However, he quickly replied, "I will definitely learn this dish well."
Next, Yun Zhizhi began to explain the steps for making fried mushrooms to Chef Jiang in detail.
She first picked up a clean, large wooden tray and said as she worked, "First, pour flour into the tray, then add fresh eggs, a suitable amount of salt, and a small amount of water."
"Then, use chopsticks to mix them thoroughly until they form a smooth and slightly sticky batter."
After the batter was prepared, Yun Zhizhi picked up some mushrooms that had been squeezed dry, slowly put them into the batter, and gently rotated her wrist so that the mushrooms could be completely coated with the batter.
When she started frying the mushrooms, she reminded them, "Put the mushrooms in one by one, and only flip them over when they have set and turned a light yellow color. Fry until they are golden brown."
"Note that the oil temperature should not be too high during the first deep-frying; medium heat is sufficient. After all the mushrooms have been fried, fry them again over high heat."
Chef Jiang asked curiously, "Why fry it again?"
These golden-brown fried mushrooms look ready.
Yun Zhizhi patiently explained: "The first frying is just to cook them; the second frying is to make them crispier and less likely to soften even when cooled."
"Oh, I see."
Chef Jiang had never seen such a novel way of preparing mushrooms as deep-frying before.
I didn't know mushrooms could be fried like meat.
It completely shattered his understanding.
I don't know what it tastes like, but it smells really good right now.
Chef Jiang couldn't help but swallow a few times.
Not only him, but everyone else in the kitchen also smelled the mouthwatering aroma.
The aroma is a combination of the scent of mushrooms being deep-fried and the meaty fragrance of braised pork ribs simmering in a pot.
These two aromas gradually filled the entire kitchen.
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