The aquatic products used in "Zhejiang cuisine" are mainly seafood, river fresh and lake fresh, so the raw materials involved are very wide and cover almost everything, from lobster, shark fin, abalone, to small shrimp in the river, all included.
Today, I will make a "fried shrimp" in Zhejiang cuisine. Since there is no fresh shrimp meat from the lake at home, I use chopped shrimp meat from the sea instead. The specific practices are as follows;
fried shrimp
By OttisWehner
Recipe Recommendations
- shrimp meat 80 grams
- egg white 100 grams
- dry starch 25 grams
- diced green onion 3 grams
- ginger 3 grams
- cooking oil appropriate amount
- salt 2 grams
- MSG 1 grams
- pepper a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for fried shrimp
1
Remove the shrimp meat, wash the shrimp intestines, and cut into small pieces.
2
Beat the fried peanuts into small grains.
3
Add MSG, pepper and salt to the shrimp, and add a little Shaoxing wine.
4
Then add a little chopped green onion and ginger.
5
Grab the shrimp grains evenly with your hands and set aside.
6
Pour the egg white into a shallow porcelain plate.
7
Use a pair of chopsticks to whip it flat to beat it.
8
When beating the egg white, whether it is forward or backward, whip it in one direction until it foams and becomes a paste.
9
The hardness of the paste is based on a pair of chopsticks standing upright in the middle, and then pour the egg white paste into a bowl, add dry starch into it and mix well.
10
Mix well and add in the shrimps, then add in the chopped peanuts.
11
Mix egg paste, shrimp, and chopped peanuts well.
12
At this time, when the oil temperature reaches 3- 40% heat, squeeze in the shrimp paste and fry slowly with warm oil. During the frying process, use a hand spoon to constantly stir it back and forth to make it evenly colored.
13
After frying, serve on a plate and serve with dipping tomato sauce.fried shrimp Make Tips
Characteristics of this dish: white color, strong shrimp flavor, soft and waxy taste, and delicious taste. Warm tips: 1. Use a plate to draw egg white paste flat. This technique is a basic technique often practiced by professional chefs to whip a small amount of egg paste. There are no more than two egg whites at most, which will overflow outside the plate. The advantage of using a plate is that the area where the chopsticks whip is large, and the area where the egg white comes into contact with the air is also large. It only takes a few minutes to whip it into a paste quickly. This is the fastest method for beating now and now. The movements must have a rhythm. In one go, there is no stopping in the middle. I have tested that it only takes five minutes to achieve the hard foaming state of the egg paste. 2. When beating the egg paste, heat the oil pan well and carry out simultaneously, because the beaten egg paste should not be left behind for too long, and should be used now, otherwise it will be easy to defrost and can no longer be used after defoaming. This southern Zhejiang-style "fried shrimp" with a large amount of fried spoonfuls is ready. It tastes extremely delicious. If the technique is right, it can be made quite quickly and can be done in just ten minutes. This fried dish saves both ingredients and money. Hehe, it still shows the quantity when fried. It is also served with ketchup dipped in food. It tastes very good! For friends 'reference!