In everyday life, fried mushrooms are a very popular snack. However, when making fried mushrooms, we often have a question: should we use flour or starch? This question may seem simple, but it is actually related to the taste and quality of fried mushrooms. Next, let's take a look at the answer to this question and learn how to make our fried mushrooms crispier on the outside and soft on the inside.
First, let's take a look at the basic properties of flour and starch. Flour is a powdery substance made from ground grains, and the main components are protein and carbohydrates. During the frying process, the flour provides a "crispy" texture that makes the fried mushrooms more crispy. Starch, on the other hand, is a polysaccharide that is usually extracted from plants. Starch produces a viscous gelatinous substance at high temperatures, which can make fried products softer and waxier.
So, should we use flour or starch when making fried mushrooms? Actually, the answer to this question depends on personal taste preferences. If you prefer fried mushrooms with a more crispy texture, you can choose to use flour. But if you prefer fried mushrooms with a soft and sticky texture, starch is a better choice.
Next, let's learn how to make it by a hotel chef. First of all, we need to prepare some basic ingredients, including fresh mushrooms, a moderate amount of flour or starch, eggs, salt, pepper, etc. Then, we wash the mushrooms, remove the water, and cut them into the appropriate sizes. Next, we mix flour or starch, eggs, salt, pepper, etc., together to make a batter. Finally, dip the sliced mushrooms in batter and fry them in hot oil until golden brown.
There are a few key tricks to be aware of during the production process. First of all, the water of the mushroom must be removed, otherwise it will affect the taste. Secondly, the batter should be moderately thin, too thick or too thin will affect the taste and appearance. Finally, the temperature of the oil for frying should be properly controlled, not too high or too low.
From the above analysis, we can conclude that both flour and starch can be used when making fried mushrooms, mainly depending on the individual's taste preferences. But in order to achieve better taste and quality, we can learn from the chefs in our hotels and pay attention to key techniques such as removing mushroom moisture, preparing the proper batter, and controlling the oil temperature. Only then can we make fried mushrooms that are crispy on the outside and soft on the inside, making this snack even more delicious.