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Do you like to eat mushrooms? I usually eat the most, it is estimated that it is oyster mushrooms, but speaking of which, I really can't love mushrooms and other things, I always feel that there is a taste, I can't accept it, like mushroom soup, fried mushrooms, I don't like to eat.
The only thing that can be accepted and feel delicious is the dry fried mushrooms, sure enough, I can't refuse the fried goods, although it is not very healthy, but the taste is not to say, the fried is fragrant and crispy, and it is really enjoyable to eat. Take it out while it's hot, and you can sprinkle pepper, salt, cumin powder on it, and you can't stop it at all.
When frying mushrooms, many people say, why is it not crispy enough to be fried? The reason is that the method of frying is not right, flour or starch is used when frying mushrooms?
Only by figuring out the method can it be fried to be fragrant and crispy, and it will not be soft when it is cold, so I will share with you 2 tips for hanging paste.
【Deep-fried mushrooms】
Ingredients: mushrooms, flour, starch, eggs, salt, monosodium glutamate, allspice powder, baking soda, beer, cooking oil, salt and pepper, cumin powder
1. Mushrooms, we tear them into pieces, put them in water, wash them several times until they are thoroughly washed, and then be sure to dry the water on them. If you fry it with a lot of water, it will be soft and not crispy enough.
2. After the mushrooms are drained, set them aside for later use, and then you can make the batter. When making the batter, do you use flour or starch? Let me tell my friends, you need to use both, the ratio is 1:1, and the two will be more crispy when they are fried, which is the first trick.
3. Pour the flour and starch into a basin, then add 1 egg and a little baking soda to make the mushrooms fluffier. After that, season with salt, monosodium glutamate, and five-spice powder, then stir it well, and then make the batter without water, but with beer.
4. Pour in an appropriate amount of beer and stir while pouring until it is stirred into a batter. Brewing with beer will make the batter crispier and fluffier, which is the second trick. Next, pour the mushrooms into the batter, stir well with chopsticks, and prepare to fry next.
5. Heat the oil, fry things with more oil, after heating, take out the mushrooms one by one, drain the excess batter, and then put it in the oil pan to fry. When frying, you should use medium-low heat to thoroughly fry it, and after it is slightly yellow, you can take it out.
6. After reheating the oil in the pot, pour all the mushrooms into it, fry it again until golden brown, and then drain the oil and separate it from the pot. After taking it out, sprinkle cumin powder, pepper and salt on the surface, and you can eat it while it is hot, and it is fragrant and crispy.
Source: Sister Tong's Food Diary
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