Meaty Fried Mushrooms
1.
Choose clean large mushrooms and tear them into large pieces. Fried mushrooms must be large, too small and tender in boiling water, and then deep-fried, the taste of mushrooms will basically not be tasted.
2.
Add water to the pot, bring to a boil, pour in the torn mushrooms, wait until the mushrooms are slightly soft, quickly remove them, and wash them twice in cold water. That's right, don't wash it first, wash it after blanching it. At this time, the mushrooms have toughness, and no matter how you wash them, they won't break.
3.
Take out the cleaned mushrooms and squeeze out most of the water to retain some of the water, so that the fried mushrooms will feel fleshy when they bite. Add dark soy sauce, salt, and five-spice powder to marinate for ten minutes. Note that these three seasonings are enough, no MSG or anything else is needed, so as not to cover up the delicious flavor of the mushroom itself. The reason is the same as above.
4.
Two bowls of flour, three eggs, appropriate amount of salt, add cold water to make a thick dough, let it stand for ten minutes, let the noodles fully absorb water, avoid lumps.
5.
Pour the marinated mushrooms into the yeast and stir.
6.
Start the pot, add oil and heat until 70% to 80% hot, and sandwich the mushrooms into the pot piece by piece.
7.
The mushrooms are golden brown and take them out of the serving plate. The tempting fragrance can't stop them. Let's eat.
Tips:
The yeast should be as thick as possible, but it must be runny. It doesn't matter if you adjust it more, the rest can be fried into egg pancakes without wasting.
