Original Crispy Pleurotus Ostreatus
by Food Fun Vegetable House
Favorite
Difficulty
Easy
Time
10m
Serving
3
Pleurotus ostreatus, also called Pleurotus ostreatus, is one of the most common fungi in our daily lives. Because it is so common, it often appears on our dinner table. A bowl of mushroom soup makes people taste the original taste of the food; or stir-fried with green peppers and pork slices, the oyster mushrooms absorb the taste of the meat and become more delicious. (Welcome to share more interesting kitchen stories, please add WeChat: EJM2467)
When I was young, I was the most diligent little 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 hot and sour oyster mushrooms. It’s very simple to stir-fry oyster mushrooms with kimchi and add some garlic sprouts or scallions. But cleaning oyster mushrooms is the most troublesome every time, because I, a careless girl, always cleans the delicate mushroom umbrellas, and in the end I was ruined.
The fungus is delicious, but not easy to clean. Especially the fungus umbrella is very thin, it will break with a little force. Environmental pollution, pesticide residues, and food hygiene are worrying. So now, every time I rinse it lightly with running water to remove the dust on the surface, soak it in water with vegetable and fruit detergent for 5 minutes, and finally rinse it off with clean water. It's delicious, but we can't let pesticides and fertilizers damage our bodies.
Today’s original flavor crispy oyster mushrooms, bid farewell to the traditional way of eating, wrap the oyster mushrooms with a layer of egg liquid, and fry them in a frying pan until golden on both sides, then mix with chili noodles. Of course, this plate of crispy oyster mushrooms is delicious, and there is another cooking secret, which is re-frying. Fry the oyster mushrooms twice. When the oil is heated to 60% in the first time, add the oyster mushrooms and let the inside of the oyster mushrooms ripen. In the second time, when the oil has heated up to 90%, add the freshly fried oyster mushrooms and wait until 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. According to the method of re-frying, you can deep-fry a lot of crispy and tender flavors.
Many friends are more worried, will the nutrition on both sides be lost? In fact, "Frying twice" will not inhale more oil and will not lose more nutrients. On the contrary, after a low fire, use a high fire to quickly fry it, which can "force" out the oil just sucked in, so that the oil in the oyster mushrooms is less. Frying on a low fire for a long time will make the oyster mushroom absorb more oil.
When I was young, I was the most diligent little 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 hot and sour oyster mushrooms. It’s very simple to stir-fry oyster mushrooms with kimchi and add some garlic sprouts or scallions. But cleaning oyster mushrooms is the most troublesome every time, because I, a careless girl, always cleans the delicate mushroom umbrellas, and in the end I was ruined.
The fungus is delicious, but not easy to clean. Especially the fungus umbrella is very thin, it will break with a little force. Environmental pollution, pesticide residues, and food hygiene are worrying. So now, every time I rinse it lightly with running water to remove the dust on the surface, soak it in water with vegetable and fruit detergent for 5 minutes, and finally rinse it off with clean water. It's delicious, but we can't let pesticides and fertilizers damage our bodies.
Today’s original flavor crispy oyster mushrooms, bid farewell to the traditional way of eating, wrap the oyster mushrooms with a layer of egg liquid, and fry them in a frying pan until golden on both sides, then mix with chili noodles. Of course, this plate of crispy oyster mushrooms is delicious, and there is another cooking secret, which is re-frying. Fry the oyster mushrooms twice. When the oil is heated to 60% in the first time, add the oyster mushrooms and let the inside of the oyster mushrooms ripen. In the second time, when the oil has heated up to 90%, add the freshly fried oyster mushrooms and wait until 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. According to the method of re-frying, you can deep-fry a lot of crispy and tender flavors.
Many friends are more worried, will the nutrition on both sides be lost? In fact, "Frying twice" will not inhale more oil and will not lose more nutrients. On the contrary, after a low fire, use a high fire to quickly fry it, which can "force" out the oil just sucked in, so that the oil in the oyster mushrooms is less. Frying on a low fire for a long time will make the oyster mushroom absorb more oil.
