Fried Shiitake Mushroom Slices

Name: Fried Shiitake Mushroom Slices
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Shiitake; Some salt

by Xiao Dong Niu@kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Shiitake mushrooms are rich in starch and taste similar to potatoes, but the taste is quite different. Shiitake mushrooms are relatively common in Yunnan, and the serving rate is quite high. Fried Shiitake slices with sauerkraut, Shiitake roast pork, Shiitake lotus root ribs soup, etc. The most popular ones are fried Shiitake slices, large and small. Many restaurants do it. If you order a deep-fried sliced mushroom when you go out to eat, most of the time the dishes will be wiped out before they are served. Deep-fried shiitake mushroom slices are crispy and delicious, even if you don’t put any seasonings on them, they are very fragrant. Although fried foods are not very healthy, they are great to eat occasionally! "

Ingredients

5 Shiitake
Some Salt

Fried Shiitake Mushroom Slices

1. The ingredients are as shown in the picture. It is very simple to have five Shiitake mushrooms. If you buy a larger Shiitake mushroom, the slices will be larger.

2. Peel the shiitake mushrooms, clean them, and discard the small tails.

3. Cut the shiitake mushrooms into thin slices, and cut them as evenly as possible.

4. Rinse the sliced mushrooms with water several times to remove the starch on the surface, soak them in light salt water for a few minutes.

5. Start the pot, add a lot of oil, the oil is 50% to 60% hot (put the chopsticks in the oil, the chopsticks will foam around, but the foaming speed is slow) change to a low fire and fry the shiitake mushroom slices until they are broken.

6. The sliced shiitake mushrooms that have been deep-fried until they are broken are removed for oil control. At this time, the sliced shiitake mushrooms are cooked, but they taste relatively noodles.

7. Turn on high heat and raise the oil temperature to 80% hot. The surroundings will foam when the chopsticks are inserted into the oil pan. Add the sliced mushrooms and deep-fry sliced mushrooms on high heat. At this time, don’t be careless, and use a colander to continuously stir the sliced mushrooms. Make it evenly heated, the mushroom slices will quickly tighten, and the moisture will be forced out, and it will become brittle. Don't fry too much at one time, or it will be difficult to control.

8. Fry the shiitake mushrooms until they are golden brown.

9. Put the sliced mushrooms on the oil paper to absorb the oil. You can sprinkle some salt or dipped in water to season the chili noodles, but I personally think the original flavor is the best!