Dry pretzels, mushrooms
By VicentaLakin
I've done this before. It's never been very successful. Today we eat the powdered meat we made a few days ago. There are mushrooms in the fridge. No good little fried meat. Dried mushrooms? You can't do it! You can't do it
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Dry pretzels, mushrooms
1
Wash the mushrooms and tear them straight to pieces. Big one, take off the root and tear it up。
2
The mushrooms are dried with their hands and hanged on the board for a while, so that the water of the mushrooms will be less water and less oil when made up。
3
Two eggs in a bigger container
4
Add two spoons of corn starch。
5
Add an appropriate amount of flour to the paste. The pasta can't be too thin, too thin to hang. Put a little salt in it, and if you like, you can add it directly at this time. Make the pasta even. Don't put mushrooms in it. When the oil gets hot, the mushrooms are added to the paste. It's too early to water out the mushrooms. It's a mixed, about to blow up mushrooms。
6
It's a mix, and it's about to blow up mushrooms。
7
so you can see from the pictures i've taken, it's hot, and it's full of holes. the distance of 10 cm from the hand on the pan feels the oily temperature. there's smoke in the oil。
8
Ibid
9
When the oil is warm enough, put a few mushrooms in the oil. Whispering mushrooms. When mushrooms are seen on the surface, they are recovered. They can also be placed on a case-by-case basis and slow in production. But the success rate is higher. People can make them themselves according to their proficiency。
10
After the first blast, the little pieces were pulled out with a secret leak. This is to avoid blackening mushrooms when oil is blown up again because of high temperatures. The temperature of the second fried oil must be higher, so that the mushrooms that come out of the blast have a good taste. When the mushroom surface is yellow and yellow, it comes out quickly。
11
Finish! Put the peppers and salt in the other pot, little fire. Or a little more, in the can. Save it in the fridge. Just take it out when you need it。
12
How's it going? It's a success. I'll eat it in front of my children。Dry pretzels, mushrooms Make Tips
1. Mushrooms must be squeezed dry of excess moisture. Otherwise, they will splatter when frying, and after frying, they will reabsorb moisture, making them lose their crispy texture.
2. The batter needs to be thicker; otherwise, the mushrooms won't stick to it.
3. When frying, if you add a batch of coated mushrooms at once, the oil needs to be hotter. If you add them one by one, the oil temperature should not be too high.