哈嘍，各位熱愛美食的朋友們！今天啊，我要給大家分享一道我的拿手好菜——炸蘑菇！說起炸蘑菇，那可是我從小到大的心頭好，無論是街邊小攤滋滋作響的誘惑，還是自家廚房里飄出的陣陣香氣，都讓人欲罷不能。外殼金黃酥脆，內里鮮嫩多汁，一口咬下去，“咔嚓”一聲，那滿足感，簡直了！準備好了嗎？系上圍裙，跟我一起開啟這趟美味之旅吧！

最常見的平菇，準備300-400克。買回來的平菇，先用手順著它的紋理撕成大約小拇指粗細的長條，撕好之后，用流動的清水快速沖洗干凈，然后輕輕攥一攥，擠掉多余的水分。別太用力，把蘑菇都擠爛，稍微有點濕潤度，能更好地掛糊。

找一個干凈的大碗，100克中筋面粉、50克玉米淀粉和一小勺泡打粉混合均勻。然后打入1個雞蛋，加入一小勺食用油，再來點鹽和白胡椒粉調味。接下來，就是秘密武器登場——啤酒！分次少量地加入啤酒，一邊加一邊用筷子攪拌，直到面糊變成細膩順滑、沒有干粉顆粒的狀態。

第三步：

面糊調好了，把處理好的蘑菇條分批放進面糊里，讓每一根蘑菇都均勻地裹上一層薄薄的面糊。鍋中倒入足量的食用油，中火加熱。裹好面糊的蘑菇條一根一根地放進油鍋，用中小火慢慢炸，炸到蘑菇表面金黃、外殼定型，就可以先撈出來了。

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第四步：

火稍微開大一點，把油溫升高到，就是油面微微冒煙的狀態。把之前初炸過的蘑菇再次全部倒入油鍋中，快速復炸30秒到1分鐘，炸到外殼顏色更深更酥脆，撈出控油。趁熱，撒上你喜歡的調料。經典的搭配是椒鹽粉，也可以撒上孜然粉、辣椒粉，或者直接蘸番茄醬、甜辣醬吃，都非常美味！稍微顛幾下，讓調料均勻附著在蘑菇上，就可以開動啦！

怎么樣，看完我的超詳細教程，是不是覺得炸蘑菇其實一點也不難？金黃誘人的色澤，外酥里嫩的口感，鮮美多汁的滋味……光是想想口水都要流下來了！這道菜不僅是絕佳的下酒小食、追劇伴侶，也是逢年過節餐桌上非常受歡迎的一道菜。