Popping shrimp practice:
1, 500g of small river shrimp washed, with scissors to cut off the shrimp whiskers.
2, a small piece of ginger shredded, 3 cloves of garlic minced, a small handful of small green onions cut into pieces spare.
3, in a bowl, put 4 spoons of Meiji fresh, 2 spoons of sugar, 2 spoons of water and 15g of rose wine into the sauce.
4, pour in a pot of oil can not over the shrimp, the oil temperature to 160 degrees into the drained shrimp, deep-fried until golden, and then remove the oil temperature to 180 degrees into the shrimp and deep-fried for 30 seconds until the surface is crispy, remove and drain the oil spare.
5, leave a little oil in the pan, put ginger and garlic, pour in the sauce to boil, add the green onion and fried shrimp, stir-fry constantly for about 30 seconds.
6, until the sauce is dry, the color of the shrimp is shiny golden can turn off the fire, out of the pan on the plate, oil explosion shrimp finished.
Oil explosion shrimp is a special dish, belonging to Shanghai cuisine. Usually choose small and medium-sized shrimp, canola oil pan frying shrimp with high fire, burned shrimp crispy outside and tender inside. Shrimp shells red and crispy, if that is the case, the entrance of a touch that is off, shrimp meat tender, slightly sweet and sour, unique flavor. This dish sauce red, shrimp outside the crisp inside tender, with a savory flavor.
Shrimp by the oil explosion, the surface of the oil light lubrication, shrimp shell thin bright transparent, so also known as bright shrimp sizzling; oil explosion shrimp burst old, young burst two kinds. This dish is the South of the traditional wine good.