Fried white shrimp
Overview
Today I am sharing a fried sea white shrimp. Sea white shrimp is rich in nutrients, has soft meat, is easy to digest, and is rich in minerals. We usually dip shrimps in flour for fried shrimps. By chance, I got a little tip for fried shrimps from a master of Tianjin cuisine. Dip shrimps in cornmeal. The finished product is not only golden in color, but also has a sweeter, crispier and more delicious texture. You may wish to try it.
Tags
Ingredients
Steps
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Prepare ingredients: white shrimp: 250g, cornmeal: 2 tablespoons, salt: appropriate amount, oil: appropriate amount. Cut off the beards and shrimp guns of the white shrimps, wash and dry them, then marinate them with salt to add flavor and set aside.
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Sprinkle in fine cornmeal.
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Mix well to coat the shrimp evenly with cornmeal.
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Pour oil into the pan and preheat it. When the oil is about 60 to 70% hot, add the shrimps. Here's a little tip. You can take a shrimp and put it in the oil. If you find that even bubbles will appear around it, then the oil temperature is right.
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Pour in the shrimp and turn the heat to medium, turning the shrimp constantly to cook them evenly. During the frying process, the shrimp will release some water and the color will change from transparent to light pink. At this time, you can take it out and the first frying is completed.
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Let the fried white shrimps dry for a while. At this time, add a little more cold oil to the pot, wait for the oil temperature to rise again, and carry out the second re-frying.
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After the oil is hot, pour in the white shrimps and stir them constantly. When you can hear the shrimps making a "rustling" sound when they are stirred, it means that the shrimps are crispy and delicious. Turn off the heat and take out the pot.
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One pole, one oar, one fishing boat,
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One boatman and one fishing hook,
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A slap, a shout, and a smile,
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One person fishes in the river alone.
