The production process of fried fresh mushrooms and the method of making paste:

Prepare chopped green onion and minced ginger.

Tear the oyster mushrooms into large pieces, otherwise it will be too much trouble when frying.

Put some flour, salt, chicken essence and a little pepper, add water and mix thoroughly.

Dip the oyster mushrooms into the batter and fry them in the oil pan.

Continue to fry, the process is more dangerous, and the oil stars will splash violently.

It looks like this after frying, and it tastes very good!

Paste is to hang a thick layer of wet starch on the outside of the raw materials before cooking, so that the outside of the dish is burnt and the inside is burnt. Tender, crispy and delicious.

1. The function of batter

① It can change the texture of dishes, making some tough raw materials become burnt or crispy on the outside and more tender after being battered;

②Can adapt to cooking requirements. Some raw materials, such as meat slices or fruits, cannot be cooked directly when making dishes, but must be battered first. This not only maintains the nutrients of the raw materials, but also makes the outer skin of the dishes crispy. Such as fried pork slices, shredded apples, etc.;

③ It can reduce the cost of dishes and adjust the taste of dishes. Especially for greasy raw materials, the greasiness can be reduced after battering, such as soft fried meat;

④ The nutrients and freshness of the raw materials can be maintained. The battered raw materials receive indirect heat during cooking, so the nutrients of the raw materials are not lost.

2. The essentials of the paste

① Depending on the cooking method and the taste requirements of the dishes, the paste is mainly starch, and some auxiliary ingredients are often needed to match the paste, such as flour , egg white, egg yolk, etc. Therefore, it is required that the proportion of main and auxiliary ingredients be appropriate, such as protein paste (also known as high-strength paste). If there is too much protein and too little starch, the cooked dishes will soon collapse and deform; if there is too little protein and too much starch, the dishes will collapse. Dishes will not rise sufficiently and will be sticky when eaten. Therefore, it is necessary to grasp the proportion of main and auxiliary ingredients.

②The paste should be mixed evenly and there should be no dry starch particles. When blending, add less water. You can add an appropriate amount of water according to cooking needs to mix the starch thoroughly. If dry starch grains appear, it will not only affect the appearance of the dishes, but also cause hot oil to explode and burn the operator when the oil is passed through. For high-strength paste that requires dry starch, you must first use a rolling pin to crush the starch and then use it.

③The thinness and thickness of the paste should be determined according to the cooking needs. The batter for soft fried dishes should be thin, while the batter for sweet, sour and fried dishes should be thicker. The paste should be thin and thick enough to cover the raw materials. If it is too thin, it will be out of touch with the raw materials, which is commonly known as taking off the paste. The quality of the dishes after removing the paste is opposite to that of the paste, and the purpose of the paste cannot be achieved. If it is too thick, the dishes will be battered unevenly and the surface will be dull. The places where the batter is thick taste sour, and the places where there is no batter are fried and the ingredients are burnt, which cannot achieve the effect of being burnt on the outside and tender on the inside.

3. The method of hanging the paste

High-strength paste is to beat the egg white with bamboo chopsticks or a special whip into a snowdrift shape, whichever can be inserted into the chopsticks. When pumping, pump hard in one direction and do not change directions. Then add corn flour or dried starch and mix well. This paste can be used to make dishes such as Gorilla Apples and Gorilla Fish Sticks. The production process is to cut the raw materials into strips, dip them in dry flour and put them into the high-strength paste. For salty dishes, add an appropriate amount of salt and MSG to season them before dipping them in flour. Clean lard or vegetable oil must be used for frying high-power dishes to maintain the beautiful color of the dishes. Put the oil on the fire until it is two or three times mature. Use a spoon to scoop up the raw materials and wrap them evenly in the high-strength paste. Put them into the oil and fry them slowly over low heat. Then scoop up the hot oil with a hand spoon and pour it on the top of the dish. The high-strength paste is heated and solidified, then stirred continuously until fried and taken out. The sweet ones can be eaten with sugar, and the salty ones can be eaten with pepper and salt.

Dishes cooked with high-strength paste are as white as frost, plump, soft and tender.

The preparation method of egg white starch paste is relatively simple, just stir the egg white and wet starch evenly. This paste is suitable for making protein fish sticks, protein shrimp, etc. When cooking, add MSG and salt to the raw materials, adjust the taste, dip in dry flour, and put into the protein paste. Heat the cooking oil until it is 30% to 40% hot. Wrap the ingredients in egg white batter, deep-fry them in the oil, take them out, and dip them in pepper and salt before eating. Dishes made with egg white paste are as white as frost and have a texture that is crispy on the outside and soft on the inside.

Starch paste is made from pure starch mixed with water. The characteristic of this paste is that it becomes crispy after being fried, and is suitable for making croquettes, fried pork, sweet and sour dishes and other dishes. When using, be careful not to contain dry starch particles.

Egg starch paste is made from eggs and wet starch. Suitable for making soft fried dishes. The production process is to cut the raw materials into slices, add MSG and refined salt, mix well, then add egg starch and mix well. When making, try to use wet starch with less water content. If starch with high moisture content is used, the resulting paste will be thin and unable to adhere to the raw materials, and de-paste will occur during frying. If the paste is thin, the remedy is to add corn flour or dried starch after basting to thicken the paste. Dishes hung with egg starch paste are characterized by crispiness.

Egg roux is made from eggs and flour. When making the paste, add less eggs and add flour while stirring. If there are too many eggs, the flour will form small lumps and the mixture will be uneven; if there are too many flours, it will form a dough, and it will be difficult to mix even more eggs. Egg flour is suitable for making dishes such as pot stickers, pot dumplings, and pot frying. It is characterized by soft and tender texture.

Bread batter is a paste made from eggs, flour, and Western bread. Other batters are prepared first and then the ingredients are added, while bread batter is used separately. The production process is to cut the raw materials into larger pieces, add MSG, refined salt, and cooking wine and mix thoroughly, then dip them in dry flour, then dip them in egg liquid, then wrap them in bread crumbs, and fry them in 50% to 60% hot oil. The bread batter makes the dish crispy on the outside and tender on the inside. It is suitable for making breaded tenderloin, breaded shrimp and other dishes. If you don't have Western bread, you can use squid or sesame seeds instead.

Crispy paste is made from baking powder, flour and starch. Suitable for making crispy fish sticks, shredded apples and other dishes. The dishes fried in batter are as plump and plump as the high-strength paste, and the color is like white frost. But it doesn't shrink after being stored for a long time, and the skin is crispy.