PS: Pay attention to hold down the black shrimp line with your fingers when taking the shrimp line, and then gently pull it out along the curvature of the shrimp.
2. After the prawns are processed, wash them with clear water, put them in a bowl, add a spoonful of cooking wine and 1g of edible salt, grab them by hand and marinate them until they are tasty.
3. Dry all the water in the marinated prawns, and sprinkle some starch, so that each prawn can be evenly coated with starch.
PS: The prawns will be crisper after being coated with starch, and the taste will be greatly improved. However, when starch is used, you should pay attention to it, just wrap it in a thin layer.
step 2: adjust the salt and pepper. Put 3g white pepper, 3g pepper powder and 3g edible salt into a small dish and mix well.
Step 3: Take the pan and add a small amount of cooking oil. When the cooking oil is 6% hot, turn off the heat. Put the prawns wrapped in flour into the pan and fry them in turn. When one side is golden, turn to the other side to continue frying. When the prawns are golden on both sides, take them out and drain the oil.
PS: be sure to turn off the gas before frying prawns, so as to avoid the oil temperature from rising further and frying prawns.
step 4: start a new pot, pour the oil of the prawns into the pot again, add a proper amount of minced garlic and saute until the garlic is fragrant, then add a small amount of chopped green onion and stir-fry for a few times.
Step 5: Pour in the prawns fried in the previous step, then add the previously stirred salt and pepper, stir-fry for about 1 minute, and then take out the pan.
1. Raw materials
First, prepare the raw materials: appropriate amount of river shrimp, appropriate amount of starch, 1 egg, 1 small green pepper, cooking wine, oil and salt
2. Specific steps
1. Clean the river shrimp, put it into the basin, and add appropriate amount of cooking wine and salt to marinate it for about half an hour (cooking wine removes fishy smell and salt tastes).
2. After the shrimps are marinated, beat in the eggs, add a small amount of starch, and stir evenly with chopsticks, so that every shrimp can be hung with starch paste as much as possible.
3. Put a proper amount of oil in the pot. When it is 8% hot, pour the shrimp into the pot and fry it. Turn over after the bottom changes color. Put green pepper rings on both sides until it is orange and yellow, and then quickly take out the fried shrimp.
1. Beat an egg and add a small amount of starch before salting the shrimps, and the starch must form a paste to wrap the shrimps, so as to increase the feeling of bulkiness and crispness when frying.
2. Pay attention to the heat, and don't put the shrimps in Xiaohe until the oil temperature reaches 8% heat. If the oil temperature doesn't reach 8% heat, the fried shrimps will not be crisp.
How to make it
1. Remove the intestinal mud from the shrimps, wash and drain them, and marinate them with onion, ginger, Shaoxing wine, refined salt and pepper for 3 minutes.
2. Dip the shrimp in flour first, then in egg white, and finally in bread flour;
3. Put three tablespoons of salad oil in a deep dish, add shrimp after 4 minutes of high heat, and then heat for 3 minutes.
Fried shrimp
Material
Ingredients: 5g of green shrimp,
Seasoning: 1g of wheat flour, 1g of salt and 15g of vegetable oil
Practice
1. Cut off the whiskers and feet of the shrimp, wash them with clear water, then pick up other debris and drain off the water. Put it in a pot and sprinkle a layer of salt and mix well. When it is salty, mix with flour.
2. Heat a wok with strong heat until the oil is hot and the shrimp explodes. When frying, stir it frequently with long chopsticks. When the shrimp is golden yellow, take it out and drain the oil in an iron fence.