椒盐杏鲍菇是道经典家常小吃，杏鲍菇裹上薄糊炸到外酥里嫩，撒上椒盐，咸香扑鼻。一口咬下去嘎嘣脆，比炸鸡还过瘾，配啤酒或者当小零食都超绝。
Salt and Pepper King Oyster Mushroom is a classic Chinese snack. The mushrooms are coated in a light batter, deep-fried until crispy on the outside and tender on the inside, then sprinkled with salt and pepper. It’s crunchy, savory, and even better than fried chicken!
🌴食材 | Ingredients：
杏鲍菇，3~4根（选粗壮、捏着硬挺的）。/ King oyster mushrooms, 3-4 (choose thick and firm ones).
鸡蛋，1个（打散，裹糊用）。/ Egg, 1 (beaten, for the batter).
🌴配料 | Aromatics：
蒜末，3~4瓣（可选，增香）。/ Minced garlic, 3-4 cloves (optional, for extra aroma).
小葱，1根（切葱花，出锅撒）。/ Scallion, 1 (chopped, for garnish).
🌴调味 | Seasonings：
玉米淀粉，3勺（约30g，裹糊用）。/ Cornstarch, 3 tbsp (about 30g, for coating).
面粉，1勺（约10g，裹糊用）。/ All-purpose flour, 1 tbsp (about 10g, for coating).
椒盐，1小勺（约5g，出锅撒，灵魂）。/ Salt and pepper mix, 1 tsp (about 5g, sprinkle at the end).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，少许（腌制用）。/ A pinch of salt (for marinating).
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，处理杏鲍菇
杏鲍菇洗净，切成约1厘米厚的片，或者切成滚刀块。⚠️ 切厚一点，炸出来外酥里嫩，口感更好。我试过切太薄，一炸就干瘪了，口感像在嚼纸，所以千万别切太薄。
Wash the mushrooms and cut them into 1cm thick slices or chunks. ⚠️ Cut them thicker for a crispy outside and tender inside. I’ve tried cutting them too thin before, and they turned out dry and tough. Don’t make the same mistake.
2，腌制
切好的杏鲍菇放入碗中，加少许盐和白胡椒粉，抓匀腌制10分钟，杀出水分。然后用手用力挤干水分。⚠️ 一定要挤干水分，不然裹糊的时候会脱浆，炸出来不酥脆。我试过偷懒没挤干，结果面糊全掉在油锅里了，杏鲍菇一点都不脆。
Marinate the mushrooms with a pinch of salt and white pepper for 10 minutes. Then squeeze out the excess water thoroughly. ⚠️ This step is crucial for a crispy coating. I’ve tried skipping it before, and the batter fell off in the oil.
3，裹糊
取一个大碗，放入3勺（约30g）玉米淀粉、1勺（约10g）面粉、1个打散的鸡蛋，加少许水，搅拌成浓稠的酸奶状面糊。把挤干的杏鲍菇放入面糊中，均匀裹上一层。⚠️ 面糊别太稀，能挂在杏鲍菇上就行。面糊太稀挂不住，炸出来不酥；太稠又会很厚，口感发硬。
In a bowl, mix cornstarch, flour, and the beaten egg with a little water to make a thick batter. Coat the mushrooms evenly. ⚠️ The batter should be thick enough to stick to the mushrooms.
4，炸制
锅里倒油，油温六成热（筷子放进去周围冒小泡），放入裹好糊的杏鲍菇，中火炸2~3分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。我试过火太大，结果外面黑了里面还是生的，所以一定要中火慢炸。
Heat oil to 160°C (about 60% hot). Fry the coated mushrooms over medium heat for 2-3 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
5，复炸（可选，更酥脆）
把油温升高到八成热，倒入炸好的杏鲍菇复炸20~30秒，捞出控油。⚠️ 复炸能让外壳更酥脆，放久了也不容易回软。我试过不復炸，结果放凉了之后软塌塌的，口感差很多。
Optional: Heat the oil to 180°C and fry the mushrooms for another 20-30 seconds. ⚠️ This makes them extra crispy and keeps them from getting soggy.
6，调味出锅
趁热撒上1小勺（约5g）椒盐、少许白胡椒粉和葱花，快速翻匀。趁热吃，外酥里嫩，椒盐咸香，嘎嘣脆。⚠️ 椒盐最后撒，趁热吃口感最好。我试过提前撒椒盐，结果椒盐被热气一熏，反而没那么香了。
Sprinkle with salt and pepper mix, white pepper, and scallion while hot. Serve immediately. ⚠️ Add the seasoning at the end for the best flavor.
宝宝们杏鲍菇切厚片，炸出来外酥里嫩。腌制后一定要挤干水分，不然裹糊会脱浆。面糊调成浓稠的酸奶状，能挂在杏鲍菇上就行。中火慢炸，避免外焦里生。复炸20秒，外壳更酥脆，放久了也不容易回软。椒盐最后撒，趁热吃口感最好。
Tips: Cut the mushrooms thick. Squeeze out excess water before coating. Make a thick batter that sticks. Fry over medium heat. Double-fry for extra crispiness. Season at the end and serve hot.
这道【椒盐杏鲍菇 | Salt and Pepper King Oyster Mushroom】是外酥里嫩的经典家常菜。如果你喜欢这种酥脆的口感，还可以试试我之前写的【干煸杏鲍菇丝 | Dry-fried King Oyster Mushroom Strips】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。If you enjoy this crispy and savory flavor, you should also try my Dry-fried King Oyster Mushroom Strips. For more classic home-style dishes, check out my Home-style category.
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