A dish in the restaurant is crispy and delicious, and the more you eat it, the more fragrant it becomes, and many people love to eat it

【Deep-fried mushrooms】

Ingredients: 500 grams of oyster mushrooms, sweet potato starch, flour, cooking oil, salt and pepper.

Method:

1. We use scissors to cut off the root of the fresh oyster mushrooms we bought, and then tear them into strips by hand, don't tear them too fine or too thick, and try to tear them evenly.

2. Boil water in a pot, add a spoonful of salt after the water boils, and then blanch the torn oyster mushrooms in the pot, blanching the oyster mushrooms in advance, which can not only make them mature in advance, but also remove its oxalic acid and impurities, making it more hygienic to eat.

3. After blanching oyster mushrooms, we have cold water for a while, and then we must squeeze the water dry, if the water is not squeezed dry, it is easy to collapse when frying in the pot, and it is not easy to sizing.

4. Add two tablespoons of sweet potato starch and a tablespoon of flour to the bowl, then add a little salt and 30 grams of cooking oil, and finally add water and stir to form a yogurt-like batter. If you want fried mushrooms to be crispy and delicious, you need to master the proportion of this batter, especially remember to add cooking oil, which is the key to crispiness.

5. Mix the prepared batter with the dried mushrooms together, and mix evenly so that each mushroom hangs the batter evenly.

6. Burn wide oil in the pot, the oil temperature is about 50% hot, about 150-160 degrees, and then fry the mushrooms one by one, keep medium and high heat when frying the mushrooms, and fry all the mushrooms until they are set.

7. The oil temperature in the pot is 60%, and then fry the mushrooms again, the mushrooms are not only more crispy, but also will not look so greasy; Re-fry for about ten seconds, and fry the mushrooms until golden brown and crispy.

Finally, remove from the pan and put on a plate, sprinkle with a little salt and pepper and serve.