Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
author：Lazy kitchen
Last week, the fifth episode of "I'm a Chef in the Palace" began airing! In this episode, the Imperial Diet Replicant people brought us the methods of catching fried tenderloin, catching fried shrimp, catching fried fish fillets, and catching fried waist flowers.
Today, we will reproduce this dish of fried shrimp, crispy skin, wrapped in sweet and sour sauce, take a bite, you will find that the shrimp meat is very tender, eating is not fishy at all, like friends don't forget to try Oh!
Fees:
Prawns, green onions, cooking wine, salt, soy sauce, sugar, vinegar, water starch, oil.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
method:
Pat the green onion flat with a knife and set aside.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Take an empty bowl, add 6 spoonfuls of water, 1/2 teaspoon of salt, 2 spoons of sugar, 4 tablespoons of rice vinegar, 1 spoonful of dark soy sauce, 1 spoonful of water starch, stir well to make a sauce and set aside.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Remove the shrimp head, peel off the shell, use a knife to cut a knife on the back of the shrimp, remove the shrimp line inside, and wash the shrimp with clean water. (In fact, the shrimp line does not have to open the back to remove, everyone in the shrimp head, the action is not too fast, slightly slower, so that the shrimp line can be pumped out together.) )
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Place the prawns in a dish, add the pat-flattened green onions and grasp well. (The de-fishing effect of green onions is very good.) )
Add salt and grasp well to add the bottom flavor to the prawns.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Add cooking wine and grasp well, give the prawns to remove the fishy smell, and marinate the prawns for 5 minutes.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Pick out the green onion inside, add the water starch and continue to grasp well. (Catch the surface of the prawn and evenly wrap it with a layer of starch paste.) )
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Pour oil into a pan, heat the oil to 40% heat, and fry the prawns.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
After frying until the prawns change color, they can be fished out first.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
The oil in the pan continues to heat at a temperature, and when the oil in the pan is slightly smokey, add the prawns and re-fry.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Fry until the surface of the prawns is browned and crispy, and it is ready to go.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Leave the bottom oil in the pan, pour in the sauce and stir-fry the fried prawns quickly after the sauce is thick.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Wait until the surface of the shrimp is evenly coated with a layer of sauce, and you can get out of the pan.
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
Prawns learn this method, more fragrant than white-burnt shrimp, crispy on the outside and tender on the inside, and not fishy at all
