Food

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

Dry-fried mushrooms, directly into the pan frying is a big mistake, add an extra step, crispy and delicious not back to soft

Dry fried mushroom dish, I believe many people like to eat, crispy, crunchy, eat but more fragrant than meat. I also like to eat, every time I went to a restaurant to eat, dry fried mushrooms this dish is almost a must, every time the table is always the first CD.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

Some time ago, I was talking with a chef, and the conversation happened to be about the dish of dry-fried mushrooms. Chef friend said: now there are some black-hearted restaurants, in order to reduce costs and speed up the dish, when doing dry-fried mushrooms only a simple rinse with water, and some even wash without washing, hanging batter on the frying pan, the health situation is very bad.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

Listen to a friend's words, I now go to restaurants to eat will deliberately avoid this dish. If you want to eat, or their own home fried to eat at ease, for this reason also and chef friends asked for advice on the secret of this dish crispy and delicious. Learn the authentic dry-fried mushroom practice, only to know that their previous practice are wrong. It turns out that before frying mushrooms, in addition to the necessary cleaning and hanging paste, there is a step that is essential, plus this step, the fried mushrooms are fragrant and crispy, but also not easy to return to soft.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

The following I will share with you the specific practice of dry-fried mushrooms, like to eat this dish friends can try to do at home, crispy and delicious, the more you eat, the more fragrant, the most important is to eat health, health.

--- [Dry Fried Mushrooms] ---

Prepare ingredients: 500g flat mushrooms, one egg, corn starch, flour, salt and pepper salt.

Steps to do.

1: Tear 500g of flat mushrooms into small slices after removing the roots and tips, put them in a basin, add water that covers the flat mushrooms, add a little salt and soak for a few minutes.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

2、Sit an appropriate amount of water in the pot, after the water boils, the mushrooms simply control the water, down into the pot for blanching. Because mushrooms contain oxalic acid, there will be some impurities on the surface of mushrooms that are difficult to rinse off with water, blanching mushrooms can remove oxalic acid and odor, remove impurities on the surface of mushrooms, shorten the time of frying mushrooms and make the fried mushrooms taste better, killing three birds with one stone.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

3: Blanch the mushrooms for about 1 minute and then fish them out, put them in a basin, wash them again with cool water, and then squeeze the water dry and set aside. Don't squeeze the mushrooms too hard when you squeeze the water, if too hard it is easy to break the mushrooms.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

4: After squeezing the water out of the mushroom water, add a small spoon of salt, an egg, two spoons of corn starch and a spoon of flour and mix well so that the batter hangs evenly on the surface of each mushroom. Before hanging the batter on the mushrooms, make sure to add a little salt to give the mushrooms a little bottom taste so that the mushrooms will be delicious; the ratio of corn starch to flour is 2:1, the batter in this ratio will make the mushrooms crispy and not easy to return to soft.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

5: Sit in a pot of oil, oil temperature of about 60% hot, hang the battered mushrooms in turn into the frying pan, fry the surface until golden brown, crispy, then fish out, fry the mushrooms as dry as possible, then fish out the oil control spare.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

6、After all the mushrooms are fried, the oil temperature in the pot continues to heat up to 70%, put the mushrooms into the pot for re-frying, re-fry for about 15 seconds and fish out. After re-frying the mushroom skin will be more crispy, eat more fragrant.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

7: Finally, sprinkle the appropriate amount of pepper salt on the fried mushrooms, toss evenly and then you can plate.

Do dry-fried mushrooms, the most avoid hanging paste directly into the pan frying, the chef taught you the correct way, the taste crispy

This is a crispy and delicious dry-fried mushroom dish.

Tip.

1, before frying mushrooms must be blanched.

2, mushrooms after blanching to squeeze the water dry.

3, mushrooms should be fried twice in total, the first time dry, the second time fried crispy.

The above is the dry fried mushroom practice I shared for you, like friends remember to collect, like, forward Oh!

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