Deep-fried oyster mushrooms are a very common dish. The fried mushrooms are crispy on the outside and tender on the inside, with an excellent texture. Although the method is simple, there are a few tips to achieve a crispy exterior, tender interior, and fragrant flavor:
1. Choose fresh and tender mushrooms;
2. After blanching, the water from the mushrooms must be squeezed out completely; otherwise, the fried mushrooms will become soft quickly;
3. The batter should not be too thin; a thin batter won't adhere well and can easily turn into deep-fried mushrooms without batter;
4. The oil temperature must be appropriate. When battered mushrooms are added to the pot and float up quickly, it indicates the oil temperature is correct;
5. Add the battered mushrooms to the pot one by one, not all at once. If the pot is small or there is little oil, it's best to fry them in batches for a faster and better result;
6. Use medium heat during frying, not high heat, to prevent burning;
7. For extra crispiness, fry the mushrooms until they are about 80% done (the skin is hard) on the first pass, then remove and drain the oil. Once the oil temperature in the pot rises again, refry them briefly.