From March to May every year, it is the best time for small river shrimp. At this time, the river shrimp is cheap and particularly fresh. When I went to the supermarket after work last night, I found that the supermarket was promoting the sale of river shrimp. At ordinary times, a catty of shrimp in 20 yuan needs 15 yuan. I also bought a catty to try at home.
In the past, there was a saying among the people that "rotten fish and shrimp make friends after eating them". In other words, fish and shrimp were terrible dishes at that time. There are many children in our family, and the conditions are average. We are reluctant to buy fresh fish and shrimp on weekdays. My mother always goes to the vegetable market to pick cheap and not very fresh fish and shrimp and buy them for us to eat. Although the fish and shrimp are not fresh, my mother's cooking is great and easy to make.
Now that people's living standards have improved, they will buy fresh fish and shrimp. Like this kind of river shrimp, some of them are alive and kicking when bought, and the freshness is absolute! However, there is another trick that many people don't know, that is, look at the color: the whiter the color of shrimp, the worse the water quality of shrimp. On the contrary, if the tail of shrimp is pink, the water quality of shrimp is better. If the water quality of shrimp is particularly good, the whole body color of shrimp will be red.
Shrimp is tender and beautiful, and both fried and fried are delicious. My family's favorite way is to stir-fry and eat. The fried shrimp is crisp and crisp, and it will break into slag when chewed gently at the entrance, not to mention how fragrant it is! Speaking of fried shrimps, almost everyone can fry them, but some people fry shrimps that are not crisp or greasy, and even have a mouthful of oil. In fact, the seemingly simple fried shrimp also has tricks. Let's share what I learned from my cousin. Let's take a look:
Fried shrimp: shrimp powder starch salt cooking wine oil ginger
1. First, wash the river shrimp with clear water for several times, put the washed river shrimp into a large bowl, add a little salt, appropriate amount of ginger and cooking wine and marinate for 15 minutes to taste and remove fishy smell.
2. Fifteen minutes later, we pick out the shredded ginger, pour out the marinade, then add 2 tablespoons of flour and 1 tablespoon of starch, and stir them evenly with chopsticks so that each shrimp is evenly stained with flour and starch.
Is it flour or starch when frying shrimp? The answer is 2 tablespoons of flour and 1 tablespoon of starch, and the ratio of flour to starch is 2: 1. Don't just use flour or starch, because the shrimp fried with flour is not crisp, tastes hard and absorbs oil. Shrimp fried with starch will feel crisp when it is just out of the pot, and it will become soft after a while. When the two are combined, the fried shrimp will be crisp, crisp, cold and not soft.
3. Pot Negado oil. When the oil temperature is 50% hot (when chopsticks are inserted into the oil and dense bubbles are formed around the chopsticks), shake the shrimps evenly and put them into the pot, then turn them over with a colander several times from time to time to prevent the shrimps from sticking together, fry them to Huangshi, and take out the oil under control.
4. When the oil temperature continues to rise to 70% to 80% heat, pour the shrimp again and fry it again. The fried shrimps are more crisp, and at the same time, they can force out the excess oil in the shrimps, so that the shrimps are not greasy but crisp. The frying time should not be too long, only 30 seconds. When the time comes, control the oil and take out the shrimp. It's delicious.
There are two secrets to crispy fried shrimp: one is to adjust the proportion of batter; The second is to re-bomb. Do these two things well, and you can also fry crispy river shrimp. I'm Xiaofeng. If you like the food shared by Xiaofeng, don't forget to pay attention to Fengzi!