Original Crispy Oyster Mushroom

Overview

Pleurotus ostreatus, also called Pleurotus pleura, is a very common fungus in our daily life. Because it is so common, it often appears on our dinner tables. A bowl of mushroom soup is light and light, allowing you to taste the original flavor of the food; or stir-fried with green peppers and sliced meat, the oyster mushrooms absorb the flavor of the meat and become more delicious. (Welcome to exchange more interesting kitchen stories, please add WeChat: EJM2467) When I was a child, I was the most diligent helper in my mother’s kitchen. Although I could not go to the kitchen alone, I was still capable of cleaning and peeling. I used to love eating spicy and sour oyster mushrooms. It was very simple to stir-fry the oyster mushrooms with kimchi and add some garlic sprouts or green onions. It was especially delicious with rice. But cleaning the oyster mushrooms every time is the most troublesome, because as a careless girl, I always damage the delicate mushrooms and end up in a disastrous state. Fungi are delicious, but difficult to clean. In particular, the mushroom caps are very thin and will break with a little force. Environmental pollution, pesticide residues, and food hygiene are worrying. So now every time I rinse it with running water to remove the dust on the surface, then soak it in water with vegetable and fruit detergent for 5 minutes, and finally rinse it with clean water. It’s delicious, but we shouldn’t let pesticides and chemical fertilizers harm our bodies. Today’s original crispy oyster mushroom dish bids farewell to the traditional way of eating it. Wrap the oyster mushrooms with a layer of egg liquid, fry them in an oil pan until both sides are golden brown, and mix with chili powder. Of course, this plate of crispy oyster mushrooms is delicious, and there is another cooking secret, which is to re-fry it. Fry the oyster mushrooms twice. In the first pass, when the oil is heated to 60%, add the oyster mushrooms and let the inside of the oyster mushrooms mature. In the second pass, when the oil heats up to 90%, add the freshly fried oyster mushrooms. When the color is golden, quickly remove and drain the oil. The oyster mushrooms fried in this way are crispy on the outside and tender on the inside, not greasy or greasy. Follow the same method of re-frying, and you can get a lot of crispy, tender and delicious food. Many friends are worried, will the nutrients be lost if fried on both sides? In fact, if you fry it twice, you won’t absorb more oil, and you won’t lose more nutrients. On the contrary, frying over low heat and then quickly frying over high heat can also force out some of the oil that has just been sucked in, so that there is less oil in the mushrooms. Frying over low heat for a long time will cause the oyster mushrooms to absorb more oil.

Tags

• hot dishes
• home cooking
• chili noodles
• dry starch
• egg liquid
• oyster mushroom
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance

   

2. 2 Add salt and dry starch into the egg liquid to make a whole egg paste

   

3. 3 Wash the oyster mushrooms and tear them into evenly sized strips

   

4. 4 Put an appropriate amount of oil in the pot and heat it to 60%. Put the oyster mushrooms wrapped in whole egg batter into the pot and fry until golden brown and set. Remove and drain the oil. When the oil temperature rises to 90%, add the first fried oyster mushrooms and fry again until crispy.

   

5. 5 When serving, sprinkle with appropriate amount of chili powder and serve