recipestoms

Jiangsu cuisine classic crispy fried shrimp

Posted on: August 17, 2011


I love prawns, from palm-sized shrimp, Shrimps to the size of a thumbnail, I would like to eat them only one a fun 鈥 Chan Jiangsu cuisine classic crispy fried shrimp that is absolutely not genetic, on the contrary, far from me mother. In the eyes of my mother, shrimp is the most tasteless things, in my eyes, different species of shrimp have different approaches children, children do not eat the same can be varied and can Qianzi Baiwei …
For the love of people and things, no matter how will be like for like food, is the same reason. As the prawns, boiled light, spicy fun, rich tomato sauce, wine unique, delicious scrambled eggs … do whatever I like. Shrimp shrimp is constant, changing the practice, but you can taste the metamorphosis of one hundred kinds of food wonderful, and perhaps this is it enjoyable to eat them was a necessary one forklift truck
Jiangsu cuisine classic crispy fried shrimp
A wide variety of shrimp, calcium is not only high quality goods, but also a great brain puzzle ingredients. Fried shrimp Jiangsu cuisine is one of the classic dishes, it is said, is the most famous fried shrimp, Hangzhou, folk known as “do not eat fried shrimp to Hangzhou, the same as not to Hangzhou,” saying that both sell or taste have no doubt add a touch of bright colors for the table.
Fried shrimp through the bright red color, Hongyan crunchy, and shrimp ambiguous. Gently into the mouth, touch off, touch the tip of the tongue immediately be extremely fresh shrimp, salty sweet, unique flavor, a one, eat up Kaka sounds, really is not an ordinary fun. The students love wine, this time again a small cup of wine, that is like an immortal, and Yoshiya
Material:
Ingredients: Shrimp 500g
Ingredients: diced green onion, 20g, 20g ginger
Spices: white wine 25g, sugar 25g, the amount of MSG, salt
Practices:
1. The shrimp to the head, to be, wash water control;
2 pot pour boiling oil;
3 will be dealing with a good fried shrimp into the pot;
4 deep fry shrimp and shrimp can be separated, remove and drain the oil;
Experience to share:
1. Be sure to deal with water and then dried shrimp pot fried control system in order to avoid blasting pot burns;
2 fried shrimp should not be too long time, shrimp and shrimp can be separated in order to maintain the crisp taste of a moderate;
3 fried shrimp, the base oil should not be too much, because shrimp have been fried, will not absorb the oil;
4 Shrimp remaining oil can be used for cooking other dishes, add flavor.

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