1, baking soda to continue to loosen:Perhaps some people feel that has been added to the Chen Village Alkaline, there is no need to add other loosening agent, the role of baking soda in addition to loosening the organization, there are pockets of water, and can prevent shrimp in the process of churning spit water.

2, low-temperature storage: we all know, shrimp marinated must be molasses for a period of time after the effect is good. Usually, everyone is stored in the 0-5 ℃ preservation box, and I will be adjusted to the temperature of minus 3-0 ℃. When stored at a low temperature for 30 minutes, the meat of the shrimp is tightened, just like making "white cut chicken", and the texture becomes more crispy.

3, peeled shrimp drowning method: peeled shrimp, do not rush to add ingredients, but first chilled 1-2 hours (chilled shrimp can be eaten more crisp texture). After chilling, mix 500 grams of shrimp, 2.5 grams of baking soda, 2.5 grams of edible alkaline water, and a little sugar (sugar can get rid of the bitter taste brought by the additives), put them into a large pot, put ice to cover the shrimp, and molasses for 3 hours.

Covering with ice makes the shrimp whiter in color and the meat crisper. Remove the shrimp and rinse, also for 3-4 hours. When rinsing, it's best to keep the water temperature below 10 degrees Celsius, or else the meat will be easily loosened by prolonged rinsing.

Extended information:

p>1, sizing: shrimp remove the shrimp line cleaned, be sure to drain the water, add a little salt marinade, so that the shrimp have a bottom flavor. In the marinating process, shrimp will have water discharge, this time you need to squeeze the water, add egg white, starch, pepper, etc., stirring in one direction on the strength. Finally, you can add a little oil and stir well, not only to lock the water in the shrimp, but also to prevent sticking when the next pot.

2, refrigerated: shrimp batter, do not rush into the pot, can be placed in the refrigerator slightly chilled, both to prevent desiccation, but also to make the meat more Q Q弹.

3, the pot: frying shrimp, the oil temperature should not be too high, otherwise the shrimp color is not correct, sticking to each other, the meat old firewood. Oil temperature

4, into the hot shrimp into the pot, gently stir fry can be, do not stir violently.

5, seasoning: because the shrimp itself has a fresh flavor, in the marinade has also been flavored, so it is not appropriate to use too much seasoning, with a small amount of wine, salt can be, do not let the seasoning cover the shrimp refreshing fresh flavor.