What kind of mushrooms are used for deep-fried mushrooms?

Mushrooms are a common type of fungus food. They have great edible value and can be eaten in a variety of ways. Deep-frying is a very unique way of eating them. Many people deep-fry mushrooms at home. So what kind of mushrooms are good for deep-frying mushrooms? Let's take a closer look!

What kind of mushrooms are good for deep-frying mushrooms?

Oyster mushrooms are usually used for dry fried mushrooms.

How to choose oyster mushrooms:

① Choose tender oyster mushrooms, as they have a better taste. Old oyster mushrooms have hard fibers and lose their taste and nutrition.

② Choose oyster mushrooms with relatively complete caps and short stems. Short stems mean they are tender.

③ Choose whole oyster mushrooms, which are usually the first batch and taste better.

Do you need eggs to fry mushrooms?

The batter on the outside of the dry fried mushrooms is made with eggs. This makes the batter more crispy, golden in color, and more fragrant, crispy and tender. Oyster mushrooms are delicious, nutritious, and rich in polysaccharides, which have a strong inhibitory effect on cancer cells. It is a snack dish that is very beneficial to the body. It tastes better than meat and can be eaten frequently.

How to make fried mushrooms

Ingredients:

Oyster mushroom, flour, starch, eggs, salt, five-spice powder, pepper and salt

practice:

1. Wash the oyster mushrooms and tear them into small pieces by hand.

2. Boil water in a pot. After the water boils, pour in the shredded oyster mushrooms and add a little salt. Blanch for about a minute and then remove from the pot.

3. After the oyster mushrooms have cooled down, squeeze out the water and set aside.

4. Put flour and starch into an empty bowl. Note that the ratio of flour to starch is 1:2.

5. Next, add appropriate amount of salt, five-spice powder and water and mix well.

6. Add another egg to the bowl and stir evenly until it becomes a paste. (It should not be too thin or too thick)

7. Pour the oyster mushrooms into the batter and let them stick evenly to the batter.

8. Put an appropriate amount of cooking oil in the wok. When the oil temperature is 60% hot, put the oyster mushrooms in one by one and fry until they change color.

9. When all the oyster mushrooms are fried, fry them again for 7 or 8 seconds.

10. Finally, sprinkle pepper, salt and five-spice powder on the mushrooms while they are still hot and shake evenly. If you like spicy food, you can sprinkle some chili powder.

Tips for deep-frying mushrooms

1. The purpose of blanching oyster mushrooms is to remove the strange smell and make them easier to fry.

2. Adding salt is to kill the excess water in the oyster mushrooms and make them cleaner.

3. Squeeze the water out of the mushrooms so that they will be crispier when fried.

4. Starch, flour and eggs are used to make the fried oyster mushrooms more crispy.

5. Re-frying the oyster mushrooms is to prevent the fried fresh mushrooms from deforming easily after cooling down and to maintain a crispy texture.