A list of the contents of this article:

What if fried fungus is easy to fry oil?

1, fried fungus is easy to fry oil solution: fully bubble hair, advance James water and dry moisture, and other ingredients together with the pot.

2. Dry the water in advance and dry it thoroughly: treat the fungus with water until it is ripe, then dry the water thoroughly before stir-frying. This can remove excess moisture from the fungus and reduce the possibility of oil splashing. Stir-fry with other ingredients: stir-frying Auricularia auricula together with other ingredients can effectively reduce the oil temperature and reduce the chance of direct contact with high-temperature oil, thus reducing the risk of oil splashing.

3, fried fungus does not splash oil there are the following ways: deal with fungus in advance: before stir-frying, soak the fungus in clear water for a period of time to make it fully expand. Then, remove it and drain. This can reduce the ability of Auricularia auricula to absorb oil in the frying process, thus reducing the possibility of oil splashing. Use the right amount of oil: don't use too much oil when stir-frying fungus.

4. We all know that it is easy to fry fungus when frying fungus at home. In fact, the reason is very simple, because we usually eat dried fungus at home. First of all, we have to go through the treatment of using water bubbles because we have soaked in water, so as soon as the fungus enters the oil pan, the water will expand when it encounters oil, so it will cause oil spatter to produce a frying pan.

How to stir-fry fungus so as not to explode?

1. If you want to stir-fry Auricularia auricula, the following methods can be used: before frying Auricularia auricula, shred the fungus first, so that it will not explode, because the fungus itself is layered, and when stir-frying agaric, due to oil heat and high temperature, it is likely to make the agaric gas bulge, and then burst, so it will crackle. If fried fungus will be shredded, this will rarely happen.

2. If you want the fried fungus not to explode, you need to pay attention to the following aspects: first, soak with enough water and soak for long enough; second, the fungus is torn into small pieces, the smaller the appropriate, the better, large pieces are easy to fry, third, blanch the water before frying, and fourth, put salt in the oil before stir-frying.

3. Before frying the fungus, you can blanch the fungus in the water. The fungus that has been blanched with water is easy to mature. At the same time, it shortens the time of cooking in the pot, which can reduce the occurrence of pot explosion. Auricularia auricula must drain before frying, water will explode when it encounters hot oil, so this step is also very important. When frying fungus, you can pour a small amount of water into the pot, not too much water, too much will affect the taste of the whole dish.

4. This problem can be avoided by blanching the fungus with boiling water before frying. Specific method: after the water boils, pour into the bubble hair to wash the fungus. After the water is boiled again, change it to medium heat and continue to cook for 1-2 minutes. Remove the fungus, drain the water fully, and then cook in the pot. The cause of fungus explosion: (1) Auricularia auricula will absorb a lot of water when it bubbles. When stir-frying Auricularia auricula, the temperature is higher (usually between 160 and 200 ℃).

5. Secondly, blanch the cut fungus with hot water. This step helps to alleviate the puffing phenomenon of Auricularia auricula in the frying process, thus significantly reducing the possibility of agaric stir-frying. Before cooking, make sure there is no excess moisture on the surface of the fungus. Too much moisture will cause fungus to burst more easily when fried.

Why is fried wood ear "frying pan"? How can there not be a "fryer"?

Because it has been soaked in water, as soon as the fungus enters the oil pan, the water will expand when it encounters oil, so it will cause oil spatter to produce a frying pan. So in order to avoid the phenomenon of fried fungus, the first thing we need to do is to soak the fungus before stir-frying it, and then boil it in boiling water.

Fried black fungus fryer reason: agaric bubble will absorb a lot of water; stir-fry fungus, the temperature is generally between 160-200 ℃; when the water-containing fungus is put into the pot, the water temperature suddenly rises, vaporization, volume expansion, to the surrounding oil to produce greater pressure, thus causing oil explosion spatter, a loud noise. The way to fry fungus without frying pan: enough water to soak, soak for long enough.

Agaric fried for the following four reasons: in the process of bubbling, agaric bubble time is short, not soaked through, when stir-frying agaric, agaric preheating expansion, the formation of the phenomenon of frying pan. Auricularia auricula is curly, soaked in water when it is foamed, and a lot of moisture cannot be controlled inside. When hot oil encounters cold water, it will fry.

Fried agaric fryer occurs because of the sudden cold and heat phenomenon. There are only two kinds of agaric fryer phenomenon: one is that when it is put into a higher oil temperature pan, there will be a violent frying pan phenomenon, and the other is that the fungus will crackle next to the hot pan when frying. Because in the bubble hair fungus, fungus soaked in water, and fungus is curly. There is a lot of moisture in it that cannot be controlled, and when hot oil encounters cold water, it will fry naturally.

How to stir-fry fungus so as not to explode?

There are mainly the following methods: shred the fungus before frying the fungus, so that it will not explode, because the fungus itself is layered, and when stir-frying the fungus, due to the heat and high temperature of the oil, it is likely to make the fungus bilge and burst, so it will crackle and crack. If fried fungus will be shredded, this will rarely happen.

Before frying fungus, you can blanch the fungus in the water, and the fungus that has been blanched with water is easy to mature. At the same time, it shortens the time of cooking in the pot, which can reduce the occurrence of pot explosion. Auricularia auricula must drain before frying. Water will explode when it comes into hot oil. When frying fungus, you can pour a small amount of water into the pot, not too much water, too much will affect the taste of the whole dish.

If you want the fried fungus not to explode, you need to pay attention to the following aspects: first, soak with enough water and soak for long enough; second, the fungus is torn into small pieces, the smaller the appropriate, the better, large pieces are easy to fry, third, blanch the water before frying, and fourth, put salt in the oil before stir-frying.

Scald the fungus with boiling water before frying to avoid this problem. Specific method: after the water boils, pour into the bubble hair to wash the fungus. After the water is boiled again, change it to medium heat and continue to cook for 1-2 minutes. Remove the fungus, drain the water fully, and then cook in the pot. The cause of fungus explosion: (1) Auricularia auricula will absorb a lot of water when it bubbles. When stir-frying Auricularia auricula, the temperature is higher (usually between 160 and 200 ℃).