Fried Mushrooms
Overview
Mushrooms can not only be eaten fried, mixed, steamed, boiled, but also fried. Fried mushrooms are crispy on the outside and tender on the inside. They taste better than meat and are healthier than meat. It is definitely worth a try. In addition, I would also like to introduce a little trick to make fried food extraordinary...
Tags
Ingredients
Steps
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Wash the mushrooms, tear them into strips, squeeze out the water, add appropriate amount of salt, five-spice powder and marinate for about 15 minutes. Don't add too much salt at one time. If you're not sure, you can add a little at a time, marinate for a while and taste the saltiness before making adjustments.
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Add an appropriate amount of beer or rice wine to the flour and mix thoroughly to form a thin paste. The concentration is similar to that of bagged yogurt. Let it sit for a while and set aside. Do not make it too thick, otherwise a thick layer of batter will hang on and affect the taste. PS: This is where the trick comes in. Because the koji has a fermentation effect, the batter prepared in this way will be crispy and delicious, and will not become soft after being left for a long time. It is much more natural and healthier than adding baking powder. There is another method. If you don’t have beer or rice wine, or if you can’t drink wine, you can add appropriate amount of water to flour and starch in a ratio of 3:1 to make a batter. The effect will be similar.
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Once the mushrooms and flour are done, heat the oil in the pan.
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Add the marinated mushrooms one by one to the batter.
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The batter does not need to be too thick, so that it will be crispy when fried.
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Then quickly fry it in hot oil over medium heat until the surface is golden brown. Because mushrooms contain a lot of water, there will be oil splashing during the frying process. You can use the pot lid to block it.
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The finished product is crispy on the outside and tender on the inside. In one word, fragrant.
