How to fry shiitake mushrooms delicious and simple, how to fry shiitake mushrooms delicious and simp

Shiitake mushroom is a common ingredient in daily life, known as the "king of mountain treasures", and it is also a high-protein, low-fat nutritional health food. Shiitake mushrooms contain high medicinal value and can enhance cellular immunity. In addition, the fatty acids contained in shiitake mushrooms can also reduce blood lipids in the body.

Whether it's cooking or making soup, shiitake mushrooms can make a great dish.

There are some people who may not like to eat shiitake mushrooms because they smell a special taste. In fact, there are many ways to make shiitake mushrooms, and today I recommend to you a method that basically can't eat the strong taste of shiitake mushrooms, which is both nutritious and delicious, and it is fried shiitake mushrooms.

Fried shiitake mushrooms is actually a very homely recipe, and there is such a dish in many restaurants. Its method is also very simple, not complicated, and the ingredients are also those ordinary ingredients, how to make fried shiitake mushrooms like eating like meat? Let's take a look at the specific method.

1. First wash the mushrooms, squeeze out the water, then remove the roots of the mushrooms, cut them into thick slices, and put them in a bowl for later use.

2. Pour 50g of flour and 50g of starch into the basin, put half a spoon of salt, half a spoon of five-spice powder, and then beat an egg, stir well with chopsticks, pour in water in batches, and stir into a thin batter.

3. Put the shiitake mushrooms into the batter, wrap a layer of batter on the outside and fry them. Pour oil into the pot, wait for the oil to be 6 hot, put in the mushrooms wrapped in batter, fry until the mushrooms are set, stir them until the outside is golden and crispy, and then remove the pan to control the oil.

These are the methods of fried shiitake mushrooms, which are easy to learn, delicious, and very nutritious, I hope you can enjoy them.

Ingredients: 100g fresh shiitake mushrooms.

Excipients: salt 3g, five-spice powder 3g, corn starch 15g, cumin 3g, oil 500ml.

Preparation of fried shiitake mushrooms.

1. Clean the fresh shiitake mushrooms.

2. Boil water in a pot and blanch the mushrooms for 2 minutes. As shown in the following diagram before the key:

3. After cutting, use kitchen paper to absorb water.

4. Add salt, five-spice powder and corn starch.

5. Stir well.

6. Put oil in a pan and fry shiitake mushrooms.

7. Fry until the color turns yellow, and sprinkle cumin powder when eating. The manuscript is clear.

Ingredients: 200g shiitake mushrooms.

Auxiliary materials: appropriate amount of oil, appropriate amount of salt, an egg, an appropriate amount of flour, an appropriate amount of starch, and an appropriate amount of pepper.

1. Wash the mushrooms and break them into pieces.

2. Beat an egg in a bowl, add water to the flour and lake flour in a ratio of 1 to 1 to make a paste. Add a pinch of salt and pepper.

3. Put an appropriate amount of oil in the pot and boil until it is hot.

4. Put the mushrooms in the bowl with the letter and paste them into the oil pan and fry them.

5. Put it on a plate and sprinkle pepper and salt, cumin noodles, and if you want to eat spicy, you can sprinkle pepper noodles.

Shiitake mushrooms are very nutritious and are a good ingredient for cooking and stewing soups. But have you ever eaten fried shiitake mushrooms?Once, after eating fried shiitake mushrooms at a restaurant, I was reminded of the deliciousness of fried shiitake mushrooms.

Ingredients: 100g of fresh shiitake mushrooms;

Excipients: 3g salt, 3g five-spice powder, 15g corn starch, 3g cumin, 500ml oil, fried shiitake mushrooms, fresh shiitake mushrooms, clean and clean.

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Boil water in a pot and blanch the mushrooms for 2 minutes.

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Absorb water with kitchen paper after cutting.

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Add salt, allspice and cornstarch.

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Stir to combine. Please click Enter a description.

Put oil in a pan and fry the shiitake mushrooms.

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Fry until the color turns yellow, and sprinkle cumin powder when serving.

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Tip: It doesn't take long to fry because it's already scalded beforehand.

1. Prepare ingredients: soak shiitake mushrooms, flour, starch, eggs, cinnamon powder, salt 2 shiitake mushrooms, squeeze out the water, and marinate with a small amount of salt for 10 minutes. Flour, starch, eggs, salt, cinnamon, add a small amount of water to make a paste. Adjust it a little dry, it's too thin to hang the pulp when it's fried.

3. Pour a little more oil into the pot, put the mushroom egg batter one by one and fry it, keeping medium heat throughout the whole process.

4. Don't fry the shiitake mushrooms too much in the first round of frying, scoop them up when the color turns white, restore the relatively high oil temperature, pour all the shiitake mushrooms back together and fry them a second time. At this time, you need to keep turning the shiitake mushrooms in the pan with a colander. Turn off the heat when the pan is golden brown and let the mushrooms sit in the pan for a while, a process my chef dad called "raising".

5. Drain the fried shiitake mushrooms, scoop them up, use oil-blotting paper to absorb the excess oil, and arrange them on a plate. It's very stylish

1. Preparation: fresh mushrooms, flour, eggs, salt, five-spice powder, black pepper, vegetable oil. The specific operation steps are as follows: the first step is to wash the mushrooms, squeeze out the pure water, remove the legs, and slice them, as shown in the figure below.

2. The second step is to put the mushroom slices into a bowl, add salt, then beat an egg, add salt and five-spice powder and stir well, as shown in the picture below.

3. The third step is to add flour to the egg bowl, stir and hold evenly, as shown in the following diagram of pisley.

4. Step 4: Put the mushroom slices into the egg batter, and then fry them in the oil pan, as shown in the figure below.

5. The fifth step is to wait for the frying to be done, and you can take it out, as shown in the figure below.

Shiitake mushrooms need to be squeezed dry to make them crispy and delicious. At the same time, you can pat the shiitake mushrooms with dry starch or coat them with batter, or use commercially available crispy fried powder, and the fried shiitake mushrooms can be crispy on the outside and tender on the inside, and the aroma is attractive. In addition, the second re-frying can also add crispiness to the outer coat of shiitake mushrooms.

First of all, the shiitake mushrooms are washed, sliced and marinated with a small amount of salt. Then mix the batter, the ratio of starch to flour is 3:1, and add an appropriate amount of thirteen spices and a little salt to increase the flavor.

Then hang the batter on the mushroom belt and put it in a pot where the oil temperature rises to 160 to 180 degrees Celsius. Wait for the finger to answer the shiitake mushroom is slightly yellowed and scoop it up.

Finally, put the shiitake mushrooms in an oil pan after three minutes and fry them slightly, remove them, and sprinkle them with pepper.

1. First soak the dried shiitake mushrooms in water and soak for 2 hours.

2. Pour the soaked shiitake mushrooms into the pot, change to low heat and cook for 30 minutes after the water boils.

3. Boiled shiitake mushrooms, remove the roots, use scissors, and cut into strips.

4. Wrap the mushrooms in a layer of starch, which must be wrapped more evenly.

5. Pour oil into the pot, after the oil is hot, pour in the starched mushrooms, change to low heat, and fry for 3 minutes.

6. Put the fried shiitake mushrooms on a plate.

The homely recipe for dry fried shiitake mushrooms is as follows:1. 300 grams of shiitake mushrooms, 50 grams of flour, 20 grams of corn starch, five-spice powder, salt, and egg white.

2. Method: Wash the mushrooms, dry the water, and tear them into slices; Add salt and five-spice powder to marinate for half an hour; Pour the egg whites into a bowl, use chopsticks to beat continuously in one direction to make a foam, then flour and cornstarch, about 1:1 ratio, if you like spicy, you can add some chili powder.

When you pick it up with chopsticks, you can form a line.

3. Dry the mushrooms and put them in the egg bubble paste, hang the clothes, and grasp them well; Put the wok on the fire, after the oil is heated for five or six minutes, put the shiitake mushrooms that have been hung on the plum paste one by one, fry them until golden brown and enjoy.

Preparation of fried shiitake mushrooms.

Ingredients: 6 fresh shiitake mushrooms, 1 egg.

Excipients: vegetable oil, a pinch of salt, 3 tablespoons of barbecue seasoning, 2 tablespoons of dry starch, 2 tablespoons of flour.

1.Wash the fresh shiitake mushrooms and cut them into strips of the same size, about 2 cm wide.

2.Blanch the mushroom strips in boiling water for about 1 minute, don't cook them for too long, just to remove the odor and clean them, you can take them out with cold water or not, but you must squeeze out the water.

3.Prepare crispy batter: 2 tablespoons of dry starch, 2 tablespoons of flour, 3 tablespoons of barbecue powder (if not available, it can be replaced or not used) plus an egg and a pinch of salt Flour and starch ratio: 1; 1. Fry it so that it is crispy.

4.Add an appropriate amount of water and adjust it into a batter, if it is not adjustable, it is too thin, so the mushrooms are sticky and do not boil the batter, and they are fried, not crispy and fragrant, but should be picked up with chopsticks to form a line.

5.Heat the pan with cold oil, it is best to fry it in rapeseed oil until fragrant, the oil is heated until 6, add the dried mushrooms to the batter and change the fingers, wrap evenly.

6.Go down to the oil pan and fry, one by one with chopsticks, do not stick together, wait for the mushrooms to be fried until they are golden brown, scoop them up and drain the oil, and fry them over medium heat.

7.Burn the oil again to 8 into heat, fry the fried mushrooms again, and quickly scoop them up in about 8 seconds, and it is best to become golden and crispy. The shiitake mushrooms fried in this way are crispy and delicious.