Chinese Food
Teach you to make the authentic fried prawns with oil of Haipai
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In fact, it's easy to cook dishes, but it's difficult to have a good taste. Shrimp is especially suitable for eating with beautiful women. View beauty eat shrimp. Slender jade fingers slowly rub a few times. Carefully peeled the shell. Will pearl jade fat like shrimp into the mouth. Pucker red lips and chew. How is not a boundless beautiful scenery? When a woman eats shrimp, Sven is more popular than Xizi. When a man eats shrimp, he eats it violently. It's too straightforward and rough. The man likes to take off the shell of the shrimps in three strokes. The fat shrimps are put into his mouth with a light wipe. It's simple, fast and hard enough. Take it with a knife. It doesn't care about the nature. It's abrupt. I like to eat fried shrimps because they look too sexy. You can't see the characteristics of shrimps that are quite beautiful. Smooth as fat, soft as bone, quiet as a virgin, moving as a rabbit. They are naked and plump. What do you say to eat shrimps like this? Fish has thorns and bones. It's like wolves all over the street. These days
Cooking ingredients
Cooking Steps
Step1:About 70 prawns per Jin. Cut off the feet. Then wash them and dry them with oil absorption paper.
Step2:The oil pan is about 70% to 80% hot. It's better to stir fry the prawns into the water and then the prawn's tail and head will expand. This process is usually within 20 seconds, so the oil pan is easy to meet the requirements only when it's big. Then remove the filtered oil.
Step3:Leave a little oil in the pot. Add sugar, water, soy sauce and ginger powder. Stir until the soup is thick.
Step4:Pour in the fried prawns, wrap them in marinade, sprinkle some scallion.... Done.
Cooking tips:If you want to choose a larger one, you have to control the temperature of one or two sugars and oil in 65 of them. 70% to 80%. The shrimp with high oil temperature will be black. The shrimp with low oil temperature will be old and its shell is not crisp. The perfect fried prawns are sweet on the top and salty on the back. This is the main point of this dish. Never thicken. The sauce is completely cooked to a thick consistency. There is no juice on the plate after it is put on the plate. There are skills in making delicious dishes.
