Fried mushrooms always come out with a lot of water, please teach the master how to remove the water

Blanch the mushrooms beforehand to squeeze out the water and it won't come out.

Related Notes:1. Rinse the mushrooms with water and cut or tear them according to the needs of cooking.

2. Boil a pot of water, put two or three spoons of salt in the water, and prepare a basin of clean cold water. Wait for the water in the pot to boil, pour in the mushrooms, blanch it slightly, roll it and put it into the cold water, no need to wait for the water in the pot to boil again.

3. After the water in the pot is boiled again, take the mushrooms out of the cold water, put them in the boiling water and blanch them slightly, roll them into the cold water, and wait for the mushrooms to cool down and then use them for cooking. Don't forget to squeeze in the water.

Oyster mushrooms are very common in life, it is very delicious, many people like to eat, and the nutritional value is also very rich, let's take a look!

Control the water problem of fried mushrooms from three links:

1. Before putting into the pot: water in the channel.

2. After cooking: Stir-fry quickly.

3. Before cooking: Thicken the thickener.

Many people recommend blanching oyster mushrooms with hot water before stir-frying, but this will not only destroy the nutrition of oyster mushrooms, but also greatly reduce the umami taste of oyster mushrooms; Although the method of squeezing can also make the oyster mushroom no longer produce so much water, the appearance of the oyster mushroom is also destroyed, and it looks rotten and has no appetite at all. So, is there a better way to control the water coming out of oyster mushrooms? Don't worry, the solution will be delivered immediately.

Oyster mushroom slices] Prepare ingredients: 500g oyster mushrooms, 200g lean pork, 2 peppers, 2 cloves of garlic, vegetable oil, salt, light soy sauce, appropriate amount of water starch.

Steps:1Wash the oyster mushrooms with water and tear them into strips along the lines. Oyster mushrooms that have been dipped in water will absorb water and become heavier, and a lot of water will come out if you fry them directly, so we need to add a spoonful of salt to marinate the oyster mushrooms, and after a while, the excess water in the oyster mushrooms will come out on its own.

2.Cut the lean pork into thin slices, and then marinate it with a small amount of salt and starch, so that the fried meat slices will not get old. Then peel off the skin of the garlic and cut it into slices, cut the pepper into oblique sections (if you don't like peppers, you can also do without), and then prepare a small half bowl of water starch for later use.

3.After the pot is hot, pour in an appropriate amount of vegetable oil, and after the oil is hot, add garlic slices and pepper segments and stir-fry until fragrant.

4.Add the marinated meat slices and stir-fry until the meat slices turn white and no blood can be seen.

5.Add oyster mushrooms and stir-fry.

6.After the oyster mushrooms are fried to soften and the water comes out, add an appropriate amount of salt and light soy sauce into it, and then stir-fry to taste it (because the oyster mushrooms and meat slices have been marinated with salt, so don't put too much salt and light soy sauce, a little bit is fine), and after the oyster mushrooms are fried, pour in the previously adjusted water starch, and quickly collect the juice over high heat.

7.After the soup is collected, you can turn off the heat, then remove from the pot and put it on a plate, and serve a bowl of rice to eat!

The oyster mushrooms stir-fried in this way really don't have too much soup! Have you learned the method? Once you've learned it, give it a try!

1. Don't blanch for too long.

Blanching is to make cooking safer, but in order to avoid losing too much nutrients and umami, it is best not to blanch edible mushrooms such as oyster mushrooms for too long. You can tear edible mushrooms such as oyster mushrooms into small pieces, and then put them in boiling water and blanch them slightly before removing them from the pot. However, it is recommended to blanch oyster mushrooms in boiling water whole, boil the white foam and then continue to cook for about 2 minutes, take out and rinse with cold water and then tear into small flowers, this blanching method has the least loss of nutrition and umami.

2. Do not cover the pot when blanching.

Remember not to cover the pot during the blanching process, because mushrooms and other mushroom ingredients have a special mushroom fishy smell, which can be volatilized with the steam, and if the pot is covered, the effect of removing the fishy smell is much worse.

3. Do not squeeze it dry by hand after blanching.

Do not squeeze it dry by hand after blanching it out of the pot, because the juice squeezed out contains more nutrients and umami substances, and the taste of edible mushrooms such as oyster mushrooms after squeezing is also very poor, and it is as unpalatable as chewing dry firewood in your mouth.

1. Add salt to the water, soak the mushrooms in it, stir it to infiltrate, and let the dirt on it fall off. Pay attention to the mushrooms should not be washed for too long, otherwise they are not only easy to break, but also easy to come out of the water when cooking, and the taste is not good;

2. After taking it out, use cold water and press it with your hands to press out the water inside, so that it is not easy to get out of the water when you fry it;

3. Heat the pan with cold oil, heat the oil until it is 70% hot, and stir-fry the pork belly to extract the oil. There must be enough oil, and the high oil temperature can make the water in the mushrooms instantly steamed and gone, and the fried mushrooms will not come out of the water.

After the water in the pot is boiled again, take the mushrooms out of the cold water, put them in the boiling water and blanch them slightly, roll them into the cold water, and wait for the mushrooms to cool down and then use them for cooking. Don't forget to squeeze in the water. Roasted mushrooms with green onions need to use oyster sauce in seasoning, and oyster sauce is one of the largest products in the sauce category"Bottom milk"The oysters and oysters are made as raw materials, which are concentrated by boiling and extracting juice and refined with auxiliary materials.

<> mushrooms are a good thing, rich in protein, fiber, and vitamin A

Vitamin D, vitamin C

and a variety of inorganic components. Mushrooms are sweet in taste, flat in nature, have the effect of lowering blood pressure and blood lipids, and can enhance appetite and improve immunity when eaten often.

Cold enoki mushroom.

Blanching can well remove the odor and supercold water on enoki mushrooms.

It can be made crisp and refreshing, and can be paired with some side dishes to make the color rich and beautiful, and the taste is crisp and refreshing. As the name suggests, enoki mushroom has a slender stem like a needle, with a small mushroom cap, the whole body is white and clean, the fungus stem is crisp and sweet, the mushroom cap is smooth and tender, the taste is delicious, the nutrition is rich, and the edible value in our life is relatively high.

White mushrooms. Clam soup. Add oil to the wok, fry the green onion and ginger after the oil is hot, fry the white mushrooms in the pot until soft, add an appropriate amount of clam soup, put the clams into the pot after boiling, an appropriate amount of salt, turn off the heat after all the clams are opened, and add fragrant wax to start the vegetable section.

Mushrooms can increase appetite, enhance immunity, detoxify and laxative, beauty and anti-aging. Mushrooms are rich in protein, vitamins, and low in fat! It is a delicious and nutritious ingredient!

The main reason why mushrooms are more difficult to clean is because of their rough appearance and the fact that the skin is so thin that it breaks when washed. Therefore, in order to save trouble, many people simply use water to flush the wheel and eat. Mushrooms have a sixth taste in addition to sweet, sour, bitter, spicy and salty - umami; Mushrooms are low in calories to help with heart health and boost immunity.

Rich in vitamin D, which is beneficial for bone health; Antioxidant.

It can effectively delay aging.

When stir-frying mushrooms, there is always water, because there is a lot of water in the mushrooms, and the water will definitely not stop when you fry them directly. Blanch the mushrooms with hot water before frying, and the water will not come out if you fry them again. The specific method is to wash the mushrooms, cut them into boiling water, and then drain them with a grate, so that the water will not come out so when they are fried again.

It must be that there is no sedan chair and the mushrooms will be blanched when making mushrooms, so the water will come out when it is fried, and it must be put in salt after the whole fire, so that the fried mushroom dishes are more delicious.

Because the pre-treatment is not done well, it is old out of the water, and you need to blanch the mushrooms first, and then dry them by hand, which is okay.

When you fry fresh mushrooms yourself, you can blanch the round water, and then squeeze out the water, and when you fry it, you must fry it over high heat. In this way, you can solve the problem of water coming out of the fried mushrooms.

Generally, the mushroom brother mu Yu mushroom will be blanched in the pot first, and then the fiber will add some salt to catch him, so that the envy can eliminate excess water, and then put it into the pot and fry it until golden on both sides, and the taste is particularly fresh and tender.

Mushrooms are fungal plants that are rich in nutritional value, and after blanching, they can be more chewy and taste better.