I haven't liked eating mushrooms since I was a child, and I always felt that the taste was greasy like fat meat. When I was a child, my mother would use the so-called professional truth to scare me whenever I didn't eat anything: If I didn't eat anything, my body would lack something, and it wouldn't grow up big. Don't be picky about food!
In comparison, my father's solution to this problem is perfect! Dear Dad turned the annoying mushrooms into cute little snacks, and I could eat a big plate every time. The difference between mine and my dad's is that I added bread crumbs. When I was a child, my family didn't have the habit of using bread crumbs in vegetables. However, he felt that it was still not as delicious as the fried ones by his father back then. Brother Lin was very supportive and would come to a big plate every time. A friend once came and did it, and it was quite popular ~
The method is simple, share it with you
Crispy mushroom fillet
By FannieMoen
Recipe Recommendations
- sweetening
- fried
- half an hour
- ordinary
Steps for Crispy mushroom fillet
1
250 grams of mushrooms; two eggs; 1 teaspoon of five-spice powder; 2 teaspoons of salt; 250 grams of cooking oil; 90 grams of flour; 30 grams of starch; 150 grams of bread bran; various favorite dips (ketchup, salt and pepper, sweet chili sauce, mustard...).
2
Tear the washed mushrooms into wicker shapes, slightly squeeze with water, add salt and five-spice noodles, marinate for 10 minutes; mix the flour and starch well; beat the eggs into a bowl and stir well; before putting the mushroom fillets into the oil pan, mark the sequence number I have labeled with flour-egg liquid-bread bran in the order of "take a bath".
3
Remove the pan and pour the oil and heat until 70% hot.
4
The processed mushroom fillets can be put into the oil pan in batches. After frying until they change color slightly, they can be taken out and placed on a plate.
5
Okay, plate up and start eating.Crispy mushroom fillet Make Tips
Deeply "Peppered" Expectation: 1. I suggest using a small saucepan to fry, like I do; it saves oil, heh. Don't pour away the used oil, you can save it for next time~ 2. Scoop them out as soon as they change color slightly. If they are already golden yellow in the pot, they'll be overcooked once you take them out~ 3. You need to fry the mushrooms over low heat the whole time~ 4. You can choose the dipping sauce according to your own taste. Ketchup, salt and pepper, etc., are of course never wrong, but if you have an adventurous spirit like me, you might as well try mustard. It's truly refreshing~~ Wow, so satisfying~~ Those who try will know~