Although the shrimp is small, its nutritional value is far from low. It is rich in inorganic salts, protein, calcium, iron and phosphorus and other nutrients needed by human body. Among the many practices of small river shrimp, Xiaobian's favorite is fried small river shrimp. Marinate the river shrimp with seasoning in advance, then wrap a thin layer of starch to form a paste, and finally fry it in an oil pan. Not long after, a salty and crispy fried river shrimp is out of the pan. Although it sounds simple to fry shrimps, it is not easy to fry them crisply. How to fry shrimps crisply and crisply requires a lot of attention.

First, raw materials

First, prepare the raw materials: appropriate amount of river shrimp, appropriate amount of starch, egg 1 piece, small green pepper 1 piece, cooking wine, oil and salt.

Second, the specific steps

1, Xiaohe shrimp is cleaned, put into the basin, marinate for about half an hour with proper amount of cooking wine and salt (the cooking wine removes fishy smell and the salt tastes good), and cut the small green pepper into small circles after cleaning.

2. After the shrimps are marinated, beat in the eggs, add a small amount of starch, and stir evenly with chopsticks, so that every shrimp can be hung with starch paste.

3. Put a proper amount of oil in the pot. When it is 80% hot, pour the river shrimp into the pot and fry it. Turn over after the bottom changes color. When both sides are fried until orange and yellow, put green pepper rings to taste it, and then quickly remove the fried river shrimp.

I've told you the common practice of shrimp in small rivers, and then I'll explain in detail how to make fried shrimp in small rivers crisp and crisp.

1 Beat an egg and add a small amount of starch before salting the shrimps, and the starch must form a paste to wrap the shrimps, which will increase the feeling of bulkiness and crispness when frying.

2. Pay attention to the heat. When the oil temperature reaches 80% heat, the shrimps will not be crispy if the oil temperature does not reach 80% heat.

Blanch the fresh shrimps in boiling water, fish them out and put them in a pot. While there are still residual water stains on them, put them in dry starch and cover them evenly. The oil temperature in the pot is higher. Put the pasted shrimps into an oil pan and fry them until they are golden brown. If they are eaten dry-fried, add salt and a little cooking wine to taste them when they are put into the pot after blanching.

If you want to fry it again, then you don't need to season it in advance, just add some garlic, sesame seeds and crispy peppers when frying, which is also crispy, spicy and delicious.