Frying is a method of hanging the main ingredients, frying at high temperatures, and then quickly cooking with sweet, sour and salty clear sauce.
First, raw material preparation
1. Remove the shrimp shell 500g, remove the shrimp line and wash it with an open back. Each shrimp is sliced into two pieces with a velcropping knife.
2. Peel and wash 3 grams of green onion and ginger and cut into strips.
Second, pickled wrapped powder
1. Stir in 1 gram of salt, 10 grams of cooking wine and 0.5 grams of pepper in the chopped shrimp segments and salt well for 10 minutes.
2. Take a white steel basin, pour 100 grams of starch and 50 grams of flour and mix well.
3. Use chopsticks to pinch the shrimp segments into the basin, so that the front and back of each shrimp segment are glued to the fried powder.
3. Prepare the cooking sauce
Stir in a bowl of 50 g of fresh soup, 1 g of salt, 3 g of sugar, 15 g of cooking wine, 5 g of very fresh soy sauce and 10 g of balsamic vinegar.
4. Cooking dishes
1. Pour 500 ml of salad oil into the frying pan and heat it to 60%, use chopsticks to stick the shrimp segments full of fried flour, put them in the oil and fry until golden brown, fish out the plate.
2. Raise the oil temperature to 70% heat, then pour in the shrimp segments and quickly re-fry again, fry until crisp and hard, fish out the oil control plate and set aside.
3. Pour 20 ml of new oil into the pot and heat it to 40%, pour in the onion and ginger and stir fry the pan.
4. Pour in the shrimp segments and stir-fry a few times on high heat, pour the cooking juice along the edge of the pot, quickly flip it two or three times out of the pot and put it on the plate.
5. Sprinkle with cooked sesame seeds and wrap the lace with half-moon cucumber slices.
5. Characteristics of dishes
The outside is crisp and tender on the inside, the color is red and bright, the taste is salty and fresh, and the sour is sweet.
Sixth, the main points of operation
1. The shrimp meat is very tender and easy to cook, and the oil temperature should be high and the time should be short when frying, and it should not be fried for a long time.
2. When cooking the juice, the heat should be hot in a large pot, and it should be cooked along the edge of the pot, so as to quickly stimulate the aroma.