Soft-Fried Shrimp with Egg(ruan zha xia ren )

Soft-Fried Shrimp with Egg

Introduction:

"Fresh and tender shrimps, crisp skin, is absolutely everyone's favorite home dishes, and especially loved by children Oh!"

Production steps:

Step 1: after the natural thawing of shrimp, wash and remove the shrimp line (some high-quality single frozen shrimp have been removed the shrimp line, but still need to check to remove the residue);

Step 2: add salt and cooking wine, put on disposable gloves, massage the shrimps, marinate for 5 minutes;

Step 3: add an egg, flour and dry starch; first add 1 tablespoon each, and adjust according to the situation;

Step 4: continue to "massage" for a long time, feel sticky, shrimp evenly hung with a thin layer of pulp. This process can also adjust the consistency of the paste: too dry, you can add a little water; too thin, you can add a little powder;

Step 5: state after pasting. Hanging paste can not be too thick, otherwise fried shrimp pastry is too thick, it is not delicious. After hanging paste, let the shrimp rest for 5 to 10 minutes;

Step 6: start the oil pot, medium heat, heat the pot with cool oil, and then heat it for a while. Test the oil temperature with chopsticks: put the clean and waterless chopsticks into the pot. If there are small bubbles around the chopsticks and the speed is slow, it means that the oil temperature is not enough; if the bubbles are large and fast, it also makes a fast "crackle" sound, which means that the oil temperature is high; if the bubbles around the chopsticks are uniform and the speed is fast, it means that the oil temperature is high The sound of oil explosion is gentle, indicating that the oil temperature is just right;

Step 7: fast single into the shrimp, a single - to ensure that no adhesion, fast - to ensure the same maturity;

Step 8: after all of them are put in, turn them on the reverse side immediately. When the color is light and golden, turn on the big fire and fry them for a few seconds. At the same time, turn them on the reverse side quickly;

Step 9: it must be golden. Immediately remove it and drain the oil;

Step 10: put it on the oil absorption paper to absorb the excess oil and put it on the plate.

Step 11: serve and serve with salt and pepper.

Materials required:

Shrimp: 400g

Egg: 1

Salt: 1 / 2 teaspoon

Cooking wine: 1 teaspoon

Dry starch: 1.5 tbsp

Flour: 1.5 large hand

Note: 1. Material selection: high quality single frozen raw shrimp. Shrimp is different from fresh shrimp, which can be judged directly. The market is full of shoddy and shoddy products. It's very important to polish your eyes and choose shrimps. Generally, after natural thawing, the meat is hard and bright in color, which means the quality is better. However, which merchant will ask us to thaw before buying? Therefore, the reliable way is to buy brand shrimp from regular businesses. Be sure to use raw shrimps. Cooked shrimps are not suitable for soft fried shrimps. 2、 Taste: try to use less seasoning, first marinate, then hang paste. Shrimp itself tastes delicious, if you use too much seasoning, it will destroy the taste of shrimp, so a little salt, a little cooking wine is enough. First marinate for a while, let the shrimp taste, and then hang paste sizing, is my usual practice. It should be noted that the curing time should not be too long, otherwise the taste of shrimp will be old. 3、 Hanging paste: the main materials are egg, flour and dry starch. Master a key proportion. With eggs, the fried pastry is thin and crisp, golden in color, with special texture; the most important thing is to mix the pasted powder, flour and dry starch, and the ratio is 1:1, which is the golden ratio. I learned from a chef, and it's very reliable. 4、 Frying: the oil temperature is a little higher, the material is cut quickly, and the maturity is consistent; the frying time should not be too long, and finally the frying time should be a few seconds, and the pot should be started immediately. When making soft fried shrimp, I usually don't re fry it, because the meat is fresh and tender, and it's very easy to mature. If I don't master the fire, I'm afraid it's easy to fry the shrimp. Therefore, when frying, the oil temperature should be controlled at 60% or 70% of the heat (the method of testing the oil temperature is explained in detail in the steps), the material must be cut quickly, and the frying time should not be too long. Before going abroad, open a big fire and flush it out immediately, so as to ensure the consistency of shrimp maturity. The key point is to turn off the heat after the shrimp is out of the pot, otherwise the shrimp will taste very greasy when eating oil. Finally, the purpose of deep frying is to force out part of the fat in the shrimp.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ruan Zha Xia Ren