A net red dish "bubble shrimp" has caught fire, and many cooks have left messages begging for the method. So today, we will introduce you to the production method of this dish.

In fact, the production of this "bubble shrimp" is not complicated, the focus is on the modulation of the protein paste. Here are two recipes to introduce you to the paste.

Bubble shrimp production recipe 1

200 grams of egg white, 50 grams of starch, 20 grams of flour, 170 grams of cornstarch, 30 grams of water, 200 grams of peanut oil, 3 grams of baking powder.

Bubble shrimp making recipe 2

Mixing Batter:

1. Mix 150 grams of cornstarch, 45 grams of starch, 3 grams of flour, 8 grams of glutinous rice flour, 5 grams of baking powder.

2. Put 3 egg whites and 100g of water in the basin, add the powder and stir well, then add 130g of oil and stir well (add in three times).

Thickening:

In the pot, add water, sugar, white vinegar, salt, a little bit of each, thin thickening can be drizzled on the fried shrimp.

Technical Points

1. dry powder must be well mixed, it is best to use a fine sieve sifted once.

2. At the end of the batter, you should add the salad oil in small batches and mix well, so that the batter is mixed out, and the frying is relatively smooth without small lumps, and translucent state.

Here, I'd like to introduce you to a very popular dish of the same type:

Baked Crispy Fish in Pot Liquor

Production Process:

1. The first thing you need to do is to make sure that you have the right amount of water in the right place, and that you have the right amount of water in the right place, and that you have the right amount of water in the right place.

2. Take 10 pieces of water gurgling into the yard bucket, under a little salt, yellow wine into the bottom taste, pat a thin layer of dry powder on both sides, hanging protein slurry, piece by piece into the 40% hot oil, the fish slices quickly expand into a transparent ball, to be all under the pot, with a spoon to scoop up the hot oil to the water gurgling ball pouring, until the color becomes golden can be out of the pot.

3. Line a white plate with fried vermicelli and lettuce leaves, arrange the balls, and garnish the top of each ball with a little garlic sauce.

Making Pictures:

1. Remove the head and bones of the fish and cut into large pieces.

2. Pat down the thin powder.

3. Hang the protein paste.

4. Into the hot frying pan.

5. Fry until quickly expanded and transparent.

6. Keep pouring hot oil.

7. Fry until golden brown, then remove and control the oil.

8. Plate and serve.

Egg white pulp:

1. 350g of cornstarch, 350g of egg white, 40g of water, 2g of baking powder into the hopper, add 400g of peanut oil and continue to scratch until the oil, powder, egg white completely integrated into the sealed with plastic wrap into the natural molasses in the environment of 20 ℃, 12 hours, the next day to use.


Allow me to add a few more ingredients to the mix.

2. Stir in one egg white before use, for two purposes:One is to make the paste stronger, less likely to burst when frying, and the other is to increase transparency.

The key to making:

If you want to fry the bubbles bigger, the egg white paste can be adjusted to thinner, if you need to bubble small and solid, it can be thicker.