Homemade shrimp bars
By VicentaLakin
Three times the formula was tested, the first was too much shrimp skin, salty, the second was low powder, felt unresistible, looser, and the third was good with a small shrimp skin and high-weather flour. Because it's not like breadcakes or anything, it's a little snack that needs to be done without being so careful about failure, simple and delicious。
Recipe Recommendations
- dried shrimp skin
- eggs one
- high-gluten flour
- pure milk appropriate amount
- vegetable oil 1 teaspoon
- salty and fresh
- roast
- half an hour
- simple
Steps for Homemade shrimp bars
1
Dry shrimp skin. I use the usual salty shrimp skin without salt. I use the light shrimp leather with the right amount of salt。
2
Shrimp skin washes and drys out and mixes them into powder
3
Eggs one by one
4
The egg fluids are evenly mixed with a small spoon of vegetable oil
5
Add the shrimp skin to the powder
6
Smuggle evenly
7
Add high-banded flour
8
Smuggle into large particles
9
Scratch them up
10
It's not too thin
11
Sliced into long stripes with a knife
12
Bread-painted oilpapers, long noodles and a proper length for the grill. Move
13
The oven's hot for a little while
14
Keep an eye on it. Just a little color change. It's easy to ripen
15
Here we go