Dry fried river shrimp
Introduction:
"It's the season to eat fresh fish and shrimps when the flowers bloom in spring. The vegetable market is full of all kinds of wild fish and shrimps. It's lovely to buy some fried shrimps or fried leeks. It's really delicious to keep fit."
Production steps:
Step 1: in the morning, I went to the market to buy the river shrimp, which is very fresh. I washed it several times with water, then added some cooking wine to make the shrimp spit up the mud, and then washed it twice to drain the water. Because I bought too much, I separated the big one from the small one
Step 2: due to too many purchases, separate the big ones from the small ones, add appropriate amount of salt, wrap them in dry starch, and fry them in oil for 5 minutes
Step 3: deep fried and scorched
Step 4: because there are more prawns and less oil, the frying is a little slow and the first course is out of the pot
Step 5: add some salt to the large ones, coat them with dry starch, heat them for 5 minutes, and fry until golden
Step 6: the big ones are less, so deep fried can be eaten without re frying
Step 7: fragrant, crisp and delicious, supplement calcium and nourish Yang Qi
Step 8: deep fried shrimp is crisp and delicious after air cooling
Materials required:
Shrimp: right amount
Dry starch: appropriate amount
Salt: right amount
Cooking wine: moderate
Note: small shrimp sprinkled with appropriate amount of dry starch can make shrimp eat more crisp and delicious, but not greasy, shrimp whiskers do not prick mouth
Production difficulty: simple
Technology: deep fried
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Gan Zha He Xia
Dry fried river shrimp
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