Bread crayfish
By VicentaLakin
Shrimp is well nourished and its meat is soft and digestible, and it is a good diet for winter and autumn. Fresh shrimp, with a close end to the body, with a strong body, a certain elasticity and a degree of bend. When heated, shrimp backs are even more bent because of heat, as if they could not stand the heat. Using this characteristic of shrimp, shrimp is cut out of skin, picked out of shrimp wires, dung or fried, and condensed into shrimp balls. It's delicious. I've seen a lot of Japanese shrimp, and every shrimp is straight, and it's a different style. If we don't bend the shrimp, we'll just have to cut it three times on the belly, point it up, slap it with our hands, and snap it in the belly, so the shrimp will be straight! Of course, be careful not to cut the shrimp. And shrimps are soft, not easy to operate. Today, two pairs share with you a small trick: inserting a toothpick from the bottom of a shrimp, penetrating the shrimp with human intervention, making it hard to bend. This approach compares the first with a little waste of toothpicks. But, to operate, it's absolutely simple. After the blow, the toothpicks are removed to prevent the tusks. Shrimp itself tastes great, so if you like it, you can dip some salad sauce, Thai sweet sauce, ketchup, etc. The thick skin of the bread buns, the softness of the shrimp inside, is the most common “three-step walk” of fast foods, and is greatly admired by the little chute friends. And of this kind shall be a piece of starch, two of the egg, and three of the buns shall be in the order of fried chicken, fish, pork. And you'll all get the love of little friends! If you don't believe me, you can try
Recipe Recommendations
- shrimp appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- huadiao wine appropriate amount
- starch appropriate amount
- bread crumbs appropriate amount
- eggs appropriate amount
- oil appropriate amount
- salty and fresh
- roast
- three-quarters of an hour
- simple
Steps for Bread crayfish
1
Get the shrimp out of your head, get the skin, get the tail and the last shrimp。
2
Cut the shrimp back, pick out the line。
3
Add a spoon of wine, a little salt, a proper amount of white pepper powder, 10 minutes of salt。
4
A toothpick inserted from the end of the shrimp, through the shrimp。
5
Stick it in, it's not straight。
6
All of them in turn。
7
The shrimp is covered with starch。
8
Wrap the egg fluid。
9
It's full of bread。
10
The pot is hot, oils are boiled, 50% hot, shrimps are put in, and gold is blown up。
11
Get out, control the dry oil。
12
Just eat the sauce。Bread crayfish Make Tips
1. Remove the vein from the shrimp to eliminate the fishy smell.
2. Leave the last shell segment and the tail on for better presentation.
3. Insert a toothpick from the tail end, leaving a small portion exposed so it can be easily removed before eating.
4. Do not alter the sequence of coating with starch, egg, and breadcrumbs; this ensures a thick, crispy layer.
5. If breadcrumbs are unavailable, crushed dry bread or steamed bun crumbs can be used as a substitute.