Most of the mystery is actually in the ingredients and additives. Crystal shrimp to do a good job, the effort is before frying. The key to traditional practice is that the shrimp should first be washed, the water should be absorbed, and finally add egg white, starch, water and other slurry, so that the shrimp re-absorb the water to rise, and then use low-temperature sliding stir-fry. Now the central kitchen of the restaurant chain to do a good job into the thousands of crystal shrimp pre-treatment processing, the requirements are different, such as shelf life to be extended, from the center of the kitchen to the store, and then to the customer to order, as short as a week, as long as more than a month. In order to make the shrimp rise and hair bigger, better water retention, shelf life longer, compound water retention agent, emulsifier, preservative, fungicide and other additives are used. To the kitchen of the catering stores, it is "to witness the miracle" of the time, just put the treated shrimp into the frying pan, it does not take much time, a pot of crystal clear crystal shrimp is presented in front of your eyes.