在飯店吃到的家常下酒菜椒鹽蘑菇在家就能制作，掌握好調(diào)糊配比和炸制火候，輕松做出咸香酥脆，香而不膩的椒鹽蘑菇

用料

蘑菇

200克

味好美椒鹽

2小勺

雞蛋

1個

玉米淀粉

50克

1-2克

味好美白胡椒粉

2克

食用油

1勺

椒鹽蘑菇的正確做法??酥脆咸香不油膩的做法

1. 準(zhǔn)備蘑菇適量，雞蛋一個，玉米淀粉50克，椒鹽
2. 蘑菇用水清洗干凈，擠出水分，撕成長條備用，如圖（不用撕太細(xì)）

1. 玉米淀粉中加入一個雞蛋，混合均勻，根據(jù)糊的粘稠度適當(dāng)加一丁點水

1. 
   放鹽，白胡椒粉，一勺食用油混合
2. 如圖，調(diào)制好的炸糊如流動性的酸奶狀

1. 把蘑菇放進(jìn)去抓拌均勻

1. 油溫6-7成熱放入蘑菇開始炸，一分鐘后轉(zhuǎn)中火，炸到兩面發(fā)黃關(guān)火撈出來

1. 這是炸好的蘑菇

1. 再次開火，油溫升到8-9成熱再次放入蘑菇復(fù)炸30秒（用大火炸）
   

1. 炸好的蘑菇放入1-2勺椒鹽，翻拌均勻
2. 酥脆咸香的椒鹽蘑菇制作完成
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4. 這樣做的椒鹽蘑菇不油膩，放幾個小時都是酥脆的，不回軟

小貼士

1.蘑菇清洗干凈擠干水分再用
2.炸糊中最后加入一勺油可以降低雞蛋穗飄的滿鍋都是渣渣
3.一定要進(jìn)行復(fù)炸，采用中大火，這是酥脆的關(guān)鍵
4炸糊中鹽不要放足，一點底鹽就行，最后還要撒椒鹽