Hello everyone, I am the village Rongjie, the Spring Festival is coming soon, Chinese New Year's Eve family banquet menu are you ready? I highly recommend this "fried mushroom" with a tender outer charred and tender dish, which is crispy and more sought-after than meat on the table, and my family makes it every year. Because the vitality of mushrooms is very tenacious, fried mushrooms mean that the next year is full of vitality, continuous financial resources, and good things are grinding. Spring Festival family banquet, how to fry mushrooms to be crispy and not soft? It's important to mix the batter and teach you the right way to do it.
Seemingly simple fried mushrooms, in fact, many novices are not good at doing it, either fried into shape, or fried not crispy, soft as soon as they are put. I also summed up today's approach after many failures, and only by doing it myself and experiencing it myself can I succeed. In order to show a hand at the Spring Festival family banquet, we must learn my sharing today, as long as we learn the "universal crisp paste" approach to ensure that you succeed once. Chinese New Year's EveChinese New Year's Eve rice, teach you to adjust the "universal crispy paste", caramelized crispy, fried what dishes are delicious, fragrant. Let's learn from me.
Mushrooms are rich in protein, vitamins, minerals, proteosacharides and other nutrients needed by the human body, and eat more mushrooms in winter to enhance people's immunity. Mushrooms like to grow in warm and humid places, it is easy to breed bacteria, so we must blanch water before doing it, add some salt when blanching water, salt has a bactericidal effect. Boil the water for 1 minute, then fish it out, wash it, use your flood power to squeeze the water in the mushroom, this step is very critical, if there is too much water in the mushroom, it will cause the fried mushroom to not form, and the most important thing is that the taste is not delicious.
Squeeze the water into the mushrooms and add an appropriate amount of oyster sauce, salt, thirteen spices, soy sauce, chicken essence, stir well, add the bottom flavor to the mushrooms, and marinate for 5 minutes.
Pour 3 scoops of flour, 2 scoops of starch, 2 g of alkali noodles into a large bowl, beat in a mother egg, pour in 2 tablespoons of water and stir well. The role of adding flour is to set the shape, and the role of starch is crisp, adding some alkali noodles can not only make the crispy skin paste crispy, but also the color is more golden and beautiful.
When the batter is stirred to a little thicker than the yogurt, add a spoonful of peanut oil to stir evenly, adding some peanut oil can not only lock the moisture of the batter, make the crispy paste more shiny, the key can make the fried crispy paste more crispy, and it is not easy to soften.
The key to the crispy paste in addition to adding flour, starch, alkali noodles, peanut oil, mainly depends on the viscosity of the crispy paste, this step is very critical, because the mushroom contains a lot of water, so the adjusted crispy paste must not be too thin, if too thin, the mushroom can not hang the paste, when fried, it is not easy to form, the pour out of the stream is paste, waste of ingredients, but also absorb oil. Mix the crispy paste, pour in the pickled mushrooms, stir well, and let each piece of mushroom stick evenly to the crispy paste, so that it can be fried.
Put the mushrooms in the pot at 60% of the oil temperature, put all into the pot and don't rush to push, wait for the mushrooms to be fixed before starting to turn, otherwise it is easy to get rid of the paste. The sticking mushrooms are scattered with a colander, turned over on one side and fished out on both sides. When frying mushrooms, be sure to fry them at a high oil temperature, so that the mushrooms can be shaped quickly and do not absorb oil. If the oil temperature is too low, then the fried mushrooms are black, soft, ugly and not crispy.
When the mushrooms are fried to two sides golden, if you want to eat more crispy, how to do it back softly and slowly? Just raise the oil temperature and re-fry it again. But personally believe that the mushroom is fried once is good, if the frying time is too long, the umami in the mushroom has run away, so the nutrient loss, eating is not delicious. Learn to fry mushrooms in this way, to ensure that the outside is tender and delicious, 500 grams of mushrooms can fry a large plate, better than eating big fish and meat. Spring Festival family banquet, how to fry mushrooms to be crispy and not soft? It's important to mix the batter and teach you the right way to do it. Have you learned? Don't forget to show your hand at the Spring Festival family banquet!
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