Chinese Food
Fried shrimps
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Every time I go out to a restaurant, I always order it. My daughter likes it. Even in order to save money, my mother has to learn how to ha ha ha ha ha ha ha to make oil that can be used safely. It's healthy and delicious.
Cooking ingredients
Cooking Steps
Step1:Marinate the shrimps with cooking wine, a little salt and white pepper in advance to taste them. I don't think fried shrimps need big shrimps. The smaller ones just taste good. The bigger ones should be broken up with braised eggs. The smaller ones should be stirred with chopsticks while adding starch. The ground melon starch used this time is crisper than corn starch. Mix it into a thick paste and season with a little salt. Then Add a spoon of oil. Olive oil, canola oil and corn oil can be used. Stir well. The batter is read
Step2:Marinated shrimps into batter
Step3:Pick up the chopsticks to see the extent of the paste. If you think it's thin, you can add a little starch to mix it
Step4:Hot oil in the pot. Drop a bit of batter into the oil. It will float up immediately and the oil temperature will be OK. Put in shrimp one by one
Step5:Deep fry until it is tender and golden yellow. Fish it out when it is crispy
Step6:Heat the oil to 70% of the heat, then add the fried shrim
Step7:Fry until golden yellow. Shake the crispy one with a spoon, and you can pull it out. Sprinkle a little black pepper or cumin powder to improve the taste
Cooking tips:1 A kind of For the first time, fry the shrimp until the oil is 50% hot. For the second time, heat it up to 70% hot. The second time, fry the shrimp to make it spit out more absorbed oil. It will also make the shrimp more crispy and delicious A kind of It's very important to mix the batter. It's too thin to hang. It's too thick to fry through. It's good for cooking.
