Representative of The Classic Shandong Cuisine: Fried Shrimp
1.
Put all the seasonings in a small bowl and mix well to make a bowl of juice for later use.
2.
Shell the grass prawns, add a little water slurry with mung bean starch, and be sure to grab them well to avoid splashing oil during frying.
3.
Pour the oil in the pan and heat it to 50 degrees, about 150 degrees, then pour 2 teaspoons of oil into the mashed shrimps and mix well. Add the oil just before the pan.
4.
Then put the prawns one by one in hot oil, change it to low fire and fry until the inside is fully cooked, then change to high fire and fry it slightly, and fry it until golden brown.
5.
Pour a little oil in another pot to heat up, add the fried shrimp, quickly cook into a bowl of juice, quickly stir-fry for 2 times and it will come out of the pot. This step is best controlled within 5 seconds. The fried shrimp skin will be soft and de-blurred, and this dish will be a failure.
Tips:
This dish is best to use mung bean starch, mung bean starch syrup can make the finished dish more three-dimensional; when sizing, it can be slightly thicker, which is more conducive to the crispy skin of the finished dish; generally speaking, this kind of over-oiled vegetables will have a The step of re-frying (that is, first fry the ingredients until they change color and shape, then remove them, then raise the oil temperature and fry again, which will make the ingredients more crispy and taste good), but it is a little troublesome, so you can also change the oil The warm method can omit this step, and it can also make the ingredients have the same taste (the method is as follows: put the ingredients under a high fire, then change to a small fire to cook the inside of the ingredients, and then change to a high fire to flush out the oil sucked in the ingredients. Make the skin crispy); remember: the fried shrimp should be cooked immediately after it is out of the pan, and the speed should be fast and the time should be short.
