What are the secrets of making soft fried shrimp that children and old people love to eat?

The key is the viscosity of the batter, the batter is too viscous, the amount wrapped in the shrimp will be too much, affecting the taste of the shrimp itself, the batter is too thin, it is easy to fall off during the frying process, and the hanging batter is unsuccessful, so you can use spontaneous flour or ordinary flour to add a little baking powder, which can make the batter fluffy and crispy after frying.

First of all, wash the shrimp and remove the shrimp line, put it in a basin, add a little cooking wine, pepper, and salt to marinate it (the amount of salt must be small, because this is just a base taste) Sichuan pepper noodles and salt are mixed together to make pepper and salt for later use Second, add an egg yolk and a whole egg to the shrimp and stir well, then add starch and water and stir well, (the specific ratio is the best to completely wrap the shrimp, remember here that it must be starch to be crispy and soft, although the cornstarch is good-looking, but it is hard after frying) Third, Add oil to the pot and cook it to between 60% and 70%, fry the shrimp one by one until they float up and take them out, then raise the oil temperature and fry the shrimp again until golden brown. (Dip salt and pepper when eating).

1.Rinse the shrimp several times, wash it, drain the water, add salt and cooking wine, scratch it, massage it, and then let it stand for 5 minutes to absorb the flavor and remove the fish.

2.Put in an egg, and dry starch, stir well, the amount of starch, add to see, not too thick, not too thin. If it's too thick, the skin will be thick, and if it's too thin, it won't hang the batter.

3.It's such a batter that allows it to wrap around the shrimp.

5.Fill the shrimp one by one with chopsticks, and instead of pouring them all into a plate, it will become a shrimp cake. Quickly and carefully, put them in one by one, and when the side to be fried is colored, turn it all over and continue to fry.

Ingredients: Shrimp. Auxiliary Materials:

Here's how to do it: Wash the shrimp and dry them dry. Finely chop the ginger and set aside.

Marinate the shrimp in ginger foam, salt and chicken essence for 20 minutes. Salt, sugar, chicken essence, and starch are made into a bowl and reserved. Coat the marinated shrimp in starch.

Make oil in a pan, and fry the shrimp until the skin is firm. Scoop up the shrimp, separate the sticky shrimp with a spatula, and gently loosen the hardened paste. Put the shrimp in the pan again and fry until the skin of the clump turns slightly yellow, then scoop it up to control unnecessary vegetable oil.

Make bright oil in a pan, and fry the potatoes in a bowl until it is thick and bright. Add the fried shrimp to the red, stir-fry twice, and it is ready. Raw Materials:

350 grams of grass shrimp, 3-4 tablespoons of mung bean starch, condiments: shallots, ginger, garlic, 1 tablespoon of white vinegar, 2 3 teaspoons of sugar, 1 tablespoon of salt, 2 tablespoons of wine, 1 tablespoon of sesame oil, appropriate black pepper, 1 2 tablespoons of cold water Method: Cut shallots into thin strips, peel ginger and cut into thin strips, and cut garlic into slices for reservation.

Mix the shallots, ginger, garlic, garlic, sesame oil, 1 tablespoon of wine, salt, appropriate black pepper (not too much), sugar, and cold water on a small plate to make a bowl of juice and set aside.

Remove the shell of the grass shrimp, save the shell at the tail end, remove the intestinal mud in the abdominal cavity, and clean. Put the finished shrimp into the utensils, add a small amount of black pepper, a small amount of salt, about 2 3 tablespoons of wine and stir, marinate for 10min to make it taste. Add mung bean starch and grasp well.

Make sure that each shrimp is wrapped in tapioca starch to prevent oil splashing during frying. Boil the oil in a wok until it is 6 degrees hot, about 170 degrees Celsius, and then put the shrimp segments into the boiling oil one by one. Fry until the surface is golden brown, and the skin is hard and shaped.

Reheat the temperature again until the oil temperature is high.

Pour all the fried shrimp pieces into the boiling oil at one time and fry them again for about 10 seconds. When the color of the shrimp is slightly heavier, pick it up immediately. Bring a small amount of bright oil to a boil in a wok.

Pour in the fried shrimp segments. Quickly cook the bowl juice and stir-fry 2 times quickly, this step is best controlled within about 2-3 seconds, after a long time, the skin of the fried shrimp will be soft and mushy, even if the dish fails. Then quickly cook 1 tablespoon of sake along the side of the pot.

Quickly flip the wok to allow the vinegar flavor to evaporate, penetrate into the shrimp segments, and remove from the pan.

Remove the shrimp line and shell the prawns, clean the round and put them on a plate, add an appropriate amount of green onions, a tablespoon of cooking wine, a little salt, grind a little black pepper, grasp it well, and marinate for 10 minutes. 2. Use this time to put 2 eggs and an appropriate amount of corn into a bowl with starch and a little salt, and stir into a uniform egg batter. In the production, the cornstarch should be put in an appropriate amount, the starch paste should not be too thick, and it should be fluid, so that the fried shrimp will have a soft skin and will not be too hard.

3. Put the marinated shrimp into the starch paste and let the shrimp hang the pulp fully. There will be a lot of starch paste left here, but if you use an egg, the starch paste will be relatively small, and the slurry will be easy to be uneven.

4. Put an appropriate amount of cooking oil in the wok, put in the shrimp after burning to 60% hot, keep the medium and low heat for frying, the fire here is not too big, the fire is too big and it is easy to fry the skin, and the inside is not cooked.

It takes about 40 seconds to fry, and the oil from the fried shrimp is still very clean, so it's no problem to filter it and stir-fry.

5. The fried shrimp have a very beautiful color, and you can filter the oil on the kitchen paper.

The shrimp should be marinated with seasoning, then stir-fried in a pan, and finally steamed.

I think the first thing is to prepare the relevant ingredients, the second is to prepare the necessary accessories, then clean the shrimp and marinate it in the seasoned ingredients, and then fry the shrimp and put it together with the ingredients you like to eat; Hail slag needs to be durable, and it needs to be pickled in spring.

You can choose to coat a liquid dough with hand flour and then put it in the pan to fry. Fry until golden brown on both sides, it needs to be marinated or grilled. Add some salt and chicken bouillon to make a fuss.

The soft-bottomed shrimp dish may not sound very tasty, but when the dish really falls, it is the main ingredient of the whole shrimp with both color and flavor, that is, after the egg and shrimp are ready, the egg will be spread under the shrimp, and the shrimp on the top is delicious, and the egg is soft, soft and glutinous, hence the name. This dish is very nutritious and is very popular among the elderly and children. <>

1. How to cook soft-bottomed shrimp at home

1. The ingredients of the soft-bottomed shrimp dish are very simple, you only need to prepare some shrimp, and then prepare an egg, some cooking wine, flour and dry flour.

2. In this process, the ingredients should be washed first, the shrimp line should be picked out after the shrimp is cleaned, the shrimp should be taken out, and then the shrimp should be put into a container, add some salt and cooking wine for pickling, be sure to grasp and mix evenly, after marinating for 5 minutes, then add an egg and an appropriate amount of flour and dry starch to the bowl, continue to grasp evenly, and be sure to evenly wrap the shrimp with a thin layer of slurry, and hang the paste. <>

3. Then marinate the shrimp for about 10 minutes, turn on medium heat when the oil is boiled, heat the oil in the pan, put the shrimp in it one by one, and turn it over after all the shrimp are put in, wait until the color of the shrimp is all golden yellow, and then turn on the high fire, fry the shrimp for about a minute or so in the process of frying, and then turn it over quickly, wait until the shrimp are completely golden brown, drain the grease or put it on the oil blotting paper, and suck out the excess oil. In this way, a delicious soft-bottomed shrimp dish is ready. <>

2. Conclusion

The soft-bottomed shrimp dish is indeed very delicious to eat, and the nutrition in the shrimp is very rich, and the protein content is very high, especially suitable for the elderly and children, which can replenish the body. The place that needs to be paid attention to in the process of making this dish is that the shrimp line of the shrimp must be clean, otherwise it will affect the taste when eating, and the shrimp line is black, which will also affect the color of the whole dish.

First of all, prepare the relevant ingredients. You can prepare some eggs, cooking wine, flour and shrimp or dry flour. Pick out the shrimp threads and marinate them in a container for 5 minutes.

Heat the oil and put the shrimp in the oil pan, which can be heated over medium heat. Put them in the pot one by one, and when they are golden brown at the end, turn on high heat and fry them for 30 to 50 seconds to quickly turn over, and finally take them out to suck out the excess oil. It can be placed on top of blotting paper.

You will feel very Q-bomb.

First of all, the shrimp should be washed, then all the shrimp heads of the shrimp line should be removed, and then the shrimp skin should be removed, and then the oil should be boiled, green onions, ginger, garlic, chili peppers, bell peppers, millet spicy, etc., and then the prepared shrimp should be put in, and then salt, chicken essence, monosodium glutamate, oyster sauce, light soy sauce, extremely fresh, cooking wine, stir-fry for 15 minutes to get out of the pot.

Peel the prawns and open the back, clean them, add some salt, cooking wine, white pepper, marinate for a while, then put in the batter and eggs, put oil in the pan, and fry the shrimp after the oil temperature rises, so that it is ready, and the taste is very good on the outside and tender on the inside.

The shrimp should be washed first, then the shrimp thread should be removed, some monosodium glutamate and cooking wine should be added, stirred well, and egg white flour starch should be added. Stir the shrimp well, then heat and fry until nine ripe, and it is ready.

Ingredients: 1 serving of shrimp, 1 egg, appropriate amount of starch, a pinch of salt and pepper.

Steps to prepare soft-fried shrimp:

1. Take a bowl of shrimp to the shrimp line, add starch and water, then beat the eggs into the bowl, then put the shrimp with the shrimp line removed, and stir together to make the shrimp hang;

2. Heat oil in a wok, add the shrimp, and fry until the shrimp are golden brown;

3. According to each person's preference, prepare a little salt and pepper or tomato sauce to dip in.

Nutritional value of shrimp:

1. Shrimp is rich in nutrients, containing several times to dozens of times more protein than fish, eggs and milk; It is also rich in minerals such as potassium, iodine, magnesium, phosphorus and vitamin A, aminophylline and other ingredients, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to recuperate after illness;

2. Shrimp is rich in magnesium, magnesium has an important regulatory effect on heart activity, can be a good hand defibrillation cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time can dilate coronary arteries, which is conducive to preventing hypertension and myocardial infarction;

3. Shrimp has a strong lactation effect, and is rich in phosphorus and calcium, especially for children and pregnant women.

Production steps: Peel off the shell of the shrimp and clean the shrimp line, add salt, starch, light soy sauce and cooking wine, mix well and marinate for 15 minutes, pour flour into the bowl, beat the eggs, add salt, pepper and water and stir into a batter.

The method of frying soft shrimp is very simple, 1First of all, prepare the clean shrimp, add cooking wine, pepper, salt, grasp evenly and marinate for 20 minutes; 2.Crack an egg into a bowl, add an appropriate amount of starch, salt and water and stir into a paste; 3.

After the shrimp is coated in batter, put it in a pan with oil temperature of 6 percent, and fry it until golden brown and crispy.

The first thing is to blanch the shrimp again, then put the shrimp into the pan and stir-fry, and then put it into the oil pan and fry it until golden brown on both sides, very crispy on the outside and tender on the inside, plus your favorite ingredients.

First, clean the shrimp you bought, then marinate in cooking wine, pepper and salt for half an hour, dip the prepared egg batter, fry it in oil until golden brown, remove it and put it on a plate, squeeze some lemon juice and serve!

1.Soak the shrimp in water for half an hour and wash them.

2.Bring the water to a boil, pour the shrimp into it and fish it out, and remove it by changing color slightly. It must be fished so that the fried shrimp does not pierce the mouth; Just go into the water, don't fish for too long (

3.Put an egg [don't put more, otherwise it will become a scrambled egg], salt [adults put two spoonfuls of salt, and if you want the child to eat more, put a spoonful], chicken essence, starch, stir well with chopsticks. As shown in the picture, it is enough to wrap an almost transparent layer, so that the shrimp shell will be very crispy.

4.Put oil in a pan and cook until it is seven or eight minutes hot......I don't know what seven or eight points of heat is, so at the beginning of throwing a shrimp into it and floating up, it is seven or eight points hot.

5.Bring the oil to seven or eight minutes hot, turn to medium-low heat, pour in all the shrimp, stir with chopsticks, and do not let the shrimp stick together.

6.Fry until the shrimp are golden brown and remove from the pan.

7.Put a colander to control the oil.

8.Serve on a plate.

9.Don't throw away the oil, this kind of shrimp oil stir-fry, noodles, soup and the like are very fragrant.