Cooking shrimp dishes, the main thing is to get rid of the dirty shrimp intestines directly, to prevent being astringent to jeopardize the taste. (Click here to see the rapid pick shrimp intestine method) want to maintain tender shrimp, pay special attention to the time of continuous high-temperature deep-frying also, cooking about 2min will be able to, shrimp body a turn red, then turn over, so shrimp will not be too old. If you do not love to eat shrimp shells, do not pay attention to the dish on a large object, you can first go to the head of the shrimp, shrimp brain, the remaining shrimp into a "golden shrimp ball", a mouthful of meat, eat more convenient!

Food: green shrimp (about 500 grams) 12, salted egg yolk 1, 1 green onion, 1 garlic, a small chili pickle white shrimp: wine 1 tsp, salt 1/4 tsp, 1 tsp protein, mung bean starch 1 tsp shrimp jacket: red flour 2 a teaspoon

Shrimp shells, open the back, intestinal mucus, gently kneaded with 1 tsp of salt, the salt will make the protein contraction. Shrimp Q pop, shrimp cleaned and controlled dry, take a flat plate, the bottom of a piece of kitchen blotting paper, shrimp flat to the top, and then covered with a piece of toilet paper, put into the freezer, so that the shrimp is completely soothing, take this moment to material preparation, salted egg yolks scooped out with a soup spoon, the protein is frozen and preserved, you can do salted egg steamed meat.

Egg yolks with a blade crushed into a puree reserved, green onions, bell peppers cut into circles, chopped garlic, shrimp from the freezer, add a little salt plus wine, protein left over eggs can be fried omelette, clear hand rubbed to the shrimp white foam, add a tsp of mung bean starch, scratched by hand, take a flat plate, sprinkle into the appropriate red cooking powder, shrimp placed on the top side, then sprinkle some red cooking powder, the shrimp, the shrimp, the shrimp, the shrimp, the shrimp, the shrimp, and then the shrimp, the shrimp. Shrimp wrapped in powder coating, wait a few minutes to let the powder coating moisture, so that when frying shrimp, the powder coating can firmly hold the shrimp.

Take a deep pot, pour in the remaining oil that can cover the shrimp (I use Olita heat-resistant sunflower oil), increase the temperature to 170-180 degrees above and below, turn off the heat, put in the shrimp, the coal seam gas on medium heat, gradually frying, shrimp is easy to cook, frying for about 30 seconds and then fish out, fish out of the powder, and then once again increase the temperature to 180 degrees Celsius, put in the freshly fried shrimp, the sound of the beginning of the popping sound is very loud until the sound becomes smaller, and the sound is not very big, and then the shrimp will be fried, and then the temperature is raised to 180 degrees Celsius. Fish out as fast as possible (about 10 seconds), do not need to fry too old, otherwise it will taste hard.

Step 4

The frying pan first warmed to the surface of the pan smoke and then add some oil, the remaining oil does not have to be too much, but the ambient temperature of the pot should be high enough, so that the egg yolks can be put into the rapid frying open, the yolks scrambled (can not be used in the photo of the type of spatula, the yolks will be placed on the spatula in the cracks, not very good mixing open), into the seasoning, stir frying into the aroma, into the deep-fried shrimp, mixing can be out of the pan.