"Soft Fried Shrimp" is a tender and delicious shrimp with a crisp and delicious crust, which is one of the delicious tastes you can't resist.
After the shrimp are naturally thawed, wash and remove the shrimp line.
Add salt and cooking wine, put on disposable gloves, grab the shrimp well and marinate for five minutes.
Add one egg and flour, dry starch; add a large spoonful each, then adjust as appropriate.
Continue to grasp well, a little longer, to feel the shrimp sticky, shrimp evenly hung on a thin layer of pulp, can be. This process also adjusts the consistency of the paste. When it is dry, add water; dilute, add powder.
The state of the paste. Do not be too viscous, otherwise the fried shrimp puff pastry is too thick. After hanging up the paste, let it stand for five to ten minutes.
Heat the pan over medium heat and add the oil to a heated pan for a while. Use chopsticks to test the oil temperature, clean and waterless chopsticks, put into the pot, if small bubbles appear around the chopsticks, the speed is slower, indicating that the oil temperature is not enough. On the contrary, large bubbles appear and quickly rise, indicating that the oil temperature is high. If the size of the bubbles around the chopsticks is uniform, the flooding speed is faster, and the oil burst sound is calm, indicating that the oil temperature is just right.
Quick single down into the shrimp, a single can ensure that the shrimp do not stick, fast to ensure the same maturity.
After all of them are inserted, immediately reverse, control the color golden yellow light, turn on the fire and fry for a few seconds, while quickly reversing.
At this time it must be golden, immediately fished out and drained.
Place on an absorbent paper to absorb excess grease and serve on a plate.
Serve with salt and pepper. I hope you all have a good time.