Crispy Fried Mushroom (椒盐蘑菇 Jiao1 Yan2 Mo2 Gu1) is a crunchy and fragrant classic dish that is a popular dish throughout China.
You can serve it with any of your favorite dipping sauce. But I do recommend to just dig in alone! Full of fragrant.
Crisp Fried Mushroom (椒盐蘑菇)
Ingredients
- 10 oz Oyster mushroom
- 1 Egg
- 3 tablespoons corn starch
- 3 tablespoons all purpose flour
- 2 teaspoons black pepper
- 1 teaspoon Chinese five spice
- 1 tablespoon cumin powder
- 1 teaspoon chili powder optional
- 1 teaspoon salt
- vegetable oil for deep-frying
Instructions
- Wash the oyster mushroom, drain and dry with paper towel. Cut or just use your clean hands to tear the mushroom into bite size. Please make sure you dry it completely so that you won't get burnt from deep-frying mushroom! You can prepare the mushroom one night before you cook Or you can just skip the wash part and use the paper towel to simply wipe the mushroom. For a clean freak like me, I can’t cook it without wash!!
- Combine all the marinade ingredients in a medium bowl and mix well.
- Add the mushroom slices, turn to coat. Put on the lid and shake until mushrooms are fully coated. Let marinate for 15 minutes. Please make sure the flour mixture is not too thin to drip down from the mushroom, add more flour as needed.
- In a pot, pour in about 5 cm of vegetable oil that will allow you to deep-fry the mushrooms. Over medium heat, bring the oil to 350°F. In batches of 6 to 8, place the mushrooms in. Deep-fry them for 2-3 minutes or until they’re slightly golden. Flip them halfway through.
- Using a skimmer, remove from oil and place them in a bowl.
- Reheat the oil to 350°F. Place the fried mushroom into the pot and re-fry until they are completely golden brown.
- Using a skimmer, remove from the oil and place the mushrooms on a plate lined with a paper towel.