Pipa prawns, bright and bright colors, beautiful and generous shape, just like the shape of the pipa, delicious and crispy taste, shrimp flavor is very strong, the banquet is a good product. When making pipa prawns, it is best to choose fresh, elastic and shiny meat. When peeling, the shape of the tail must not be destroyed, and it must be left intact. When using a knife to break the abdomen of the shrimp, it is necessary to cut the knife from the middle of the abdomen with a thin thickness, and then remove the shrimp intestine, arrange the knife with the knife, and do not cut through the knife, mainly to prevent the curling of the shrimp during the frying process. Shrimp body embellishment, be sure to choose less water without strange taste of vegetables, green such as with cucumber green skin slice thinly shredded, dark radish green skin slice thin shredded. Red can be used for carrot shreds, Jinhua ham shreds, etc. Breadcrumbs are best to use granular ones, and breadcrumbs are too crumbled and too thin to have a crispy feeling, it is best to make homemade breadcrumbs, and it is best to cut them into bread crumbs with a knife. In the process of frying, the oil temperature must not be too high, nor too low, the oil temperature of 5-6 into the heat is the best, if the oil temperature is too high, there will be external coke is not cooked, too low, will make the bread bran oil, eat too greasy, the taste is not good.
Pipa prawns
How to make pipa prawns:
1: Prawns, breadcrumbs, eggs, shredded carrots, cucumber peels, rice wine, salt, monosodium glutamate, white pepper, green onion, ginger, dry starch, cooking oil ready for later.
Material preparation
2, first remove the shrimp head, peel off the shrimp skin, only keep the tail do not destroy.
Remove the shrimp head first, peel off the shrimp skin, and keep only the tail without destruction
3: Use a knife to break through the abdomen of the shrimp, the knife is deep until the skin on the back of the shrimp, but do not cut through so that the skin and flesh are still fully connected.
Cut the shrimp
4. Repair it with a knife into a neat fan shape and remove the shrimp intestines, and retain the shrimp meat cut during repair for other uses.
Then use a knife to repair it into a neat fan shape and remove the shrimp intestines
5. Use a knife to arrange the agent on the scalloped shrimp slices, and use the tip of the knife to poke a few times to break the shrimp tendons to prevent curling when frying.
Arrange the agent on the scalloped shrimp slices with a knife with a knife
6. Cut the shrimp meat cut during the repair of the shrimp with a knife first, and then use the back of the knife to repeatedly smash it into a fine mushroom for later use.
Make shrimp mushrooms
7: Add green onion, ginger and rice wine to the shrimp slices, sprinkle with a little salt, pepper and MSG.
Add green onion, ginger, rice wine to the shrimp slices and sprinkle with a little salt
8: Add rice wine, salt, pepper and MONOS to the smashed shrimp mushrooms, and vigorously stir in one direction with chopsticks until the shrimp are viscous and gelatinous.
Stir the shrimp
9: Add a thin layer of dry starch to the marinated shrimp slices.
Dried starch sticks on the shrimp
10: Drag a layer of egg mixture on the side of the skin surface of the shrimp slices.
Slime egg liquid
11: Then cover the shrimp slices with breadcrumbs.
Sticky breadcrumbs
12: Put the shrimp slices neatly on the plate, and use a small spoon to dip the shrimp and spread the shrimp evenly on the shrimp slices.
Yard shrimp slices, share the shrimp mushrooms
13: Then wipe well with a trowel or finger dipped in water.
Then spread well with a trowel or fingers dipped in water
14: After spreading the shrimp, use forceps or fingers to dot the carrot and melon peel on the shrimp, in the shape of the strings of the lute, and gently press it with your fingers.
ornament
15, stir-fry spoon on the heat, inject the right amount of oil, oil temperature 5-6 times the heat of one by one into the brewed prawns, slow frying with medium heat, wait for it to float out of the oil surface, and then fry for 10 seconds to fry.
Fried
16, the color is slightly yellow, you can fish out the control of the net grease code plate embellishment, this dish is ready to be made.
The yellowish color can be fished out of the net grease yard plate embellishment
Different decorations, different shapes