Xiancaoge private dish

Xiancaoge private dish

Introduction:

"Soft fried shrimp, my favorite, Jindao shrimp meat, seasoned with pepper and salt, crisp outside and tender inside. After eating one, I'm looking forward to the next one. Comrades, are you greedy? I'll express it to you ~ ~"

Production steps:

Step 1: wash the shrimp, remove the shell and control the water;

Step 2: add corn starch;

Step 3: add custard powder;

Step 4: add white pepper powder;

Step 5: add salt;

Step 6: mix the seasoning and shrimp well and set aside;

Step 7: when the oil temperature is 50%, fry the shrimp for the first time;

Step 8: for the first time, deep fry it into yellowish brown and set aside;

Step 9: the second oil temperature 90% heat, add shrimp, deep fry the second time;

Step 10: finally, decorated with Lycium barbarum, raisin and sesame, the simple and delicious soft fried prawns are released. Now we are ready to wash our hands, serve and start~~~

Materials required:

Sea white shrimp: 300g

Table salt: 10g

Custard powder: 10g

Salt and pepper: 5g

Corn starch: 10g

White pepper: 10g

Note: 1: it is not recommended to make batter with egg, fried shrimp with egg batter, after fried, the egg taste is too heavy, it will cover the original taste of shrimp; 2: it must be fried twice, because the fried shrimp will be more crisp, charred outside and tender inside; 3: remember to use corn starch; 4: it is better to shell shrimp, because there is shrimp shell, the outer layer of shrimp will not be crisp; 5: Jishi Powder is dispensable, I love the milk flavor of Jishi powder, ha ha, but it's really delicious with Jishi powder;

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh