Many people tend to think that mushrooms should be blanched in hot water first if they go into the frying pan, thinking that this will make the mushrooms cleaner and the fried mushrooms will be more delicious, so this is right or wrong? This practice is undoubtedly wrong, because the mushroom itself is very clean, even if there are some bacteria and so on, the frying pan is always better than hot water, do not need to blanch superfluous. The correct practice is to clean the mushrooms after draining the water wrapped in batter directly fried on it, so that the fried mushrooms will eat more crispy, the inside will be more mushroom flavor itself. We will see how to do it correctly.

Raw materials: mushrooms, eggs, starch, flour, cooking oil, salt, pepper,

Step 1: Wash the mushrooms with water, and then squeeze with your hands, squeeze out the excess water of mushrooms, and then leave it for a quarter of an hour to drain the other water.

Step 2: In the time gap between the draining of mushrooms, find a basin, add roughly two to one ratio of flour and starch, then add salt and pepper, and then beat two eggs with the right amount of water, clockwise stirring well, do a good job of frying mushrooms with the batter.

Step 3: After the mushrooms are completely removed from the water, put the mushrooms into the batter, so that the mushrooms are evenly coated with the batter.

Step 4: Heat oil in a wok until it is 60% hot and smoking, then fry the mushrooms in the batter, over low heat, until brown.

Step 5: Turn on the heat and heat the oil to 70%, then add the mushrooms to re-fry, two minutes or so, when the mushrooms are golden brown, fish out the oil control can be mounted on the plate, sprinkle cumin or chili pepper on the surface, can play the role of aroma.