When frying fungus, it will always burst, so what trick can be used to avoid it?

1. Before frying the fungus, first shred the fungus, so that it will not burst when frying, because the fungus itself is layered, when frying the fungus, due to the heat of oil and high temperature, it is likely to make the fungus flatulent and then burst, so it will crackle. If you fry the fungus and shred the fungus, this will rarely happen.

2. Blanch the cut fungus with boiling water, which can also alleviate the flatulence of the fungus and then burst open, thus greatly reducing the probability of the fungus bursting the pot.

3. Drain the water on the fungus before going to the pot, if there is water, it will be easier to burst, if the fungus is a side dish, put it in the end and stir-fry quickly. If the fungus is the main dish, turn off the heat and turn it over constantly, which can reduce the probability of this phenomenon.

1. Put more water when you have enough water to soak the fungus, and soak it in cold water to fully absorb the water.

Second, the soaking time is long enough Generally speaking, it is more appropriate for the fungus to soak for eight hours, if the time is too short, the fungus is not soaked thoroughly, and it will be fried when it is fried.

3. Blanching the fungus greatly reduces the chance of frying.

Fourth, put salt in the oil to fry the fungus in the oil and put an appropriate amount of salt first, which will reduce the strength of the fryer.

Fifth, mixed stir-fry is generally fried with other ingredients, and when stir-frying, other ingredients are added first, and then the fungus is added.

When frying the fungus, if you fry it directly in the pot, the fungus will burst, if you want to avoid it, you can blanch it with water in advance when frying the fungus, so that the fried fungus will not burst.

1. The fungus can not be fried directly, and the fungus currently sold on the market is dried fungus made by drying, although the porphyrins in the fungus have been removed.

Does not cause dermatitis in humans.

symptoms. However, dried fungus needs to be soaked in water before stir-frying, otherwise the taste will be very bad, and the nutritional value will be lost.

2. After taking out the dried fungus, soak it in warm or cold water for 10 minutes to soak the fungus, and be careful not to soak the fungus in hot water, otherwise it will destroy the nutritional value of the fungus. After soaking the fungus, pour in a little salt and flour, knead the fungus back and forth evenly, rinse it and then fry.

1. Fully soak the fungus, if the fungus is soaked in cold water, you must add enough cold water, so that the dry fungus can be soaked and opened, only the fungus absorbs water from it, and it is not easy to explode when it is fried, and the fungus can be soaked in cold water overnight in advance, which saves more time.

2. Blanching method, if there is no time, you can use warm water to soak the fungus, after soaking and cleaning, you can boil the fungus in boiling water for about 2 minutes, become slightly softer, drain the water, and then fry it is not easy to explode.

3. Cut into small pieces, you can cut the soaked fungus into small pieces, or shreds, so that when you fry it, it will reduce the probability of bursting the pot, because the power of the small fungus to explode is smaller.

4. Don't fry the fungus directly in the pot first, before burning the fungus, fry the ingredients that can be added first, and then add the fungus to fry together, so that the fungus absorbs the moisture of other ingredients and will not easily burst the pot.

5. After pouring in the edible oil, put an appropriate amount of salt, before frying the fungus, after the oil is hot, add an appropriate amount of salt, and stir-fry after adding the fungus, so that it will not burst the pot.

There is no patience for soaking dried fungus, if the dried fungus is not soaked well, it will directly affect the pot when frying the fungus.

The fungus has layers, and when the fungus is fried, due to the rapid heating and the high oil temperature, it will make the fungus flatulent and then burst.

Cold water soaking, this is very simple, you need to add enough cold water, cold water must cover the fungus, generally need to soak for 3-4 hours to soak, because the water slowly penetrates into the fungus, only the fungus is soaked sufficiently, and it will not explode when it is fried.

Warm water soaking, this method is faster than cold water soaking, generally about 2 hours can achieve a good effect. However, the water temperature should be mastered, the water temperature should not be too high, and the general water temperature can be about 25°-30°, so that the nutrients of the fungus itself will not be destroyed. If the water temperature is too high, the nutrients of the fungus will be destroyed, and the taste will also be affected.

What should I do if fried fungus always frys? Add 2 more steps, and the fungus will fit well without frying the pan.

Soak in cold water: Use enough cold water to soak the fungus for 3-4 hours, so that the fungus can be fully soaked, and it will not be easy to explode when stir-frying. Blanch and then stir-fry:

Soak the fungus in warm water first, clean it and cook it in the pot for about 2 minutes, and drain it when it becomes slightly soft. Stir-fry ingredients: Add fungus and other fresh vegetables to the pot at the same time to reduce the chance of fungus bursting.

1. Soak the fungus in cold water: Use enough cold water to soak the fungus for 3-4 hours, so that the fungus can be fully soaked, and it will not be easy to explode when stir-frying.

2. Blanch and then fry: soak the fungus in warm water, clean it and cook it for about 2 minutes, and drain it when it becomes slightly soft.

3. Stir-fry ingredients: Add fungus and other fresh vegetables to the pot at the same time to stir-fry, which can reduce the probability of fungus bursting.

4. Cut into small pieces: Before frying, cut the soaked fungus into small pieces or filaments to destroy the complete gelatinous quality of the fungus, which can reduce the probability of bursting.

5. Put salt first: When frying fungus, put salt first and then put fungus, which can also reduce the situation of fungus bursting.

Here's how to fry the fungus without exploding:Ingredients: 1 piece of smoked dry, appropriate amount of fungus, half a red pepper, half a green chop plum pepper, 1 garlic sprout, an appropriate amount of shredded ginger, 1 tablespoon of salt, 1 tablespoon of braised soy sauce, 1 tablespoon of soybean paste, appropriate amount of pepper, appropriate amount of cooking oil.

1. The dried tofu here in Guizhou is smoked and delicious.

2. Cut the dried bean curd, red pepper, green pepper and garlic sprouts into small pieces.

3. Put oil in a pot and add shredded ginger.

4. Add red peppers, green peppers and dried tofu and stir-fry for a while.

5. Then put in the fungus soaked in advance.

6. Add salt, pepper, soybean paste and braised Chunzichi soy sauce to taste.

7. You can get out of the pot when it is fried, and the braised soy sauce used is very beautiful.

8. The fungus is fried and smoked, and the taste is very good, and you can also add pork belly to fry together.

How to fry the fungus without exploding:1. Wash 15 grams of dried black fungus with warm water. The specific method is shown in the following figure:

2. Slice 60 grams of lean pork and fry in an oil pan for two minutes. The specific method is shown in the following figure:

3. Add the black fungus and stir-fry. The specific method is shown in the following figure:

4. Add an appropriate amount of salt, a little clear soup, and simmer for 5 minutes. The specific method is shown in the following figure:

Be sure to soak the fungus completely, and then tear it into smaller pieces, the blanched fungus is easy to mature, be sure to drain the water before frying, and pour a small amount of water into the pot when stir-frying, so that you can do it.

If you want to fry the fungus, you can add an appropriate amount of salt to the oil, I just add some water when frying the fungus, and you can also make the fire smaller, so that it won't be **.

First of all, cut the fungus into shreds, then blanch it with hot water, drain the water, wait until the oil is warm, and slowly put it in the pot, so that it will not be fried.

1. If you want to fry the fungus without exploding, you need to pay attention to the following aspects, first, use enough water to soak, soak for a long enough time, second, tear the fungus into small pieces, the smaller the appropriate, the better, the large piece is easy to fry, third, blanch the water before frying, fourth, put salt in the oil before frying.

2. Under normal circumstances, fried fungus will be stir-fried with other ingredients to increase the taste of eating.

3. If you encounter a burst in the process of stir-frying the fungus, you can quickly cover the pot, shake the pot to prevent the bottom from sticking, or add a small amount of water to the pot.

4. Fried fungus is a home-cooked dish, with spicy, sweet, salty and other flavors, it should be noted that if the fungus is blanched before frying, drain the water before stir-frying, so as not to react with the water and splash out.

<>1. What will happen when frying fungus: Because it has been soaked in water, as soon as the fungus enters the oil pot, the water will expand when it encounters oil, so it will cause the oil to splash and produce a fryer.

2. How to fry the fungus without exploding: In order to avoid the phenomenon of the fungus being fried, the first thing we have to do is to soak the fungus before frying the fungus, and then boil it in boiling water.

3. Although the fungus we boiled with boiling water is already soft, it is still very moist, so at this time, we should dry it aside until it is dried and then fried.

4. Because the fungus is layered and there is air in it, the whole fungus will burst when it encounters high oil temperature. When frying, you can cut the fungus into small pieces or shreds, and then copy it with hot water for 2-3 minutes, then drain the water, and then fry it in the next pot.