The day before yesterday a friend called me to her house to play, said to make a lot of delicious food, told me to taste, by the way also chat, originally planned to meet every year, the result is because of the impact of the epidemic, this is almost half a year, take advantage of the good weather or to get together.
We talked a lot, and finally ate a large table of dishes, but my favorite thing to eat is the crisp fried mushrooms made by friends, I still ate this dish for the first time, I didn't expect that mushrooms could actually be fried to eat, the key is that the taste is not bad, crisp and fragrant, and can be eaten as a dish can also be eaten as a small snack, children especially like to eat.
Because I love to eat, but I am embarrassed to go to a friend's house every day to rub and eat, finally I decided to humbly ask for advice, to ask my friend to teach me how to fry mushrooms, after my several times of groping, now fried mushrooms Children also love to eat, in fact, as long as you master the method, it is also easy to learn.
Without further ado, let's take a look at how to make delicious fried mushrooms.
200 grams of oyster mushrooms, 1 egg, 30 grams of flour, 30 grams of starch, salt to taste, a small amount of allspice powder, 1 large bowl of oil, 1 small dish of pepper and salt
1, the bought back of the oyster mushrooms washed, and then boiled in boiling water for 1 minute blanched water, see the softness of the fish out (mushrooms have a lot of moisture, blanched water is to force out the water, convenient for the oil pot after the pot).
2, then squeeze the fished oyster mushroom dry water, tear the oyster mushroom into strips (oyster mushroom has a lot of water, try to squeeze dry).
3, take a large bowl, put the flour, starch, salt, five-spice powder in the bowl, and then bump the egg, and then adjust the batter with water: the chopsticks are lifted, and when you see a little viscosity, immerse the mushrooms.
4, clean the frying pan, and then put oil into the pan to heat, when it is 60% hot, the flour-coated oyster mushrooms begin to fry for the first time, fry until colored, take out the oil control.
5: Wait until the oil temperature rises (after a little smoke), take a colander and put the mushrooms into the re-fry (once you put it in, it will float up), turn golden brown in about 10 seconds and take it out.
6, when eating, sprinkle salt on the surface of the mushroom, or dip it with pepper salt to eat, the method is very simple! Friends who usually like to eat some fried foods can try to make it!
Speaking of fried food, many mothers may be more bored, because many children like to eat these things, but adults should not worry too much, as long as they are properly controlled, children occasionally eat nothing.
In fact, in daily life, our common fried foods can generally be divided into three types:
It is generally a rhizome such as potatoes and sweet potatoes, as well as meatballs and spring rolls. The moisture content of this type of ingredient is not particularly high, and it can maintain a certain shape after frying and will not spread out.
The batter can form a crisp shell to envelop the ingredients, on the one hand, the crisp shell can lock in moisture, so that the internal ingredients are soft and not dry; on the other hand, the batter also provides a special flavor for the food after frying. This method is used for this fried mushroom, and the fried milk, fried eggplant box, fried crispy meat, and Japanese tempura are all wrapped in batter.
Common "dry ingredients" are breadcrumbs, gnocchi, and direct flour coatings. The dry ingredients are very crunchy after frying, which can create a very crispy texture, which is in stark contrast to the ingredients inside. Tonkatsu, fried chicken wings, coke cakes, and fried ice cream and fried Oreo in the "Everything Can Fry" series are all wrapped in this method. And the crispy fried mushrooms we make are also this method.
1. Be prepared to fry things
The first time to fry something, it is recommended that two people cooperate, one person is mainly responsible for the operation of the explosion, and the other person is responsible for preparing the required tools and judging the degree and temperature of the explosion. Before frying, prepare kitchen paper, clips, aprons, and gloves. Don't be afraid when frying. Remember to squeeze out as much moisture as possible when preparing. In addition, keep in mind that the remaining oil cannot be poured directly into the sink, which will cause blockages, and can be cooled before being treated as kitchen waste.
2. Adjust the batter for the fried products
The ratio of flour to starch in the batter is recommended to be adjusted to 1:1, pure flour is easy to form a ball, pure starch will be layered, can not hang. When adding water, you should add it little by little, you can thicken it a little, if it is too thin, it will separate the batter and the mushrooms when fried.
Some people may not know what the flat mushroom looks like after reading this article, in fact, it is a kind of mushroom, in fact, in daily life, the common mushrooms are also more.
1. Shiitake mushrooms/flower mushrooms/shiitake mushrooms
Shiitake mushrooms are the most common mushrooms in China, and flower mushrooms and shiitake mushrooms are one of the shiitake mushrooms. It is easier to store than fresh shiitake mushrooms, and it is often prepared as "dry goods" for cooking. The aroma of shiitake mushrooms is very strong, and dried shiitake mushrooms are more flavorful than fresh shiitake mushrooms. Shiitake mushrooms are suitable for almost all kinds of methods, can be steamed in its entirety, can also be sliced, minced, boiled, fried, fried.
How to soak dried shiitake mushrooms: Place the dried shiitake mushrooms in a small bowl, pour in cold water, and wait for about 30 minutes. If the time is urgent, you can use boiling water to soak the hair, about 5 minutes. The soaked shiitake mushroom water can be left behind and can be used to freshen up when cooking soups or stir-frying vegetables.
2. Bisporus mushroom/mushroom
This mushroom is the most common mushroom in Western food, and its English name is even common mushroon. The usage is as versatile as shiitake mushrooms, but they are generally fresh and do not need to be foamed. The mushroom has a lighter taste, so it is often used as an auxiliary ingredient.
The texture of fresh bisporus mushrooms is crisper than that of fresh shiitake mushrooms, so when handling shiitake mushrooms, you need to screw off the stalk by hand, and when handling bisporus mushrooms, you only need to gently break the stalk and the umbrella.
3. Enoki mushroom
Because Enoki mushrooms contain fungal polysaccharides, they are not easily broken down and absorbed in the human body, so they can often be kept completely through the intestines. Despite this, Enoki mushrooms are still a perfect match for hot pot. Because of its slender and long shape and easy to cook, it is also quite popular to eat it with bacon rolled up and fried.
Enoki mushroom is arguably the easiest mushroom to handle, as long as it is cleaned and the root is removed.
4. Apricot abalone mushrooms
The flesh of apricot abalone mushrooms is thick and not easy to taste, so it is more suitable for cutting thin slices or shredding and frying.
5. Oyster mushrooms
Oyster mushroom is a very popular mushroom, with a light taste and a cheap price. The stuffed mushrooms used in crispy fried mushrooms are oyster mushrooms.
Treatment: After washing, cut off the roots with soil, and tear the remaining part into small flowers by hand.
6. Grass mushrooms
The mushrooms are round and rolling, very cute, and the taste is particularly delicious. After the mushrooms are cut, there is a gap in the inside, which is particularly easy to absorb the sauce, so it is suitable for stir-frying with different ingredients.
How to handle: Clean the bottom of the mushroom by hand, or cut it with a knife. Some people think that the mushrooms have a strange smell after being cooked directly, so you can blanch them with boiling water first, drain them before using them.
7. Bamboo thorns
Bamboo thorns look a bit like small sponges, with a white net, which is easy to absorb the soup after cooking. Bamboo thorns have a light taste and are suitable for cooking with ingredients such as chicken soup and goose soup that do not grab the flavor.
Treatment: If it is a dried bamboo thorn, it can be soaked in cold water for about 20 minutes, then wash the sediment and excise the roots. Bamboo sun will lose its smooth taste after cooking for a long time, so it is necessary to cook for no more than 20 minutes at the end of the pot.