Fried shrimp

Fried shrimp (2 pieces)

Onion1root

Ginger1small pieces

Dried Chili 5 ge

Seasoning [1]

Edible oil 500g

(actual consumption of 30 grams)

Sesame oil1spoon

Soy sauce1spoon

Cooking wine 2 tsp

Balsamic vinegar1spoon

Salt1spoon

Sugar1spoon

Monosodium glutamate1spoon

method of work

1. Shrimp must be trimmed and washed for later use; Wash dried chili and cut into sections; Wash onion and shred; Wash ginger and cut into powder;

2. Heat the oil in the hot pot to a high temperature, pour in the shrimp, turn it over several times, quickly pick it up, drain the oil slightly, then put it in the pot, and repeat this for three times;

3. Leave a little oil in the pot, add pepper, shredded onion and stir-fried Jiang Mo, pour in salt, monosodium glutamate, sugar, balsamic vinegar and soy sauce, stir fry for a few times, add cooking wine and stir well. When the juice thickens, pour in river shrimp, stir fry for a few times and pour in sesame oil.

characteristic

Delicious, crispy and delicious.

Tips

Deep-frying for three times can make the shrimp crispy outside and tender inside.

Remove the intestinal mud from the second quarter with a toothpick, then cut off the head and remove the shrimp shell, leaving the tail, clean the tip of the tail with a knife so that water will not stay at the tail, make three cuts in the abdomen (don't cut it off), and then straighten the shrimp, and then you will hear the sound of broken tendons. After handling the shrimp, sprinkle a little salt and pepper (both positive and negative), which will increase the sweetness of the shrimp.

How to edit the batter

Prepare an egg yolk and break it up. Add 150cc water and stir it, so that it will be crisper when fried. Then add low-gluten flour and stir it a little, and feel the batter a little flowing with your hands.

Fried secret editor

First, evenly wrap the pre-treated shrimps with thin flour and add a little sesame oil in the frying oil to increase the flavor and color of frying. The oil temperature is about 180 degrees, and the oil temperature test can be based on dropping one or two drops from the lake just now to see if the batter is quickly dispersed. Hold the shrimp tail first, let the shrimp oil in the oil for a few times, then put the shrimp into the pot, and then pour the batter on the shrimp to make the shrimp stick to the batter. Because the shrimp has more water content, there will be more bubbles in the pot. When it is calm, you can use chopsticks to touch it and feel crispy.

Metapenaeus ensis 400g, green and red peppers 50g each, onion 50g, salt 5g, chicken essence 3g, soy sauce 1 g, cooking wine 20g, starch10g, flavored pepper and salt 2g, salad oil 50g (actual consumption100g).

Method:

1, metapenaeus ensis, cut off the whiskers, wash them, roll them with starch, grab them evenly, fry them in 70% hot oil, take them out, and control the oil for later use.

2. Leave a little base oil in the pan, stir-fry the green pepper and onion, add the fried metapenaeus ensis, add salt, chicken essence, soy sauce, cooking wine, flavored pepper and salt, and stir-fry evenly with low fire.