The hot oil is poured over the pleurotus eryngii, transforming them into a tantalizing golden hue like a landscape painting. The golden pleurotus eryngii is delicately arranged in a dish, reminiscent of the bountiful harvest scene in autumn. With the first bite, the crunchy exterior combines with the tender pleurotus eryngii, creating a delightful dance of flavors in the mouth, as if attending a marvelous concert. The aroma of salt and pepper acts as a melodious tune, adding endless charm to this dish. Each bite leaves one lingering and immersed in the ambiance of this exquisite culinary creation.
Ingredients for Salt and Pepper Pleurotus eryngii：
| Pleurotus eryngii | 600g |
| Salt and pepper powder | 10g |
| Starch | 30g |
| Flour | 60g |
| Egg | 50g |
| Salt | 2g |
| Edible oil | 12g |
| Pepper powder | 1g |
| Thirteen-spices | 4g |
| Chili powder | 2g |
Step:
1.Before beginning the preparation of the salt and pepper pleurotus eryngii, it is important to gather all the necessary ingredients. Take two pleurotus eryngii and cut them in half lengthwise, then tear them into evenly sized strips. Place these mushroom strips in a large bowl or container.Next, it’s time to clean the pleurotus eryngii. To ensure their cleanliness and texture, add some water and a pinch of salt to the bowl and gently wash the mushrooms, ensuring thorough cleaning. Once cleaned, remove the mushrooms from the water and gently squeeze out any excess moisture with your hands, ready for further use. This step ensures that the oyster mushrooms have a drier texture, allowing them to better absorb the seasoning and maintain their texture during cooking.
2.To make the batter for the salt and pepper pleurotus eryngii, prepare a large bowl. Add one tablespoon of cornstarch and two tablespoons of flour to the bowl in a ratio of 1:2. Then, crack an egg into the bowl, which will help bind the batter together. To enhance the texture and crispiness, add 10 grams of oil to the batter. The oil will make the batter smoother and contribute to a delicious crispy texture when fried. Next, add a sufficient amount of water and begin stirring the batter. We want the batter to reach a consistency where it can be stretched slightly, meaning it should be thick but not too runny. Stir the mixture well to ensure all the ingredients are fully combined, creating a smooth and sticky batter. When the batter reaches a stretchy consistency, the preparation of the batter for the salt and pepper pleurotus eryngii is complete. This kind of batter will give the mushrooms a crispy and tender outer layer, making them even more delicious when fried.
3.To add flavor and aroma to the batter, additional seasonings can be incorporated. Add two grams of salt, one gram of black pepper, four grams of Chinese five-spice powder, and two grams of chili powder to the batter. Mix these seasonings thoroughly into the batter, ensuring even distribution. The salt enhances the overall savory taste, the black pepper adds a hint of spiciness, and the Chinese five-spice powder provides a complex aroma and flavor. If you prefer a spicy flavor, you can add an additional two grams of chili powder, which will give the salt and pepper mushrooms a slight kick of heat. By adding these seasonings and mixing them well, the batter will have a rich flavor and aroma, adding layers of deliciousness to the dish. Now that the batter is ready, it’s time to move on to the next step of coating the pleurotus eryngii and frying them!
4.Now, place the cleaned and drained pleurotus eryngii into a bowl. Using your hand or chopsticks, gently pick up one piece of mushroom and evenly coat its surface with the prepared batter. Make sure each Pleurotus eryngii is fully covered in the batter, ensuring a uniform outer layer when fried. After coating the mushrooms with the batter, lightly tap them with your hand to help the batter adhere better to the surface of the pleurotus eryngii . This step ensures that the salt and pepper pleurotus eryngii have a crispy and tasty outer layer once fried.
5.To fry the pleurotus eryngii , heat oil in a pan until it reaches about 50% of its maximum heat. Carefully place the battered oyster mushrooms into the hot oil, ensuring they do not stick together. Place the pan on the stove and continue adding the oyster mushrooms, maintaining medium heat. Fry them for approximately 2 minutes or until they are fully cooked and the surface turns golden brown. After 2 minutes, the pleurotus eryngii should be cooked through and have a crispy golden exterior. Use a slotted spoon or spatula to lift them out of the oil, allowing any excess oil to drain.
6.Next, start frying the pleurotus eryngii . Prepare a pan and heat it over medium heat. Pour in an adequate amount of oil and wait for the oil temperature to reach around 50% hot (approximately 180 degrees Celsius). Once the oil is sufficiently heated, you can start frying. Before frying, make sure the pleurotus eryngii is not sticking together. Gently place each battered pleurotus eryngii into the pan, one by one. This ensures even heating and prevents them from sticking together. Put the pan back on the stove and continue frying over medium heat. Maintain a moderate heat level and fry for about 2 minutes. After 2 minutes, the pleurotus eryngii should be fully cooked and have a golden brown appearance. Once they are golden brown, use a slotted spoon or spatula to remove them from the oil and drain any excess oil.
7.Transfer the fried pleurotus eryngii to a serving dish and arrange them neatly. Sprinkle a little salt and pepper over them to enhance the flavor and texture. The savory and spicy taste of the salt and pepper adds extra deliciousness to the pleurotus eryngii . Adjust the amount of salt and pepper according to your personal preference. Now, the salt and pepper pleurotus eryngii is ready. Serve them directly and indulge in this delightful dish. The golden crispy pleurotus eryngii paired with the aromatic and spicy salt and pepper will surely provide a satisfying culinary experience for your taste buds.
Tips:
1.Choose Pleurotus eryngii that have intact appearance and firm texture, avoiding those with spots or softness.
2.Before coating the mushrooms with batter, ensure they are thoroughly cleaned and try to remove excess moisture. This helps prevent the moisture from affecting the adherence of the batter and results in a crispier texture after frying.
3.Moderate the frying time and temperature to ensure the oyster mushrooms are cooked through without becoming overly crispy. Fry them for about 2 minutes or until the surface turns golden brown. It’s crucial to maintain the oil temperature at an appropriate level to avoid burning or excessive oil absorption.
The golden Pleurotus eryngii, reminiscent of a field of golden wheat under the sunset, exude an intoxicating aroma. In the mouth, the crispy outer layer blends harmoniously with the tender texture of the mushroom, like a melody and chords coming together in perfect harmony. The savory salt and pepper flavor adds a touch of the sea breeze, enhancing the overall taste. Each bite tells a story, leaving you immersed in its flavors.