How to fry fresh mushrooms crispy and crispy, and how to make dry fried mushrooms crispy and delicio

Crispy fried mushrooms:

Spare ingredients: appropriate amount of oyster mushrooms, 1 spoon of flour, 1 spoon of starch, 1 egg, spoon of water, 1 spoon of five-spice powder, a little salt, a little chili powder;

Production process: The first step, first of all, it is best to prepare a little more oyster mushrooms, because their volume will be reduced a lot, but if you are worried about not doing well, you can fry less first, and then do more after the operation is proficient.

The second step, pay attention to the water in the mushrooms must be squeezed dry, and then tear it into slender strips, after processing the mushrooms, you can adjust a bowl of batter, prepare a small bowl, put in flour, starch, five-spice powder, salt, flour and starch according to the ratio of 1:1;

The third step, after mixing evenly, then knock an egg into it, mix it with 2 and a half spoons of water, stir it into a flowing paste, and the batter will be adjusted, and then put the pre-processed mushroom strips into the batter and evenly coat the batter;

Fourth, if the amount of oyster mushrooms is relatively large, you can put it in batches, and each oyster mushroom must be evenly coated with batter, and at the same time add oil to the pot, heat the oil to 7 into the hot, that is, use chopsticks to insert the slightly bubbling state, at this time you can put in the mushrooms to fry;

The fifth step is to use chopsticks to put the mushrooms one by one into the oil pan in stages, fry them until they are slightly yellow, take out the oil, and after the oil temperature rises again, put in the mushrooms, fry them again, and fry them until they are golden and crispy, and then you can take out the oil control and enjoy.

Summary: Fried mushrooms are my family's very favorite food, crispy fried mushrooms, let you eat a bite, you can't help but want to eat another bite, every time you do fried mushrooms, it will be eaten up after a while, although this fried mushrooms are fried food, but it will not make people feel greasy, but let you eat more and more fragrant, as if you are enchanted, even if you know that you will get fat if you eat too much, you still can't bear it, but it is much more fragrant than meat, you can't stop your mouth when you eat it, for this fried mushroom practice, Of course, we can't miss learning, instead of always buying outside and worrying about unclean and unhygienic, it is better to learn to do it with our own hands, so that our family can eat more at ease.

Cooking Tips:

1. When frying mushrooms, many people like to blanch, but in fact, it is not right, after blanching mushrooms, they will taste softer after frying, rather than a crispy taste, so you can wash them without blanching;

2. The ratio of flour, starch and water should be 1:1:, the batter in this ratio is just right, not too thin and not too thick, and it will be a thin layer when wrapped in mushrooms and fried, which is crispy and delicious;

3. When frying mushrooms, the oil temperature needs to be mastered, too high is easy to fry paste, too low is easy to absorb oil, almost 7 into the hot time when the pot, medium heat slowly fried, the mushrooms will be evenly cooked inside and out, the taste is better.

Why are the dried fried mushrooms in the restaurant delicious? Many friends have the same question, why is it soft when I blow it up? It's not brittle at all, sometimes with some moisture, a hundred people have a hundred practices, some people are wrapped in flour, some people are wrapped in starch, and I will introduce the methods and tips in detail below, crispy outside the pot and tender inside, the flavor is unique, the color and flavor are complete, and I dare to ensure that you do not fail after reading.

This dish has a very high order rate in the restaurant, very chewy, crispy and delicious, nutritious and low in calories, dry fried mushrooms with unique flavor, clean and hygienic, I will eat more mushrooms for my family in winter, the taste is very popular, the elderly and children love to eat, mushrooms are nutritious, fat and tender, high protein, low fat, eat some mushrooms every day, can improve physical fitness, enhance self-immunity.

Dry-fried mushrooms. Ingredients: Mushrooms, starch, eggs.

Seasoning] salt, pepper, cumin powder.

1. The first yuan in the vegetable market is rich in nutrients, and it is usually eaten by the family, first soaked in water, selected into small flowers, washed away the dust and impurities on the surface, and controlled the dry water after being removed.

2. Control the moisture, put it in an empty basin, start the flavor in advance, add a teaspoon of salt (7 grams), a teaspoon of pepper (2 grams), mix the mushrooms and seasonings by hand, and set aside for later use.

3. Take advantage of the time to taste, adjust the batter, add an appropriate amount of cornstarch to the bowl, beat an egg, start stirring with chopsticks, if it is too thick, you can add a little water to dilute.

4. Stir it into the appearance of no dry flour, the chopsticks will drip when lifted, and the viscosity is similar to that of old yogurt, which will be easy to understand.

5. When frying mushrooms, don't ignore an important step, squeeze out the water, it's strange that it is not soft when it is fried, the correct way should be, squeeze it with your hands, remove the excess water, put the mushrooms into the batter, and wrap them evenly.

6. Add an appropriate amount of oil to the pot, wait for the oil temperature to be hot, first throw a mushroom test, there are dense bubbles around it, you can start to fry the mushrooms, fry them on medium heat until they are set, the color is slightly yellow, and remove the oil.

7. Continue to increase the oil temperature, pour the mushrooms back into the pot, so as to ensure the consistent taste, turn a few more times in the middle, fry on high heat for 20 seconds, force out the oil in the mushrooms, and wait for the color to be golden and crispy, you can remove the oil.

8. Sprinkle some salt and pepper, or cumin powder, bump evenly in the pot, and if you like spicy food, you can have some chili noodles.

9. A delicious dry fried mushroom is ready, crispy and delicious, salty and fresh, friends who like to eat mushrooms, don't miss it, learn to make it for your family.

Summary of tips. Let's analyze the reasons for most of the failures:

1. Without squeezing out the water, this step is not just a casual talk, it must be repeatedly dragged dry until there is no drop of water.

2. There is a problem with the starching of mushrooms, the first is that there is less pulp, and it must be wrapped, and the second is that you don't put flour, and the fried mushrooms are not crispy at all.

3. The heat of frying is not right, test out the dense bubbles, and remove them after frying them into a fixed shape, so as to ensure the consistency of the taste, and re-fry them on high heat, 20 seconds, and fry them until golden brown.

Fried mushrooms are a food in daily life, and the main ingredient is mushrooms. Wash the mushrooms, blanch them in boiling water and drain. Put the wok on the heat, put an appropriate amount of oil to heat, fry the ginger slices until fragrant, cook into the rice wine, vegetarian soup, mushrooms, refined salt, monosodium glutamate, boil until the soup is thick, drain the juice from the pot, and dry it slightly.

Take 1 large bowl, beat in eggs, add 30 grams of vegetable oil, refined salt, beat well with chopsticks, add flour and an appropriate amount of water, mix into egg batter, and pour in mushrooms. Wok on the hot fire, put the oil to burn until it is 60% hot, wrap the mushrooms one by one with egg batter, fry them in the oil pan until golden brown, drain the oil and put it on a flat plate, and pour sesame oil on it. Sprinkle with cumin powder, paprika and other flavors even more.

Method. Fried mushrooms.

Raw material. 200 grams of mushrooms, 2 eggs, 100 grams of flour, 1 vegetarian soup

Featured fried mushroom miscellaneous.

Featured fried mushroom miscellaneous pictures (14 photos).

50 grams, 500 grams of vegetable oil (actual consumption of about 50 grams). Ginger slices, refined salt, rice wine, and sesame oil.

Method. 1) After washing the mushrooms, blanch them in boiling water and remove them, drain the water.

2) Put the wok on the heat, put an appropriate amount of oil to heat, fry the ginger slices until fragrant, cook in the rice wine, vegetarian soup, mushrooms, refined salt, monosodium glutamate, boil until the soup is thick, drain the juice from the pot, and let it dry slightly.

3) Take 1 large bowl, beat in eggs, add 30 grams of vegetable oil, refined salt, beat well with chopsticks, add flour and an appropriate amount of water, mix into egg batter, and pour in mushrooms.

4) Put the oil on the hot heat in the wok, put the oil and cook until it is 60% hot, wrap the mushrooms one by one in the egg batter, fry them in the oil pan until golden brown, drain the oil and put it on a flat plate, and drizzle it with sesame oil.

Features: Golden color, crispy and delicious, nourishing the stomach and intestines, nourishing yin and moisturizing dryness.

Crispy fried mushrooms. Raw material.

Mushrooms, flour, cornstarch, eggs, pepper, salt.

Method. 1. Wash and control the drying of mushrooms, press with kitchen paper to absorb the moisture inside, and tear them into long strips.

Other fried mushrooms**.

Other fried mushrooms ** (14 photos).

Shape. 2. Flour + corn starch + water + egg liquid to prepare the batter (flour: corn starch is about 2:1), add an appropriate amount of salt and pepper to taste.

3. Heat enough oil in a pot, dip the mushrooms in the batter and fry them in the oil pan until golden brown.

4. Remove the drained oil and put it into a dish covered with kitchen paper, and wait for the kitchen paper to absorb some of the oil before eating.

When frying mushrooms, don't fry them directly in the pan, add this step more, they will be crispy and crispy, and the more you chew, the more fragrant it will be.

First of all, we clean the mushrooms, blanch them in water, then wrap them in a layer of egg liquid, dip them in a layer of breadcrumbs, and fry them in a pan to fry them thoroughly, which is super delicious.

First of all, the mushrooms are dried and placed on the cutting board to dry for a while, so that the mushrooms will have less water, and when they are fried, they will be less oily because of the water. Beat the eggs, mix the flour and starch, the ratio is about 2:1, this ratio is also very important, the fried oyster mushrooms are not crispy, it is also related to the proportion of flour, add a little salt, and an appropriate amount of pepper powder.

After all the frying is done, remove it, and fry it again after the oil temperature rises, and fry it again until it is crispy.

Oyster mushrooms are torn into strips of uniform size, blanched in cold water, squeezed out of water, prepared batter, the ratio of flour and starch is one to one, add an egg, add some five-spice powder, salt, add some water and stir evenly, boil oil to wrap the mushrooms in batter and fry them slowly over low heat.

Dry fried mushrooms are an authentic method, and the mushrooms are not blanched, so that they are crispy and delicious when fried.

Wrap the fresh mushrooms in eggs, flour, pepper and salt, etc., and fry them twice in the oil pan to make them crispier

Ingredients: 150 grams of fresh mushrooms, 1 egg, appropriate amount of flour, appropriate amount of pepper, appropriate amount of salt and pepper powder, appropriate amount of cumin powder, a little salt, appropriate amount of cooking oil.

Production steps: 1. Wash the fresh mushrooms and tear them into small strips by hand.

2. Boil water in a pot and blanch fresh mushrooms.

3. Boil again and remove the cold water.

4. Squeeze out the water and put it in a container, add eggs, salt, pepper, cumin powder, salt and pepper, and flour.

5. Stir until the fresh mushrooms are coated in batter.

6. Heat an appropriate amount of cooking oil into the pot, add fresh mushrooms and fry them over low heat until light yellow.

7. Remove the oil control.

8. When the oil temperature rises again, put in the re-frying until golden brown.

9. Remove and put on a plate.

Dry-fried mushrooms are crispy and delicious:

1) Mushrooms are not blanched, not fried directly, but put in a bowl with salt and marinate for a while, squeeze out the water, and then wrap the batter and fry, which has many benefits, the mushrooms have less moisture, and are more crispy after frying.

2) When adjusting the batter, it is necessary to pay attention to the use of flour and starch, not only one of them, and the ratio should not be too arbitrary, but the amount of starch is more than flour, and the ratio is 2:1. Add some cooking oil to the batter, which will make the fried mushrooms crispy and delicious.

3) When you fry mushrooms, you can't just fry them once, you have to remember to fry them again, many friends find that they are not fried crispy, most of them forget to fry them. When re-frying, it is necessary to do a good job of high oil temperature and fast speed, if these two points are not satisfied, it is equivalent to no re-frying.

Here's how:

Dried fried mushrooms are made with oyster mushrooms, a few friends will make a mistake, don't use shiitake mushrooms, it tastes very poor, and oyster mushrooms are easier to make successfully. And when choosing oyster mushrooms, you should be fresh, *** oyster mushrooms, its folds are very complete, there is no damage at all, with moisture, if the oyster mushrooms have dried up, or rotten, it is not recommended to buy.

Then enlarge the oyster mushroom into a bowl, sprinkle a spoonful of salt, grasp and mix evenly, and marinate for a few minutes, because the oyster mushroom contains a lot of water, if you squeeze it directly, the oyster mushroom is easy to break, and add salt to marinate for a while, which can not only kill a lot of water, but also not afraid of damaging the oyster mushroom when squeezing.

When pickling, let's make a little pepper powder, I usually make it freshly, put the peppercorns in the wok, turn on low heat and stir-fry, fry until the pepper changes color and fragrance, turn off the heat, and mash the pepper in a bowl.

Then adjust the batter, add an egg, two spoons of starch, and a spoonful of flour to the bowl, the ratio of starch and flour is 2:1, starch is more than flour, if only starch is used, it is easy to depulp, if only flour is used, it is not crispy when fried, so flour and starch must be there, and starch plays the role of frying crisp, starch should be put more, and there are not too many eggs, more will lead to no crisp.

Here's how to make crispy and delicious dry-fried mushrooms:Tools Ingredients: 300 grams of oyster mushrooms, 5 grams of salt, 50 grams of corn starch, 50 grams of flour, 1 egg, 3 grams of pepper, 3 grams of five-spice powder.

1. Cut off the roots of the mushrooms, clean them, and tear them into strips.

2. Blanch the boiling water for one minute.

3. Squeeze out the water after cooling it.

4. Put starch, flour, eggs, salt, five-spice powder and pepper in a bowl. Add 150ml of water to make a paste.

5. Put the mushrooms in.

6. Put oil in the pot and boil until it is 60% hot, add mushrooms, and put a small amount into the pot many times.

7. Fry until the surface changes color and then remove.

8. After all the frying is done, raise the oil temperature on high heat and put all the drafts into the pot for a second re-frying, which will be more crispy and fried until the skin is browned.

9. Put it on a plate.