How to fry mushrooms?

How to fry mushrooms? Let's talk about how delicious it is. The delicious sign of fried mushrooms is that they are tender in the outside, mainly the umami taste of mushrooms, and the taste of seasonings. It is not greasy to eat, and it has a full aftertaste after chewing, which is delicious.

I want to fry a delicious mushroom, mainly seasoning and hanging paste. These two steps are the key. Only by adjusting the taste and mixing the paste can delicious mushrooms be fried. Below I share some of my little experiences.

1. Prepare raw materials such as Pleurotus ostreatus, corn starch, wheat flour, eggs, salt and pepper, spiced powder, soy sauce, oyster sauce and salt.

Second, the processing of shiitake mushrooms 1, the choice of shiitake mushrooms: Pleurotus ostreatus is generally chosen for frying shiitake mushrooms. The appearance of Pleurotus ostreatus is beautiful, and more importantly, Pleurotus ostreatus tastes delicious. Compared with mushrooms, mushrooms taste too strong and a little bitter. Pleurotus ostreatus tastes sweet, and it tastes better when fried.

2, mushroom processing: Pleurotus ostreatus first torn into strips, then washed with water, and then put it in a cloth bag to dry the water, or gently squeeze out the water by hand, otherwise it will splash water and burn people when frying in the pot.

3. Pickled mushrooms: Add pepper, spiced powder, soy sauce, oyster sauce and salt to the dried Pleurotus ostreatus, stir well and marinate for one hour. This step is very important to enhance the fragrance of Pleurotus ostreatus, but it should be remembered that each seasoning should be put less to avoid masking the fresh fragrance of Pleurotus ostreatus.

Third, paste mushrooms 1. Make a slurry lake: if you want to eat hard, the ratio of starch to flour is 6: 4, and if you want to eat soft, the ratio of starch to flour is 4: 6. Of course, this ratio can be adjusted again. The principle is that the more starch is added, the more brittle it is, and the more flour is added, the softer it is. Finally, remember to add eggs to increase the viscosity of the batter.

2. Pleurotus ostreatus paste: pour Pleurotus ostreatus into the paste and gently stir evenly to make each shredded Pleurotus ostreatus paste evenly.

Fourth, the fried mushrooms are boiled and turned to low heat. When the oil temperature is 50% hot, add shredded Pleurotus ostreatus one by one and fry slowly. Don't fry for too long, usually about 1 minute. Fry the surface of Pleurotus ostreatus until golden brown.

Attention should be paid here: the fire should be small, the shredded Pleurotus ostreatus should be put in one by one, and the frying time should not be too long.

Finally, eat it, fry it, put it in a container, sprinkle with salt and pepper, or dip it in other sauces, such as tomato sauce and sweet and spicy sauce, depending on your taste.

Summary: The above is the process and precautions for frying mushrooms. If you want to fry delicious mushrooms, choose tender Pleurotus ostreatus, and then don't put too much seasoning, otherwise it will affect the fresh fragrance of Pleurotus ostreatus itself. After mastering the paste ratio, you can fry delicious fried mushrooms.