Crystal shrimp
By VicentaLakin
A lot of friends are confused that the frozen shrimp that they buy from the supermarket looks so white that it shrinks when they're fired, and it's hard to taste crystal shrimp in restaurants. Why is that? The key to making it is shrimp slurry. Slurry of meat raw materials is a highly technical job. It is a skill that requires a great deal of practice and continuous stocktaking. Each raw material has its own elements. Each step must be put in place, rather than simply mixing salt, starch and eggs together. I'm here today to make a lilies, and I'm going to show you how the prawns go up。
Recipe Recommendations
- shrimp 250 grams
- asparagus 2 pieces
- Lily 100 grams
- salt appropriate amount
- chicken essence appropriate amount
- baking soda appropriate amount
- starch appropriate amount
- egg white appropriate amount
- salty and fresh
- fried
- several hours
- senior
Steps for Crystal shrimp
1
Frozen shrimp is naturally unfrozen in water。
2
When it's completely unfrozen, you squeeze the end of the shrimp with your fingertips。
3
With a little pull, the shrimp intestines can be removed, with a little exercise, and the removal of the shrimp intestines is important, otherwise it affects the taste and colour of the finished product。
4
After removing the shrimp intestines, wash the shrimp and dry the water. Shrimp is much less able to absorb water than beef and does not need to be overwatered when making slurry。
5
Add a small spoon of salt and half a spoon of soda。
6
After a few minutes of hand-to-hand mixing, you'll clearly feel a bit sticky and glamorous, and you'll be able to add a little bit of sugar to the smell of sodium powder, and then again, as the viscerality increases, you'll feel a little bit like a smut。
7
Add an egg clean and stir up again。
8
Shrimp looks sticky, with glitter。
9
Wet starch is enough。
10
The slurred shrimp is placed in a freezer, which can be sequestered with sufficient moisture for an hour。
11
The result of both the slurry shrimp and the unslurry shrimp are watered in the water, and the unslurry is much smaller and stuttering wood。
12
The lily is purified and the gills cut into little pieces。
13
The boiler is boiled with water, and the shrimp is put into the ground until it is eight years old, then the lily and the americium are poured into it and recovered in a few seconds。
14
A small amount of onion oil is added to the pot, a small amount of water is put into it, salt is added, chicken is fine, a few drops of starch is added, and shrimp and lilies are poured into the pot。
15
Out of the pan。Crystal shrimp Make Tips
Key points of sizing:
1. The principle of sizing and tenderization is that the raw materials must absorb more water and do not produce water during cooking, so that the raw materials will be more tender and easier to mature.
2. Add enough salt, and the amount should be neither salty nor light. Too salty is not good, but if it is light, the water will definitely fail.
3. Stir fully to make the slurry feel strong, so that the moisture can be better locked.
4. It will be better to put the raw materials into the refrigerator and let them stand for 1-2 hours before using them.
1. The principle of sizing and tenderization is that the raw materials must absorb more water and do not produce water during cooking, so that the raw materials will be more tender and easier to mature.
2. Add enough salt, and the amount should be neither salty nor light. Too salty is not good, but if it is light, the water will definitely fail.
3. Stir fully to make the slurry feel strong, so that the moisture can be better locked.
4. It will be better to put the raw materials into the refrigerator and let them stand for 1-2 hours before using them.