Dry Fried Mushrooms

Name: Dry Fried Mushrooms
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Mushroom; 1 tsp salt; 2g Ground cumin or pepper; 3 tablespoons corn starch; 1g Chicken Essence

by Zimo (Little Grassroots Family Food)

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Vegetarian dishes are indispensable on the dinner table during the Spring Festival. Although this dish introduced to you today is a vegetarian dish, it has a special fragrant flavor and is more fragrant than meat. It is basically wiped out on the table. Everyone has eaten fried mushrooms, but the method is different and the taste is different. Generally, three methods are commonly used for frying mushrooms: one is dry frying, which is crispy on the outside and tender on the inside. It does not need to be battered and is easy to operate. It is suitable for everyone in the kitchen. The second method is soft frying. The technique is a bit difficult to mix with eggs and starch flour. Many people can’t easily grasp the dryness of the paste, which is easy to fail. The third method is crispy deep-fried paste, which has a very crisp texture, and the gouache is inside. To add some oil, the technology is also difficult. So to sum up, today this is the most suitable for publishing recipes, most suitable for home production, and the click rate in the restaurant is also very high, please act fast:

Ingredients

Dry Fried Mushrooms

1. Prepare mushrooms

2. Tear the mushrooms into finger-width strips (don't be too thin, they will be mushy as soon as they fry), and wash them.

3. Boil water in a pot, boil the water to blanch the mushrooms, then remove and squeeze the water (no need to dry)

4. Put the mushrooms in a basin, add appropriate amount of salt, add some cumin powder if you like to eat cumin, add appropriate amount of chicken essence, marinate for 10 minutes to taste (most restaurants do not add salt and seasoning, you can eat it with salt and pepper after frying)