I like eating fungus the most, like its crisp, refreshing, more like its nutrition.
I remember when I was a child, due to the low living conditions, fungus in our eyes is absolutely belong to a very high-grade ingredients it. Only when you go to the table, you can eat some, feel the special flavor.
Fungus is generally used mostly as an ingredient, are fried in other dishes, put on some. One can give dishes with color, two can improve the taste.
Of course, the fungus as the main ingredient of the dish is also a lot. For example, stir-fried fungus, fungus fried meat, fungus scrambled eggs, cold fungus and so on, are very delicious dishes.
The fungus is also very nutritious, containing iron, vitamins and other nutrients. There is also the function of cleaning up the body's garbage and toxins, known as the human body scavenger.
Although the fungus is delicious, but there is one thing is not good.
People who often cook should know that it is in the fried fungus, fungus often crackle and pop.
The hot oil in the pan splashed everywhere, or even splash the oil on the hand, arm, resulting in burns. I've been burned several times before, and it hurt so much I jumped.
In order to solve this problem, I specifically consult the chef master, but also checked a lot of information, and finally summarized some methods.
Below I will talk about some of the method skills, to ensure that it is very practical.
Fried fungus why will fry?
I'll start with the principle of the explosion of the fungus, only the first to figure out the reason, the problem can be solved.
A
Fried fungus easy to burst, mainly because of water. When the water meets the hot oil, it will definitely crackle and pop.
As we all know, generally the fungus is dry and needs to be soaked before eating. After soaking, the fungus absorbs enough water, which is why it pops when it is fried.
Two
The fungus is cool, while the temperature of the oil is high.
The temperature difference between the two ingredients is too great, causing the water vapor to evaporate quickly, which can also cause a violent reaction.
Solution
One Blanching
After soaking the fungus, it absorbs a lot of water, and blanching the fungus allows it to lose the water inside.
If you look carefully, you will find that the fungus will become much smaller after blanching. It's like losing weight, losing a circle, in fact, this is due to the loss of water.
There is also a point, after blanching the fungus, the temperature will also rise, reduce and the temperature difference between the base oil, it is less likely to burst the pot.
Second, use a cloth to absorb water
If you often watch some of the chef cooking program you will find that the chefs cooking often use cloth.
This cloth is not a rag, but is used to absorb water from the ingredients. For example, the moisture in fish, seafood, can be absorbed with a cloth and then cooked.
The same thing can be done with fungus.
After blanching the fungus, use a clean cloth to quickly absorb the water in the fungus before frying, it will not burst again.
Three isolate the bottom of the oil
When frying fungus, try to put other ingredients first, and then put fungus later. Not letting the fungus come into direct contact with the hot oil will make it less likely to explode.
Even if the explosion is only slight, definitely not so violent.
Dear readers, I summarize these methods of frying fungus tips, as long as you use, usually do not burst the pan again, it works.
You must try when you fry fungus in the future.
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