This oil-fried shrimp is a well-known Jiangsu dish, and the most famous one is Hangzhou's oil-fried shrimp. There is a saying among the people that "if you don't eat oil-fried shrimp when you come to Hangzhou, it means you have not come to Hangzhou." Whether it is the appearance or taste, it will undoubtedly add a touch of color to the dining table.
The deep-fried shrimp shells are bright, red and crispy, and are at ease from the shrimp meat. Gently put it into your mouth, take off with one touch, and the tip of your tongue will immediately touch the tender and tender shrimp meat. It is salty, slightly sweet, and has a unique flavor, giving people endless aftertaste.
you Bao Xia
By ArchDonnelly
Recipe Recommendations
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for you Bao Xia
1
Remove the heads of the shrimps and wash them and control the water.
2
Pour oil into the pan and bring to a boil.
3
Pour the processed shrimp into the pan and fry it.
4
Fry the shrimp shells and shrimp meat until separated, remove and drain the oil.
5
Base the oil in the original pan over high heat, and add the chopped green onions and ginger.
6
After frying until fragrant, add the fried shrimp and stir fry quickly.
7
Add a little white wine.
8
Add white sugar.
9
Add a little fine salt;
10
Thick the soup over high heat, turn off the heat, sprinkle with a little MSG, stir-fry well, and serve on a plate.you Bao Xia Make Tips
1. Be sure to dry the processed shrimp and fry it in the pan to avoid scalding;2. The frying time should not be too long, and the shrimp shells and shrimp meat should be separated to maintain a crispy, tender and moderate taste;3. The remaining oil from frying shrimp can be used to cook other dishes to add flavor.