Open-backed hibiscus shrimp
By VicentaLakin
Recipe Recommendations
- fresh shrimp 20 rats
- whole egg liquid half a
- bread crumbs appropriate amount
- ketchup appropriate amount
- onion 1 piece
- garlic 1 tablet
- Jiang 1 blockbuster
- wine
- sweet and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Open-backed hibiscus shrimp
1
Remove the head of the fresh shrimp, peel the shell, and keep the tail.2
Press down with your hand, open the back, remove the shrimp line, and then tap the shrimp back with the back of the knife.3
Place the processed shrimp in a bowl, add wine, ginger, onion, garlic, a little salt, and marinate for a few minutes.4
Beat the eggs into a whole egg liquid, put the pickled shrimp into the whole egg liquid, then take out the shrimp and wrap it with a layer of bread bran on the front and back.5
Put appropriate amount of oil in the frying pan and fry the front and back of the shrimp until golden brown.Open-backed hibiscus shrimp Make Tips
Shrimps with open backs are easy to cook, so when frying in the pan, the heat should not be too high.