Fried mushrooms
By VicentaLakin
Tsmushum is rich in starch, tastes like potatoes, but tastes quite different. Tshshrooms are more common in Yunnan, with a high level of table attendance, sour scoffing mushrooms, tsshroom roasting meat, tsshroom rib soup, etc., the most popular is to count fried mushrooms, large and small restaurants, and to go out to dinner and order a fried scoffed mushroom, most of the time before it is washed up. Fried mushrooms are delicious, even if they don't have any spices, and fried food is good, even if it's not healthy
Recipe Recommendations
- Arrowhead of 5
- salt appropriate amount
Steps for Fried mushrooms
1
It's easy to eat, it's easy to buy five tscoons, it's bigger, it's bigger to cut。
2
The tscoons scratch off the skin, clean up, and not the little tail。
3
Slice the tscoons, cut as much as you can。
4
Tsgs wash several times with water to remove starch from the surface and soak in salt water for a few minutes。
5
The boiler, with plenty of oil, is 50-60% hot (with chopsticks in oil, bubbles around chopsticks, but at a slow rate) and is blown to life by a small fire。
6
It's a time when tsrooms are ripe, but they're more of a meal。
7
The fire rises to 80% heat, the chopsticks are bubbled around the oil pan, and the fire in the tscushrooms can't be taken lightly at this time, and the leaking spoons are constantly mixing the tscushrooms to keep them even. The tscushrooms will tighten quickly and the water will be squeezed out, and this step will not be too much to control。
8
Tsgs can be blown to yellow。
9
The tsnips are on the tarp, so they can swirl the right amount of salt or a single mountain of chili, but I personally think it's the best