How to fry shrimp is delicious and simple, and how to fry shrimp to make it delicious

Deep-fried lake shrimp. Ingredients: 300 grams of shrimp, 80 grams of flour, 500 grams of peanut oil, 2 pieces of ginger, half a spoon of salt, appropriate amount of five-spice powder, 1 spoon of cooking wine.

How to do it: The first step is pickling.

This is the lake shrimp that I just bought, soak it in a basin, pick out the aquatic plants and other impurities inside, drain it after washing it a few times, pour it into a large bowl, sprinkle half a spoonful of salt, sprinkle with five-spice powder, pour in cooking wine, mix well with chopsticks and marinate for a while;

The second step is to dip the flour, pour the lake shrimp into the plate, pour the flour in stages, grasp it well with your hands, so that the surface of each shrimp is covered with flour, and shake off the excess flour on the shrimp;

The third step is deep frying, pour peanut oil into the pot, burn until it is 60% hot, throw the lake shrimp into the pot one by one, fry them on medium heat, and fry these shrimp in two times;

The fourth step is to take it out, and when the bubbles in the oil pan are gone, and the shrimp is fully cooked, use a colander to scoop it into the plate to control the oil, and then pour the remaining shrimp into the fried and remove it;

The fifth step is to re-fry, increase the oil temperature, pour all the fried shrimp into the pot, re-fry again, fry until the skin is crispy, and remove the oil.

Precautions: There are impurities such as aquatic weeds in the lake shrimp, which need to be picked and rinsed several times;

To marinate first to remove the smell, and then mix the flour, when mixing the flour to be added in batches, the amount of these flour is only a reference, to be adjusted according to the amount of water in the shrimp, until the surface of the shrimp is stained with flour.

1. First of all, Feng Xiao picks the shrimp to the shrimp line.

2. Drain the shrimp and add an appropriate amount of cooking wine, salt, pepper and green onion and ginger.

3. Mix well with your hands, then marinate slightly.

4. Let stand for 15 minutes to fully absorb the flavor.

5. Add flour, starch, appropriate amount of salt and eggs, and then add an appropriate amount of water to make a paste.

6. Control the moisture of the marinated shrimp and put it in the paste.

8. Wait for the shrimp to float on the oil surface, fry until the silver brigade contains golden color, that is, cook and take out, control the oil and put it on a plate.

9. With salt and pepper, it can be eaten Characteristics: golden color; Crispy and soft on the palate; Charted on the outside and tender on the inside.

Materials:

Main ingredient: 500 grams of green shrimp, seasoning socks: 100 grams of wheat flour, 10 grams of salt, 150 grams of vegetable oil.

Method

1.Cut off the shrimp whiskers and feet, wash them with water, and then pick up other debris and drain the water. Place in a basin and sprinkle a layer of salt and mix well. Wait for it to be salty and mix with flour.

2.Use a hot pot to heat the shrimp ** when the oil is hot, stir it frequently with a long chopsticks sedan chair when frying, and take it out when the shrimp is golden brown, and drain the oil in the iron fence.

Ingredients: 200 grams of prawns.

Excipients: 100 grams of potatoes (yellow skin), 100 grams of tomatoes, 50 grams of lentils.

Seasoning: 100 grams of vegetable oil, 75 grams of eggs, 30 grams of bread crumbs, 10 grams of wheat rich flour, 3 grams of salt, 10 grams of cooking wine.

Steps:1Wash the shrimp and remove the head, peel (leave the tail skin), cut the back half without breaking, flatten it with the back of the knife and pat it flat, sprinkle a small amount of refined salt and dip it in cooking wine.

2.Beat the eggs into the bowl, stir the egg yolk, dip the flattened shrimp meat in the eggs first, then evenly dip the flour, and finally dip the bread flour, each layer of flour and bread flour should be compacted by hand, and the tail with skin should not be stained.

3.Wash and cook the potatoes, peel them and cut them into small rectangular strips for later use. Wash the lentils, blanch them in a pot of water, wash the tomatoes and cut them into round slices.

4.Add vegetable oil to the pan, fry the potato strips first, slightly charred, and then fry the prawns, and use a spatula to press lightly a few times to keep them flat.

5.Place the fried prawns on a plate and arrange with the potato strips, tomato slices and lentils (cut into appropriate pieces).

1. Fry the raw materials with soy sauce, salt and wine, and fry them thoroughly in a hot oil pan over high heat. Generally, it is not paste, and it is crispy on the outside and tender on the inside after frying.

2. Dry frying After the raw materials are mixed with seasonings, the moisture is removed, the dry dough powder is mixed, and the coke is fried. It can make the raw material crispy and browned in color.

Frying, dry frying must be based on the nature of the raw materials such as old and tender, grasp the oil temperature and heat, usually for tender, small shape such as live shrimp and other raw materials, should be boiled when the oil is boiling, the frying time should be short, about eight mature that is out of the pot, and then after the oil boils, then put in a fried fish. For larger whole materials, it should be heated in oil.

Seven, eighty percent of the pot, stay in the pot for some more time, or ask the ground to fry a few times, sometimes you can also end the pot away from the stove several times, in order to cook into crispy outside, crispy and tender dishes inside, the raw materials of frying and dry frying are generally fried into the dishes that are killed, and the condiments are dipped when eating.

3. Crispy frying Cook the raw materials to rot, hang egg whites and flour paste on the outside, and then fry them in the pot. To operate, put the ingredients in the pot after the oil boils and fry until the outer layer is dark yellow and crispy. Crispy frying is characterized by crispy on the outside and rotten on the inside, and it is unusually crunchy.

Fourth, after the soft frying with fresh shrimp hanging paste, the oil in the pot is boiled when the pot, the temperature of the oil is too high will be coke and the inside will grow, and the temperature is too low will be depulped.

8. When the balls are ripe, take them out, then boil the oil in the pot and then put them in, and fry them. This method of frying is short-lived, and it is characterized by a crispy outer layer and tender inner flavor.

Fifth, paper-wrapped fried paper-wrapped fried mostly with fresh, boneless net material, processed into flakes or dices, with egg white to add ingredients and condiments, wrapped with glutinous rice paper or cellophane, put into oil to fry, the characteristics of this frying method is to keep the original juice, so that the raw materials are particularly fresh and tender. When operating, apply a strong fire, in cold oil or oil to.

When four or five percent is hot, put the raw materials, wait for the oil to boil, and the paper bag floats up to be golden yellow.

6. Crispy frying The raw materials with the skin are first slightly scalded with boiling water to make the skin shrink and tighten. And smear the starch sugar on the surface, dry it and put it into the hot oil pot, keep turning, and pour the hot oil into the abdomen, when the whole body is fried to light yellow, then the oil pot is high, let the raw materials be soaked and fried in the oil and then go to the people, and take it out when the oil temperature rises.

Remove the head of the prawns (keep them), remove the shrimp line with cooking wine and salt for 15 minutes, and stir the flour and eggs into a batter 2Burn peanut oil for 7 heat.

3.Wrap the prawns in batter, roll them in the breadcrumbs, shake off the excess flour and pat them firmly, and fry them in a pan over medium heat until they are crispy.

4.Leave a little oil at the bottom of the pot, cut off the shrimp head and put the shrimp whiskers in oil to fry over low heat. Remove the shrimp heads, and the remaining oil can be used to mix the filling or put it in the soup.