Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
When I was a child, I especially loved to eat soft fried dishes
Soft fried shrimp, soft fried tenderloin, soft fried, well, how good it would be to be able to soft fry everything at that time.
Later, it was difficult to eat soft fried dishes on the market, and occasionally encountered, it was also an egg white version, although crispy and refreshing, but it was not the taste of childhood.
After countless experiments, I finally mixed up the memory version of soft fried shrimp and shared it with everyone.
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Prepare about 200g of fresh shrimp
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Cut the green onion into pieces, cut the ginger into strips, put a little salt and cooking wine and grasp well, and marinate for a while.
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Beat three eggs and add the flour. And into a dry dough shape, add a little bit of water, adjust to the batter that can be formed after slipping.
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
The pot is boiled with oil, and when the oil temperature is 50% hot, the shrimp wrapped in paste are carried into the pot by hand, and the shrimp floats up immediately into the oil, and the oil temperature is just right. At this time, do not flip it, let it bubble up and form.
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
After setting the shape, turn over the noodles, and when the two sides are golden, you can control the oil.
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Heat the oil to 80% and pour in all the fried shrimp and fry
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Let's sauté the salt and pepper. Heat a saucepan, add the peppercorns, and simmer over low heat until the peppercorns are crisp.
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Place on a board and roll out with a rolling pin and roll out with a little salt. There is no skill, but it is the most authentic taste of food.
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Restoring the taste in memory, this is the soft fried shrimp we loved to eat back then, too simple
Xiao You wanted to say. This is the taste of soft frying, soft but not crusty, crisp but not hard, far from the effect that can be achieved by beating egg whites or adding baking powder now, although it is not the crunchy taste, but at the same time it will not be oily. If you have a nostalgia complex like mine, give it a try.
