raw materials

5g of river shrimp, 1 egg white, 5g of monosodium glutamate, 7.5g of refined salt, 15g of starch and 4g of baking soda powder are carefully selected, and mixed evenly, with 6g of crude oil (actually consumed 4g) and 1g of sesame oil.

Method of making

(1) Peel shrimp shells from river shrimps, add 5 grams of clean water and mix well, wash shrimps twice, rinse them with clean water, pick them up, put them in a strainer to drain water, spread them in a ventilated place to dry for half an hour, then use a cleaning cloth to absorb water, put them in a bowl, add egg white, monosodium glutamate, refined salt, starch and baking soda powder, and then

(2) Heat a wok and put in cooking oil. When it is 6% hot, stir the shrimps with a spoon. When the shrimps are 9% ripe, pour them into a strainer and drain the oil.

(3) Mix the broth, monosodium glutamate, salt and starch into a thick soup, put the original pot on the fire, add the shrimps, pour the thick soup over a few times, add sesame oil, push it evenly and put it on a plate.

main ingredient: large shrimps.

seasoning: salt, monosodium glutamate and cornstarch

production: wash shrimps, drain them, absorb water with a cloth, add salt, monosodium glutamate, egg white and starch, mix well, add oil, put them in a refrigerator, wake up and wait for use, add oil to the pot until it is 3% hot, add shrimps, cut them quickly, pour them into a colander to drain oil, and put a little into the pot.

Features: Shrimp is bright and clean, crystal clear, crisp and tender, salty and delicious.