Oil popping shrimp tutorial
"This oil popping shrimp is a famous Su cuisine, and the most famous is the Hangzhou oil popping shrimp, folk have "to Hangzhou do not eat oil popping shrimp, equal to not come to Hangzhou," said, both in terms of appearance and taste, are undoubtedly for the table to add a touch of color. A splash of color. Deep-fried shrimp shells red color, red and crunchy, and shrimp meat if the separation. Gently into the mouth, a touch that is off, the tongue immediately touched the tender shrimp meat, salty and slightly sweet, unique flavor, let a person have a long memory. Let's learn how to make fried shrimp together!
Main Ingredients: fresh shrimp (500 grams)
Seasonings: chopped scallions (20 grams), ginger (20 grams), white wine (25 grams), sugar (25 grams), monosodium glutamate (appropriate), salt (moderate)
Steps to practice:
1, the shrimp head to remove the whiskers to wash and control water;
2, the pot pour oil to boil;
3, will be dealt with shrimp poured into the pot for deep frying;
4, deep frying until the shrimp shells and shrimp meat can be separated, fish out to drain the oil;
5, the original pot of large fire to hit the bottom of the oil, put onion and ginger minced;
6, burst incense Pour into the fried 'shrimp, quickly stir fry;
7, add a little white wine;
8, add sugar;
9, add a little fine salt;
10, high-flame will be thick soup, turn off the fire, sprinkle a little monosodium glutamate, stir fry can be plated.
Tips
1. Be sure to handle the shrimp dry water control pan frying, so as not to burst the pan scalded;
2. frying time should not be too long, shrimp shells and shrimp meat can be separated to keep the crunchy and tender taste;
3. frying shrimp oil can be used to cook other dishes, can add flavor.
3.