What kind of mushrooms are good for fried mushrooms? The nutritional value of fried mushrooms

Mushrooms are a kind of mushroom that people often eat. They are rich in nutrients and are known as "treasure troves of vitamin A". They are also rich in vitamin D, which can promote calcium absorption and is beneficial to bone health. In addition, the fiber content in mushrooms is much higher than that of ordinary vegetables. What other nutritional values ​​does fried mushrooms have? As well as the mushroom selection and cooking methods of fried mushrooms, today Encyclopedia Knowledge Network will take you to taste a different delicacy.

Contents of this article

1. Nutritional value of fried mushrooms

2. What kind of mushrooms are good for fried mushrooms?

3. Which starch is best for fried mushrooms?

4. How to make fried mushrooms

Nutritional value of fried mushrooms

1. High protein content: The protein content in mushrooms is very high, much higher than that of ordinary vegetables and fruits. The amino acid composition ratio of the protein in some mushrooms is even better than that of beef. Studies have found that the nutritional value of mushrooms is second only to milk.

2. High vitamin content: The vitamin C content in every 100 grams of fresh mushrooms is as high as 206.28 mg, which is 2-8 times higher than that of fruits and vegetables rich in vitamin C, such as guava, grapefruit, and pepper. It also has a detoxifying effect, helping to excrete harmful substances such as lead, arsenic, and benzene from the body, and also has a good anti-cancer effect. Mushrooms are also known as "treasure houses of vitamin A" and are very rich in vitamin D, which can promote calcium absorption and is beneficial to bone health.

3. High fiber content: The fiber content in mushrooms far exceeds that of ordinary vegetables. It can prevent constipation, lower the cholesterol level in the blood, and slow down the body's absorption of carbohydrates.

What kind of mushrooms are good for fried mushrooms

Most mushrooms can be used to make fried mushrooms, such as oyster mushrooms, shiitake mushrooms, or non-toxic mushrooms picked in the wild.

In daily life, the most commonly used mushroom for making fried mushrooms is oyster mushroom, because it is more common and cheaper, and oyster mushroom is not big, after coating it with batter and frying it, it can be eaten in 1-2 bites, which is more convenient.

What kind of starch is good for fried mushrooms

Sweet potato starch is the best, followed by potato starch, and corn starch and pea starch are also acceptable.

1. Sweet potato starch is starch extracted from sweet potatoes. It is white in color and usually contains many particles. It is used to coat fried foods with batter. After frying, there are tiny bubbles on the surface, which can create a crispy texture.

2. Potato starch is made from potatoes. It has good whiteness and viscosity and is more suitable for marinating meat and coating fried foods.

3. Corn starch and pea starch are more suitable for stir-frying, thickening, etc., and can also be used to coat fried foods with batter.

Fried mushrooms recipe

Ingredients: Fresh mushrooms (oyster mushrooms are best), refined salt, MSG, egg white, starch, green onion and ginger

Production process:

1. Tear the mushrooms into thin strips and blanch them in water. (Why do we need to blanch mushrooms? Because mushrooms grow on impurities such as sawdust, so there are many impurities. If you fry them directly, they will have a weedy taste.)

2. Pour the egg white into a bowl and use chopsticks to beat it in one direction until it foams. Then add dry starch, onion, ginger, salt and MSG. Stir evenly in the same direction until the egg foam paste can hold the chopsticks.

3. Put the blanched mushrooms in the egg batter, coat them, mix well and leave them for a while.

4. Place the wok on the fire, and when the oil is about 50% to 60% hot, put the battered mushrooms into the wok one by one, just like frying the pork tenderloin. During the process, use a colander to scoop out the mushrooms and break them up with a spoon or turn them over gently with chopsticks. Fry until they are crispy on the outside and tender on the inside, and slightly golden in color.