"Soft fried mushrooms" is a Beijing-style dish. It was used in Beijing's Eighth Building in the past. It is a very good drinking dish. It is said that it was also one of the seven butterflies and eight bowls served by guests in Wangye's Mansion in the past, because most of them had to invite masters from the eighth building to cook the dishes. Over time, the dish of "soft fried mushrooms" has also evolved into an authentic Wangfu dish.
"Soft fried mushrooms" originated from the innovative varieties of Shandong cuisine in Beijing. In the past, there were eight largest restaurants in Beijing, and the common people called them the "Eight Buildings". Six of them were mainly Shandong cuisine. At that time, the capital was dominated by official families, rich dudes, and merchants and merchants from south to north. These rich people were very particular about food. Therefore, all shops that opened restaurants, restaurants, and taverns in the capital had to constantly renovate their dishes to meet their requirements and attract more customers. Many restaurants were also founded during that era. For example,"Quanjude" in old Beijing is the most representative large-scale restaurant. It broke through the traditional form of stewed roast duck and created the famous "hanging roast duck". At that time, it was very popular among princes and aristocrats. Quanjude should be the first choice for banquets. "Quanjude" has gradually replaced the status of "Bianyifang", the founder of Beijing Roast Duck, and is still famous at home and abroad today.
"Beijing cuisine" is actually the product of the later innovation of Shandong cuisine in Beijing. In those years, all Shandong businessmen who came to Beijing to open restaurants had to choose the best chefs in Jinan, Yantai and Fushan to be their chefs. Only in this way could they stand in the capital and use the superb skills of the masters to open up a new world for themselves in Beijing. It was also under this background that Beijing's famous "Eight Buildings" was born. After the masters came to Beijing, the dishes innovated by them were collectively referred to as "Beijing Cuisine" after centuries or centuries of history.
"Beijing cuisine" has a high technical content, but also very simple to make, all can be accepted by the people to retain. "Soft fried mushrooms" is a very simple dish, but very popular with people. It is mainly made by wrapping mushrooms in egg batter and frying them. The main recipe for this dish is as follows;
Soft fried mushrooms
By RhettWalsh
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Soft fried mushrooms
1
First, grab the water-dried mushrooms and add the spring onion and ginger slices.
2
Season with a little salt and MSG.
3
Then add a little rice wine and appropriate amount of water and stir well.
4
Then add a little rice wine and appropriate amount of water and stir well.
5
Then put it in the microwave and cook it, use the microwave high heat for 3-5 minutes. If there is no microwave, steam it using traditional methods.
6
Make batter; mix starch and flour with a little salt and mix well.
7
Then add the eggs and stir, then use appropriate amount of water to make batter.
8
The batter should be slightly thicker.
9
Remove the cooked mushrooms, let them cool and control the water, squeeze them dry, add a few drops of sesame oil and mix well.
10
Then sprinkle a little dry powder into the mushrooms and mix well.
11
Pour the dried mushrooms into the batter.
12
Put the shiitake mushrooms wrapped in batter into the pan one by one at 50% hot oil temperature and fry them.
13
Fry the mushrooms until slightly colored, remove them, and serve on a plate.Soft fried mushrooms Make Tips
Characteristics of soft fried mushrooms: light yellow and dry in color, soft and tidy in skin, delicious in taste, and a good Beijing-style drinking wine. Warm tips: 1. To make this dish, you need to choose dried small, evenly sized mushrooms. Traditionally, primary processing is carried out by steaming them after seasoning. Now you can also use a microwave oven. 2. To make soft fried dishes, the flour should be more than the starch, and the ratio should be controlled at 2:1. That is, use two parts of flour and one part of starch to blend. If you want to be crispy and fragrant, you can add 5% cooking oil in the paste, but you can also leave it for health reasons. Make it a little thicker with the batter. 3. During the frying process, the oil temperature can be controlled to 50% heat. If the oil temperature is too low, it will be easy to eat oil. If the oil temperature is too high, it will be easy to color, and the effect will be slightly worse. 4. If you like to dip it with "pepper salt" or "peanut salt", you can also eat it. The method is to stir-fry the pepper until it is cooked, then crush it into powder and mix with a little salt. The peanut salt is to use fried peeled peanuts. Crush it into powder, add salt and mix well for dipping. You can choose from both. This Beijing-style dish with wine,"soft fried mushrooms" with a large fried spoon, is ready. It tastes good for friends to refer to!