The method of making bubble shrimp was once a secret in the industry. With the development of the times, it has become public, and now it is easy to make bubble shrimp at home. The premise is to master these three points: ① Pretreatment of shrimp; (2) the skill of preparing bubble shrimp "egg white paste"; ③ Control of oil temperature.

as the name implies, the finished product of bubble shrimp is like a bubble, big and hollow! It sounds amazing. How did you turn a shrimp into this shape? In fact, the principle is quite simple, mainly due to the egg white paste! It is made of egg white, corn starch, fried flour, peanut oil and other ingredients.

Among them, the combination of corn starch and egg white, the former gelatinizes when heated, while the protein contained in the latter denatures and becomes "gelatinous", forming a solidified layer to wrap the shrimp together, taking this as the premise. Therefore, it is not enough to rely on these two kinds alone, but also to cooperate with baking powder, which can quickly release carbon dioxide when it encounters high temperature, and achieve the effect of fluffy and crisp. Peanut oil also plays a complementary role. In the mixed batter, when the oil is fried at high temperature, it runs out, so it bulges and forms bubbles.

I understand the production principle, so I will share the specific methods below. The whole process is full of dry goods, and it is recommended to collect and forward them.

ingredients: one catty of prawns.

ingredients: 8g of corn starch, 2g of flour, 15g of peanut oil, 5g of clear water, 2 egg whites and 4g of baking powder.

ingredients: ginger onion, white sugar and white vinegar.

production process

1. remove the head of the prawn, peel the shell to the last eye of the tail, and keep the tail, that is, peel it into anchovies. Then remove the shrimp line, cut a flower knife along the shrimp back to the middle of the shrimp, and the distance between each knife is about 3 mm, then clean and drain the water.

2. Put the washed prawns into a large bowl and start seasoning. Add ginger and scallions, a little pepper and cooking wine to remove the fishy smell and enhance the fragrance, and a little edible salt to adjust the bottom taste. Stir well and marinate for later use.

3. It's the critical moment. Mix the egg white paste! Prepare an empty bowl, add corn starch, flour, baking powder, egg white and clear water in turn, and stir well until there is no dry powder, no granules and a very delicate state.

then pour in a small amount of cooking oil several times, which is divided into three times according to the industry standard. After each pouring, you must mix it completely before you can pour the oil again. The final protein paste is delicate and thick, and the chopsticks can stir up the protein paste and slowly flow down continuously.

4. Put the shrimps into the egg white paste and mix well for later use.

5. Put a fire in the pan, inject wide oil, raise the oil temperature to 5% heat, and use chopsticks to test it. If you insert it into the pan, bubbles will appear. Then grab the shrimp tail, brush it with the protein paste again, turn to low heat and fry it in oil in turn. At this time, you still hold the shrimp tail and wait until the shrimp floats before you let go.

6. During frying, you should pour oil on the shrimp to speed up the expansion. After molding, continue frying for about 5 seconds. When it is slightly yellow, you can take out the oil and set it aside.

7. Pour out only a little oil, add a tablespoon of white sugar (about 4g) and the same amount of clear water, stir-fry until medium and small, and add a few drops of white vinegar. Then it is stirred into a "glazed glaze", that is, the color of the sugar solution is translucent, and it can flow down slowly in a straight line without interruption.

8. Evenly pour the boiled syrup on the bubble shrimp.

(1) What kind of shrimp is suitable for bubble shrimp?

as long as it is a medium-sized prawn with high freshness, such as metapenaeus ensis, prawn, prawn, prawn and so on. Shrimp that is too small is not recommended. First, it is troublesome to deal with it in the early stage, and second, it is not bulging enough to look beautiful.

can you make something as big as a crayfish? The answer is yes, but the processing method is different. You need to take lobster meat first, cut it into thin slices, marinate it, pat it with a thin layer of dry starch, and then fry it with egg white paste.

Actually, not only shrimps can be made into bubbles, but also fish, such as tofu fish. Take bone slices, and the subsequent steps are the same. It looks good when fried.

(2) Why is the shrimp back cutting knife?

If the shrimp doesn't use a cutting knife, it will curl up into a ball when it encounters high temperature in the frying process, which will cause two problems. First, it is difficult to expand and shape. After all, the body and tail will be kissed together, and it is inseparable! The second is the deformity of the finished product, which affects the face value and appetite. Therefore, this step can't be ignored, which is not only one of the key factors to form bubbles, but also convenient to taste when pickling, and the interaction of batter when frying, which can be pulled outward to form bigger and better-looking bubbles.

(3) Why do you need to add a small amount of oil for many times when mixing egg white paste?

adding oil to the egg white paste at one time is difficult to stir, and it cannot be better integrated into the paste. This is even more similar to the fact that a small amount of meat can be eaten into water many times, and the same is true of egg white paste.

(4) When frying, why not put the shrimp directly?

There is a certain threshold for making this dish when you are new to it. You should be careful to avoid failure. Therefore, it is not recommended to put the shrimp directly into the oil pan, mainly to prevent the shrimp from sinking and touching the bottom of the pan, resulting in partial desquamation and thus unable to bulge.

If the oil temperature is high, and the temperature is 67%, then the shrimp can quickly expand and float when thrown directly. But the problem is that if you are not skilled, it is easy to overheat, which leads to blasting, which is not worth the candle.

(5) Why should white vinegar be added to the boiling syrup?

adding white vinegar can delay the change speed of sugar solution, which is beneficial to observe and stop it in time when it is boiled to a suitable degree. Secondly, adding white vinegar can make the color of syrup white and reduce the greasy feeling of white sugar.

? Choose fresh shrimp as far as possible, the head of the shrimp is not black and loose, the body of the shrimp is shiny, and the shell does not fall off. It can only swell up when fried and will not explode easily. If it is frozen shrimp, it must be completely thawed before it can be used to make this dish.

? When cutting shrimps into a flower knife, you need to be careful, and the knife should be gentle and considerate, so as to avoid being too deep and not too shallow, otherwise it will curl up when fried.

? There are many recipes for mixing egg white paste, but egg white, baking powder, oil and corn starch must be standard. Among the starch used, it is suggested to choose corn starch first, which has stronger water absorption than potato starch and is not easy to desquamate. The amount of baking powder should be appropriate. Without it, the bubbles are not big, while with it, it is explosive.

? When frying, you need to be careful not to fry for too long. You can't wait until it is golden yellow, or it will explode. You should take it out a few seconds after floating and expanding.

? If it is too troublesome, the last step can be omitted, that is, the step of boiling syrup. You can eat it directly, or dip it in ketchup.

It's no secret that bubble shrimp is now. As long as you master three key points, namely, pre-treatment of shrimp, preparation of egg white paste and control of cooking temperature, you can also make decent bubble shrimp, and its taste is not inferior to that of restaurants.

how to make bubble shrimp ......................................................................................................................................................................

3. Preparation of paste: Mix 15g of raw flour, 45g of starch, 3g of flour, 8g of glutinous rice flour and 5g of baking powder for later use, pour 3 egg whites and 1g of water into the pot, add the mixed flour and stir hard, and then add 13g of oil. The best effect of this paste is that it is kept in the refrigerator for 12h, which is the real bubble shrimp in our hotel. That's all for today's bubble shrimp. Thank you.

I know about this "bubble shrimp" in two completely different ways, both of which are named after the final form of the dish and the phenomenon in the cooking process. Because the title is not illustrated, I will introduce both of them. In short, it is good to know more about one food practice.

(This dish is really more in line with the name "bubble shrimp", after all, the appearance of fried shrimps is the shape of big bubbles)

Preparation materials: 1 large green shrimps or white shrimps, 1g starch (3: 1 potato starch and corn starch), 3g aluminum-free baking powder, 1 egg, peanut oil, water, salt, cooking wine.

Production steps

Key points:

(1) The batter with this bubble is best prepared by the combination of two kinds of starch recommended by us, and baking powder is basically indispensable to achieve the degree of big bubbles, so that baking powder will react quickly at high temperature when frying, and gas will be generated to make the batter fully expand, so that obvious big bubbles can be obtained.

(2) This dish doesn't need to be fried for a long time. Basically, the bubbles are golden yellow, and after the texture becomes crisp, the shrimps inside will definitely be cooked. If fried for too long, it will not only look bad, but also taste bad. If you are afraid of bursting the blown bubbles, you can use a high-temperature resistant spoon to scoop up some oil from the pot and pour it on the shrimp balls, so that it is not easy to destroy the appearance, and it can also prevent the oil temperature from rising too high.

Hello, I'm an official Lin, and my answer is: "Bubble Shrimp", also known as bubble shrimp, is not a traditional dish or a classic dish, but an innovative and popular dish in modern times, which is loved by diners of all ages, men, women and children because of its golden and attractive color, crisp taste and varied nutrition. In addition, because the bubble shrimp itself is very easy to mix in taste, it can almost make all kinds of imaginable flavors such as "spicy, salty, sweet and sour, spicy" that everyone can eat, and everyone can make all kinds of delicious bubble shrimp that they like to eat according to their own taste preferences. Therefore, bubble shrimp is becoming increasingly popular.

Although bubble shrimp is a new popular dish in modern times, its practice is not sloppy at all. Not only is it full of operation details and blending ratio, but also there are many points to pay attention to, so students must pay more attention to when cooking this dish at home. A well-cooked bubble shrimp, even if it tastes ordinary, can greatly give diners different temptations visually. Of course, Being able to make the taste good at the same time is a special bonus. In addition, because the dish of bubble shrimp itself has no spit such as bones and fishbones, it can be directly eaten without residue, and it is delicious and full of mouth, so bubble shrimp is also a necessary home-cooked food to coax children into hurting the elderly. I won't say much below. Brother Xiao Lin will share with you a delicious bubble shrimp method that is easy to cook in the family, easy to control in taste and loves by all ages. Welcome to collect, learn and make it.

Ingredients: 5g prawn (fresh or frozen)

Ingredients: 2 eggs, 2 pieces of green onion, 1 small piece of ginger, 2 red peppers, and 1 small handful of coriander (with a little emphasis on ingredients)

Seasonings: water, starch (with corn starch), cooking wine, pepper, white sugar, salad oil (or. The effect is slightly worse), white vinegar, sesame oil, salt and edible oil are appropriate

-Start making-

①: First, remove all shrimp shells, shrimp heads and shrimp lines except the tail, wash and drain them, cut the shrimp back evenly and horizontally into a half-centimeter knife with a knife, and then cut it slightly again after cutting until the whole shrimp body can be straightened only by grasping the tail, but don't cut it, and put it into a bowl. (Note that this step here is the key to the appearance of bubble shrimp, because the shrimp itself is curved, so it is necessary to change the knife slightly to straighten it).

②: cut ginger into large pieces, pat it loose and put it in shrimp, and cut a section of green onion and pat it loose, then add a little salt to the bottom flavor in turn, and add a little pepper, cooking wine and sesame oil to remove the fishy smell and enhance the fragrance, then grab it and marinate it for 1 minutes. —— (Note that this step of marinating shrimp is very important, which is the basis for the full mouth of bubble shrimp).

③: Take a large bowl, and start the most critical paste mixing. First, knock in the egg whites of 2 eggs (the yolk can be used for other cakes when it is not used), then add 5 grams of clear water (consistent with the egg whites) and 1 grams of corn starch, and mix them evenly with clean hands until there is no pimple. -(Note that it is very important to adjust the batter ratio here, without adding flour, and the starch must be corn starch, which will be explained later).

④: Finally, add 2ml of salad oil in three times, and grasp it evenly by hand while adding it. You will find that the batter after adding the oil becomes more and more sticky. Stir and grasp it until all the salad oil is added, add 2g of baking powder, continue to stir and grasp it until it is creamy, and put it aside for later use. -(Note, you must add oil here to mix the batter, and you must first grasp the corn starch until there is no pimple before adding the salad oil, and the oil should be added in three times).

⑤: shred the other section of onion, remove the pedicel of red pepper, shred coriander, take a small bowl and put all the ingredients into it, add enough water to slightly cover all the ingredients, and soak for later use. -(Note that this step of soaking is very important. The ingredients need to be soaked once, but they should not be soaked too early. Soak them before frying the shrimp, which will be explained later).

⑥: Start frying below, add enough cooking oil into the pan, heat it to 6%, turn to low heat, take out the marinated shrimp and put it in the batter once until it is evenly pasted, then hold the shrimp tail by hand, let the wrapped shrimp meat go into the pan first and shake it back and forth at the same time, let go, repeat this step until all the shrimps are cooked, turn to medium heat, and pour the hot oil next to it on the shrimp. At this time, it can be found that the shrimp body gradually begins to bubble and float to the oil surface. It is not necessary to fry for too long, and it can be fished out repeatedly until the shrimp floats to the oil surface and the bubbles swell evenly and the color is golden. Drain the oil and put it on a plate for later use. —— (Note that the temperature of fried shrimps in the pot here should be slightly higher. When it is about 6% hot, you should lower the firepower and start to wrap the shrimps. When you fry the shrimps, you should first hold the shrimp tail and shape it before letting go).

⑦: Heat the pot again, add 15 ml of clear water and 4 g of white sugar, stir and fry with a spoon at low and medium heat until it is saccharified and turns into a silky syrup, add a little white vinegar to enhance the flavor, and add a little salt to make it fragrant. After stir-frying, evenly sprinkle it on the surface of the bubble shrimp just fried.

⑧: Finally, take out the previously soaked shredded onion, shredded red pepper and coriander, drain them, and spread them on the surface of the bubble shrimp, and this bubble shrimp is ready.

production picture: this one is attractive in color, crispy in mouth, sweet and sour, salty and delicious.