it in hot water.

2 Turn frequently when frying

3 Add some water when frying

4. Or add lettuce and fungus to fry together.

5. Also, if you fry the meat slices before frying and then add some lard, it will not explode too much.

Question 10: How to prevent the fungus from exploding in the pot when frying it? The fungus must be soaked thoroughly. If you put it in the pot before it is completely soaked, it will definitely explode. Be sure to drain the water after soaking, and fry the fungus without heating the oil.

I fry the fungus in the opposite way. First put the green onions and ginger slices in the hot oil. After frying the green onions and ginger, add soy sauce, a little sugar and chicken essence. When you smell the aroma of cooked soy sauce, add a tablespoon of water, then add the fungus, stir-fry until soft, pour a little sesame oil and stir-fry evenly and remove from the pan. After serving, sprinkle some green onion and coriander shreds. If you want it to be more fragrant, fry it with some Sichuan peppercorn oil and pour it on.

Try my method, I have never splashed oil~~~~ and it is simple and delicious. . . .