Fried river shrimp recipe

Fried river shrimps are a common way of eating them, and the preparation steps are relatively simple. However, the shrimps need to be coated with starch before frying, and the frying technique must be mastered. However, you should also be careful with fried foods and not eat too much at one time.

1. Method

1Wash the shrimps and remove the shells, making sure to keep the last section of the shell.

2 Use a bamboo stick to remove the internal organs.

3 Make three horizontal cuts on the abdomen so that the fried shrimp will be straight. Looks better.

4. Dry with paper towels

5. Coat the shrimp with starch

6Put the shrimps coated with starch into the stirred egg liquid and coat evenly.

7 Then put the processed shrimp into dry breadcrumbs and coat them with a layer of breadcrumbs.

8 After the processing is completed, put it in the refrigerator for half an hour so that the bread crumbs will not fall off easily during frying.

9 Next, fry it in 180 degree oil. Be careful not to burn it, as it is bad for your health. Anything that is too extreme must be thrown away.

The last step is to serve the dish. Put a few edible green leaves on the plate, add some potato salad and two tomatoes, and try to make it as delicious and beautiful as possible.

2. Frying Techniques

1. Deep-fry: Marinate the raw materials with soy sauce, salt and wine, then put them into a hot oil pan and deep-fry them over high heat. It is usually not coated with batter, and after frying, it is crispy on the outside and tender on the inside.

2. Dry frying: Marinate the raw materials with seasonings, drain the moisture, mix with dry flour, and fry until crispy. It can make the raw materials crispy on the outside and brown in color.

Both deep-frying and dry-frying must control the oil temperature and heat according to the properties of the ingredients. Usually, for tender and small ingredients such as strips, blocks, and slices, they should be put into the pan when the oil is boiling and the frying time should be short. They should be taken out of the pan when they are about 80% cooked, and then put back in for frying after the oil boils. For larger whole ingredients, they should be put into the pan when the oil is 70% to 80% hot, and kept in the pan for a longer time, or fried a few times at a time. Sometimes the pan can be removed from the heat several times to cook them into dishes that are crispy on the outside and tender on the inside. The ingredients for deep-frying and dry-frying are generally served as dishes right after frying, and are served with condiments for dipping.

3. Deep-fry: Steam and boil the ingredients until soft, coat them with egg white and flour paste, and fry them in a pan (some are not coated with batter, generally those with batter are those without bones, while those without batter are those without bones). When operating, put the ingredients into the pot after the oil boils and fry until the outer layer is deep yellow and crispy. The characteristics of deep-frying are crispy outside and tender inside.