How to fry shrimp with breadcrumbs, how to make the batter of fried shrimp crispy

Ingredients: prawns, grams.

Starch to taste.

Egg wash a.

Breadcrumbs to taste.

Salt to taste Simple recipe for fried shrimp with breadcrumbs.

I didn't take a specific step diagram every time, because the bowl at home was not good enough, and because I was busy making it for the baby to eat every time.

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1. Clean the prawns, remove the head, yarn and shells.

2. Add salt, thirteen spices and cooking wine, stir evenly and marinate for 20 minutes.

3. Coat the prawns with flour, eggs and breadcrumbs for later use.

4. Heat the oil in the pot, and the oil temperature is 50% hot to enlarge the shrimp.

5. Fry the prawns until golden brown and crispy, and spread them with tomato sauce.

Process: Frying. Taste: Salty umami.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Peel the shrimp and line the shrimp. Season with cooking wine, a pinch of salt and pepper for about 20 minutes.

2.Dip in dry starch.

3.Dip in egg wash.

4.Dip in breadcrumbs.

5.Serve and prepare for frying.

6.Heat the pot and add the soybean oil, heat it for 5 minutes and fry the shrimp.

7.Fry until golden brown on both sides.

8.Delicious fried shrimp.

After removing the head and tail of the shrimp, removing the shell and removing the shrimp line, add salt, pepper, pepper and salt, and cooking wine, grasp and marinate for one hour.

Beat the eggs and set aside, and put the starch and breadcrumbs on separate plates for later use.

First, put the shrimp in the starch and spread a thin layer of starch.

Then add the egg mixture and bring it to a boil.

Finally, put in the breadcrumbs and coat them with breadcrumbs.

Make all the shrimp in turn.

Here's how to make the batter of fried shrimp crispy:

Add flour, cornstarch, baking powder, and salt to the bowl, stir well, three spoons of flour, three spoons of cornstarch, and two grams of baking powder, increase the amount according to the amount of ingredients, according to this ratio, measure the flour and starch directly with a spoon.

After stirring, add water to the bowl in batches, don't pour too much at once, add water and stir until there is no dry powder and no pimples in the batter, and the batter is streamlined to show that it is very successful. Add a tablespoon of cooking oil to the batter, mix well, and the all-purpose crispy paste is ready.

Here's how to fry shrimp:

Peel all the shrimp and wash them twice with water to control the moisture. Put the shrimp into a bowl, cut a little shredded ginger and green onion and put it in the bowl, then put in a spoonful of cooking wine, a small spoonful of salt, a little pepper, grab and mix a few times with your hands, the stickiness stands, and marinate for ten minutes.

After the shrimp is marinated, take out the green onion and ginger, and put the shrimp into the batter, pay attention to the juice when marinating not to pour it into the batter to avoid the batter becoming thinner, so it is better to clip it in one by one, and then stir it evenly with chopsticks to let each shrimp be coated in batter. Add cooking oil to the pot, and it must be able to cover the amount of food, so that it can be heated evenly and fried to achieve the best taste when frying.

When the oil temperature is heated to 50% hot, pick up a shrimp and quickly put it into the oil pan, if it has been dripping batter, it means that the batter is too thin, and it needs to be adjusted before frying. After the shrimp is fried into the pot, it does not need to be fried again after being removed, it is fried at one time, and the oil is controlled after it is out of the pot, and it is delicious to eat it directly or sprinkle a little pepper and salt.

Summary. 1.Prawns, remove the head, peel the skin, leave the back of the tail, remove the lower line x09 2

5.Heat the pot, put in the oil, medium and low heat, and put in the shrimp x09 6After frying, control the oil and put it on the blotting paper.

The practice of frying shrimp with breadcrumbs.

Hello dear. Breadcrumbs and shrimp are made with prawns, breadcrumbs, eggs, oil, salt, white pepper (optional), and cornstarch.

7.You can dip it in your favorite sauce.

1.The curved prawns look as good as they come out in the spring, and it is not necessary to cut the shrimp tendons, which is more trouble-free2It must be dipped in starch first, wrapped in egg liquid, dipped in breadcrumbs, don't make a mistake in the order, and be even3

The fire should not be too big, because the fire is colored on the outside and not cooked on the insideIt's best to choose a big grilled shrimp, it's more enjoyable to eat, and I choose to pretend to be a big prawn!

Here's how to make breadcrumbs fried shrimp:1. Remove the head of the shrimp, open the back, remove the shell, remove the shrimp line, wash and drain; Open the back depth of the shed to two-thirds of the shrimp body, leave one-third do not cut off the ode, and keep the tail; Cut two knives on each side of the shrimp body, so that it will not warp when frying.

2. Add salt and white pepper (you can leave it out) and marinate for a while. Ready, beaten eggs, cornstarch, breadcrumbs. Dip the prawns in starch, then in egg wash and then breadcrumbs (be sure to coat them evenly).

3. Heat the pot, add oil, and cook over medium-low heat. Heat the oil in a small pot (it is recommended to choose a small and deep pot, so as to save oil), the oil temperature is 7 into the heat, put the shrimp into the oil, low heat or medium-low heat, fry until golden brown, you can remove the control field and rotten oil. What is the oil temperature 7 into heat:

Set up a chopstick in the oil, the chopsticks around the dense small bubbles, the oil temperature is 7 into the heat, one by one into the shrimp.

4. After frying, control the oil and put it on the oil blotting paper. You can dip it in your favorite sauce.

Tips:The curved prawns look just as good when fried, and you don't have to cut the shrimp tendons, which is more convenient.

It must be dipped in starch first, wrapped in egg liquid, and dipped in breadcrumbs, and the order should not be mistaken, and it should be even.

The fire should not be too big, because the fire is colored on the outside and not cooked on the inside.

It is best to use prawns, which are more enjoyable to eat, and large prawns can be used.

1. Remove the shrimp head and shell, leave the tail and do not remove it, and then cut the belly of the shrimp shallowly 3 times.

2. Then use a knife to pat twice on the back of the shrimp to ensure that the shrimp tendons are all broken, and add salt, a little chicken essence, and more black pepper to the processed shrimp body and marinate for 5 minutes.

3. Take a prawn, evenly dip it in a layer of cornstarch, wrap it in a layer of egg wash, and finally cover it with breadcrumbs.

4. Shake off the excess breadcrumbs on the shrimp, heat the oil in the pot and insert it with chopsticks, turn to medium-low heat after there are small bubbles in the middle, and gently fry the shrimp until golden brown and remove the oil.

Good breadcrumbs have a healthy bright white color, and consumers should avoid those that are yellow or brown when buying. Inferior breadcrumbs are generally made by the local method, and the crust is not completely removed, so that the finished product is easy to burn when making fried food, and the taste is bitter.

1. Remove the shell of the shrimp and remove the shrimp line. The back of the shrimp is thrown away to remove the shrimp line, so that when the shrimp is slipped, it will curl and become a shrimp ball, otherwise it will not be easy to form a ball.

2. Mix the flour with eggs and salt first, then add water to dilute.

3. Finally, add a little baking powder.

4. The thinness of the batter is basically based on the ability to completely hang the shrimp, the effect is not good if it is too thin, and the final dough is too thick if it is too thick, so the amount of water can be adjusted by itself, and the water absorption of each flour is different, and the batter is adjusted for about 3 minutes to let the baking powder react.

5. When frying, it is best to let the oil be a little more, you can use a small pot, so that the depth of the oil is a little higher, and there is a simple way to control the oil temperature, heat the oil over medium heat, burn for half a minute, drop a drop of batter into the oil, at first the batter will sink to the bottom, and will slowly be wrapped in small bubbles, and then the batter will expand rapidly and float to the oil, then the oil temperature is about the same, and the fire can start a little smaller; When frying, one by one hangs all over the batter and frying, because the batter will expand relatively large, and a few can be fried less in one pot. Fry until golden brown and ready to cook.

The batter for fried shrimp is mainly made with egg whites and starch, and no water is added. Remove the head of the newly bought prawns, peel off the skin, this is the fresh shrimp, make a knife on the back of the shrimp, pick out the shrimp line, this is the internal organs of the shrimp, to be cleaned. Wash the shrimp, add a little cooking wine to remove the smell, add two egg whites, add a little starch and salt, grasp it well with your hands, not too thick and not too thin, master this degree, the oil temperature is fifty percent hot, fry in the oil pan one by one, do not stick, change color and take out, with the oil temperature rising, and fry again in the pot to ensure that the outside is charred and the inside is tender.

To fry shrimp, you can generally marinate the shrimp with condiments for half a day or one night. When frying, wrap the shrimp in flour and fry them in a pan. The heat and oil temperature should be well controlled, and the fried ones are scary and crispy.