Because the selected shrimp is not green shrimp, it is red, not the kind of crystal clear white. However, it doesn't hinder its smoothness, tenderness, crispness and sweetness. The crystal shrimp is in the hotel, with a little bit on a big plate, which looks high-grade and exquisite, so I don't think it can be done well at home. In fact, hotels have hidden rules. Many ingredients are specially processed, so they will show effects that cannot be achieved at home.

Raw materials:

Shrimp.

Ingredients:

Ginger, egg white, edible baking soda.

Seasoning:

Salt (1.5 teaspoons for three times, cooking wine, white pepper, starch, broth.

Practice:

1, raw shrimp

2. Wash the shrimps, use a clean towel, repeatedly press them a few times, don't use too much force, and absorb the water.

3. Dry shrimps, use salt, white pepper, baking soda, cooking wine, pickling and put them in the refrigerator for 2 hours.

4. Remove the shredded ginger from the marinated shrimps, wash and repeat step 2 to absorb water, add egg white, white pepper, salt and starch, mix well and marinate for ten minutes.

5, put oil in the pot, 70% hot, stir-fry the shrimp, and change color.

6. Drain the shrimps for standby, pour out all the oil in the pot, thicken the broth, salt and white pepper, and turn them into lotus root paste. Pour the shrimps in and turn them evenly.

Baking soda can not be put away, and the tissue with shrimp will be fluffy and crisp.

In the last step, I added a little shrimp oil, which really gilded the lily.

Shrimp must be fresh, the taste is really different. It is best to choose green shrimp.

The salt was put three times, but only one teaspoon was used, because it was washed off after pickling. 0.5 teaspoon of the second pickled shrimp and the thickening part respectively. That will do.