The treatment of river shrimp is very delicate, first of all, we should choose a larger head, so that the shrimp meat is more delicious; shrimp bought back to the shrimp whiskers and eyes partially cut off, so that is in order to make the explosion out of the river shrimp each one is very clear, rather than entangled together. Popped out of the river shrimp if tangled together, eat in the mouth shrimp whiskers will have a similar feeling of hair, the taste is very uncomfortable. When the river shrimp is popped over high heat, its entire head will open up, especially the gills of the shrimp, which are very visible and will make the head of the shrimp very large.

Bursting is a very important keyword when frying shrimp. We all know that people need a fuse to get angry, bombs need a fuse to explode, in fact, oil-boiled shrimp also need the same. If you want to make oil-boiled shrimp have a very good effect of fire, we also need a fuse, this thing is water.

Blast when the first oil to 60-70 degrees, the pan around the smoke when the oil temperature is enough, this time to deal with the river shrimp into the oil, the oil will instantly flip up, the entire frying pan will boil. A moment of boiling frying pan will slowly become smaller, this time the water debut, this process requires a little bit of courage, a lot of professional sausage masters in the beginning of the study of this dish will not operate this step, with a spoon to take a little bit of water, the amount of roughly the amount of coins is also a dollar coin portion of the water into the frying pan, and then you'll find that the whole frying pan are beginning to boil. This process is to let the oil once again "fire". Why let the oil "fire"? It's like a man who normally can lift 80 pounds. But if he is angry, he may be able to lift 150 pounds. When a person is angry, he is affected by psychological effects and his power can become infinite.

The control of oil temperature is the key to popping river shrimp. Before the river shrimp in the pot, the oil temperature in the pot has 220C, river shrimp in the pot, the oil temperature will drop to about 180 ℃, this time under a little water, will allow the oil to quickly return to the temperature of about 200 ℃, and then picked up the river shrimp will be bursting with the outside of the burnt inside tender. Of course, the whole process of oil explosion not more than 7 seconds, because the river shrimp is very small, if the time is too long, the shrimp will lose the taste, and even burnt off can not be eaten.

Raw materials: 300g river shrimp

Seasoning: 2g of soy sauce, salt 1g, sugar 4g, 500g of oil, 5g of yellow wine, 5g of water

Method of production:

1. river shrimp washed, to remove the whiskers and feet, the eyes of the above part to be used.

2. 500g of oil in the pot, burned to seventy percent hot (slightly smoke), pour into the river shrimp fried 30 seconds to lift, the oil temperature and then heated back up to seventy percent hot, and then brought into the river shrimp fried 10 seconds to lift.

3. Another pot, add 5g of water, 5g of wine, 2g of soy sauce, sugar 4g, salt 1g, stir fry over high heat until the sauce is sticky, pour into the river shrimp stir fry evenly.

Features of stir-fried river shrimp: salty and sweet, fresh and delicious.

The key to production:

1. Selection of river prawns to large for the best.

2. The oil temperature must be high when frying, and the time in the pot is short.

3. The sauce must be fried until thick.

Tip: Jiangnan cuisine in the oil explosion shrimp or, Hangzhou Longjing shrimp or, are used in river shrimp, minus the whiskers of the river shrimp can make the dish more exquisite, less sticky.