Pick the viscera with a bamboo stick.
Cut the belly horizontally for about three times, so that the fried shrimp will be straight. It looks better.
4 dry the water with a paper towel
5 Dip shrimp with starch.
6 Put the shrimp soaked with starch into the stirred egg liquid and soak it evenly.
7 Put the processed shrimp into the dry bread flour and wrap it with a layer of bread flour.
After the processing procedure is completed, put it in the refrigerator for half an hour, so that the bread flour will not fall off easily when frying.
Next, fry with 180 degrees. Be careful not to fry, it's bad for your health. Anything excessive must be thrown away.
Finally, load the plate. Take some green leaves that can be eaten raw, add some potatoes Sarah, and put two tomatoes. Try to make them delicious and beautiful.
Fried skills-in the eyes of friends who want to fry shrimp.
First, stir-fry the raw materials with soy sauce, salt and wine, then put them in a hot oil pan and fry them thoroughly with strong fire. Generally, it does not hang paste, and it is crispy outside and tender inside after frying.
2. Dry frying: mixing the raw materials with seasonings, removing water, and frying after mixing with flour. Can make raw materials brittle and brown.
Stir-frying and dry-frying must be based on the properties of raw materials, such as old and tender, and master the oil temperature and temperature. Usually tender and small raw materials, such as strips, blocks, slices, etc., should be put into the pot when the oil is boiled, and the frying time should be short. When it is about 80% ripe, it should be put into the frying pan after the oil is boiled. When the oil is 70% to 80% hot, put the whole material with large shape into the pot, stay in the pot for a long time, or fry it several times at regular intervals. Sometimes, the pot end can be separated from the fire several times to make a dish that is crispy outside and crispy inside. The raw materials for stir-frying and dry-frying are generally prepared immediately after frying, and the dishes are served with seasonings.
Third, the crispy fried raw materials are steamed, egg whites and batter are hung outside, and then fried in a pot (some are not paste, most of them are boneless raw materials, and most of them are boneless raw materials). In operation, after the oil is boiled, the raw materials are fried in a pot until the outer layer is dark yellow and crisp. Brittle frying is characterized by brittle outside and rotten inside, and its brittleness is abnormal.
Four, soft frying with small pieces, thin slices, rectangular strips and other raw materials, after hanging paste, the oil in the pot will be endogenous when it is cooked to 60%, and when the temperature is too low, the pulp will be removed. When frying, the raw materials should be dispersed in the pot to avoid adhesion, and the pills will be fried until the appearance is hard. Take out the pills when they are ripe, then boil the oil in the pot and fry them once. This frying method takes a short time and is characterized by crispy outside and tender inside.
5. Paper-wrapped frying Paper-wrapped frying is mostly made of fresh, boneless clean materials, processed into sheets or dices, mixed with egg whites, added with ingredients and seasonings, wrapped in sticky rice paper or cellophane, and fried in oil. The characteristic of this frying method is to keep the original juice and make the raw materials particularly fresh and tender. Use strong fire when operating, release the raw materials when the oil is cold or 40% to 50% hot, and eat it when the oil boils and the paper bag floats into golden yellow.
Six, crispy fried raw materials with skin (generally whole chicken, whole duck and the like), first remove with boiling water, so that the skin shrinks and tightens. Spread maltose on the surface, dry it, put it in a hot oil pan, keep turning, and pour hot oil into people's abdomen. When the whole fry is light yellow, raise the oil pan, let the raw materials soak in the oil and fry thoroughly before taking it out, and take it out when the oil temperature rises.
You can fry all kinds of flavors.