Cook shrimp
By VicentaLakin
It's a better-known meal in Shandong, a good color, a corrugated skin, and a corset, which is essential for a feast. The main test of cooking is the mastery of the fire, which is fast enough to level the well-bried food, and to ensure the softness of the skin of the food, which tastes like a little sour sweet with vinegar. It's a success to make a dish that tastes in the inside and has a soft skin。
Recipe Recommendations
- grass shrimp 200 grams
- mung bean starch 1 tablespoon
- green onion appropriate amount
- ginger appropriate amount
- shredded green garlic leaves appropriate amount
- garlic slices appropriate amount
- rice vinegar 1 teaspoon
- sugar 1 teaspoon
- salt 1/2 teaspoon
- cooking wine 1/2 teaspoon
- sour and salty
- fried
- ten minutes
- ordinary
Steps for Cook shrimp
1
Put all the spices in the bowls and make them extra。
2
Shrimp goes to the shell, and a little soybean is added to the water so that it is not splattered。
3
The boiler is boiled up to 50% heat, about 150 degrees, and then two tea spoons of oil in the silted shrimp are mixed, so it has to be oiled before it comes down。
4
The prawns were then put into the hot oil and then turned into small fires, which were ripe for the interior, and then into fire, where they were recovered。
5
The other pot will burn a little bit of oil, put it in a fried shrimp, cook it quickly into a bowl of juice, flip it twice, and get out of the pot. It will be better if it is done within five seconds, long enough, and the fried shrimp skin will be soft and dry, and the dish will fail。Cook shrimp Make Tips
It is best to use mung bean starch for this dish; coating with mung bean starch gives the finished dish better texture. The coating can be slightly thicker, which helps ensure the exterior is crispy. Generally, deep-fried dishes like this involve a double-frying step (first frying the ingredients until colored and set, removing them, then raising the oil temperature and frying them again to make them crispier with a better texture). However, this is slightly troublesome, so you can omit this step by adjusting the oil temperature; frying just once can achieve the same texture (method as follows: add ingredients over high heat, switch to low heat to cook the inside through, then switch back to high heat to force out the absorbed oil and crisp the skin). Remember: the saucing step must be performed immediately after the fried shrimp are removed from the wok, and it must be done quickly and briefly.