Dry fried river shrimp

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