啊自制美味的炸蘑菇，酥酥脆脆好诱人，一盘根本不够吃

哈喽，各位热爱美食的朋友们！今天啊，我要给大家分享一道我的拿手好菜——炸蘑菇！说起炸蘑菇，那可是我从小到大的心头好，无论是街边小摊滋滋作响的诱惑，还是自家厨房里飘出的阵阵香气，都让人欲罢不能。外壳金黄酥脆，内里鲜嫩多汁，一口咬下去，“咔嚓”一声，那满足感，简直了！准备好了吗？系上围裙，跟我一起开启这趟美味之旅吧！

最常见的平菇，准备300-400克。买回来的平菇，先用手顺着它的纹理撕成大约小拇指粗细的长条，撕好之后，用流动的清水快速冲洗干净，然后轻轻攥一攥，挤掉多余的水分。别太用力，把蘑菇都挤烂，稍微有点湿润度，能更好地挂糊。

找一个干净的大碗，100克中筋面粉、50克玉米淀粉和一小勺泡打粉混合均匀。然后打入1个鸡蛋，加入一小勺食用油，再来点盐和白胡椒粉调味。接下来，就是秘密武器登场——啤酒！分次少量地加入啤酒，一边加一边用筷子搅拌，直到面糊变成细腻顺滑、没有干粉颗粒的状态。

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第三步：

面糊调好了，把处理好的蘑菇条分批放进面糊里，让每一根蘑菇都均匀地裹上一层薄薄的面糊。锅中倒入足量的食用油，中火加热。裹好面糊的蘑菇条一根一根地放进油锅，用中小火慢慢炸，炸到蘑菇表面金黄、外壳定型，就可以先捞出来了。

第四步：

火稍微开大一点，把油温升高到，就是油面微微冒烟的状态。把之前初炸过的蘑菇再次全部倒入油锅中，快速复炸30秒到1分钟，炸到外壳颜色更深更酥脆，捞出控油。趁热，撒上你喜欢的调料。经典的搭配是椒盐粉，也可以撒上孜然粉、辣椒粉，或者直接蘸番茄酱、甜辣酱吃，都非常美味！稍微颠几下，让调料均匀附着在蘑菇上，就可以开动啦！

怎么样，看完我的超详细教程，是不是觉得炸蘑菇其实一点也不难？金黄诱人的色泽，外酥里嫩的口感，鲜美多汁的滋味……光是想想口水都要流下来了！这道菜不仅是绝佳的下酒小食、追剧伴侣，也是逢年过节餐桌上非常受欢迎的一道菜。

作者声明：内容由AI生成