Materials? Shrimp 400g salt 1/2 tsp cooking wine 1 tsp eggs 1 tsp dry starch 1.5 tsp?

Flour 1.5 tbsp cooking oil?

Soft fried shrimp?

After the shrimps are naturally thawed, wash and remove the shrimp line (some high-quality single frozen shrimps have been removed from the shrimp line, but they still need to be checked for slag removal);

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Add salt and cooking wine, put on disposable gloves, "massage" the shrimp (catch it evenly) and marinate for 5 minutes;

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Add eggs, flour and dried starch; First, add 1 spoon, and adjust according to the situation;

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Continue to "massage" for a long time, you should feel sticky, and the shrimp body is evenly covered with a layer of slurry. In this process, you can also adjust the consistency of the paste: it is too dry, you can add a little water; It's too thin, you can add some powder;

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The state after pasting. The hanging paste should not be too thick, otherwise the fried shrimp skin will be too thick and not delicious. After hanging the paste, let it stand for 5 to 10 minutes to let the shrimps "rest";

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Start the oil pan, medium fire, put cold oil in the hot pan, heat it for a while, and test the oil temperature with chopsticks: put clean chopsticks without water into the pan. If there are small bubbles around chopsticks, it means that the speed is slow and the oil temperature is not enough; If the bubble is large and rises quickly, it will make a quick "click" sound, indicating that the oil temperature is high; If the bubbles around chopsticks are uniform in size and rush quickly, the oil will burst quietly, indicating that the oil temperature is just right;

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Quickly feed the shrimps individually to ensure that they do not stick together, and quickly-ensure the same maturity;

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Put it all in and immediately reverse it. When the frying color is golden and light, fry it for a few seconds on high fire and turn it over quickly.

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This must be golden yellow. Take it out and drain it immediately.

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Put it on oil-absorbing paper to absorb excess grease and serve it on a plate.

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Serve, make salt and pepper.

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skill

First, material selection: high-quality frozen raw shrimp. ?

Shrimp is different from fresh shrimp and can be judged intuitively. The market is mixed, fake and shoddy, and shoddy products abound. It is very important to polish your eyes and choose shrimp. Generally, after natural thawing, the meat is hard and bright, which is of good quality. However, which merchant will let us thaw before buying? Therefore, it is more reliable to buy brand shrimp from regular merchants. Be sure to use raw shrimp. Cooked shrimp is not suitable for soft fried shrimp. ?

Second, taste: use as little seasoning as possible, first marinate, then paste. ?

Shrimp itself tastes good. Too much seasoning will spoil the taste of shrimp, so a little salt and cooking wine are enough. My usual practice is to marinate the shrimp for a while, then hang it up and divide it into sizes. It should be noted that the curing time should not be too long, otherwise the shrimp will taste old. ?

Third, hanging paste: the main ingredients are eggs, flour and dry starch, and a key proportion is mastered. ?

Add eggs, fried noodles are thin and crisp, golden in color, especially textured; The most important thing is to mix batter, flour and dry starch in the ratio of 1: 1, which is the golden ratio. I learned it from a chef. It's very reliable. ?

Fourth, frying: the oil temperature is slightly higher, the blanking is rapid, and the maturity is consistent; Don't fry for too long. Stir-fry for a few seconds at last, and then cook immediately. ?

When making soft fried shrimps, I usually don't fry them again, because the shrimps are tender and tender, and they are very easy to cook. If we fry again, I'm afraid we can't master the heat and it's easy to fry old. Therefore, when frying, the oil temperature should be slightly higher, controlled at 60% to 70% heat (the method of testing the oil temperature is detailed in the steps), and the material must be discharged quickly, and the frying time should not be too long. Start a big fire before going abroad, and immediately take out the pot to ensure the consistency of shrimp maturity. The most important thing is to turn off the fire after the shrimp is out of the pot, otherwise the shrimp will taste greasy if it eats oil.