Material:

Shrimp 4g, 1/2 teaspoon of salt, 1 teaspoon of cooking wine

Egg, 1.5 tablespoons of dried starch

Flour, 1.5 tablespoons of cooking oil

Practice:

1. After the shrimps are naturally thawed, wash and remove the shrimp lines (some high-quality single frozen shrimps have removed the shrimp lines, but

2. Add salt and cooking wine, put on disposable gloves, "massage" the shrimps (catch them evenly) and marinate for 5 minutes.

3. Add an egg, flour and dried starch; Add 1 tablespoon each first, and then adjust according to the situation.

4. Continue the "massage" for a long time, and feel the sliminess and the shrimps are evenly covered with a layer of grout.

5. State after pasting. The hanging paste should not be too thick, otherwise the fried shrimp crust is too thick, which will not be delicious. After hanging the paste, let it stand for 5 to 1 minutes to let the shrimps "rest".

6, oil pan, medium fire, hot pot with cold oil, heating for a while, use chopsticks to test the oil temperature.

7. Quickly feed shrimps individually, ensuring that they do not stick together, and quickly-ensuring that the maturity is consistent.

8. Immediately reverse the face after all of them are put in. When the frying color is golden and light, turn on high fire and fry for a few seconds, and reverse the face quickly.

9. It must be golden yellow. Take it out immediately and drain the grease.

1, put it on oil-absorbing paper to absorb excess grease, and put it on a plate and serve.