“Dry fried shrimp fragrant crisp dregs of a dish, even shrimp head shrimp skin have eaten.”
|Rapeseed oil||Appropriate amount|
|Cooking wine||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
Shrimp should be washed and salted for 10 minutes with proper salt, cooking wine and pepper.
Sprinkle dry flour on the salted shrimp and mix well.Every shrimp is wrapped and slightly adhered.Don’t be too dry. Too much dry flour makes the pot burn easily.
Add appropriate amount of oil to the pot and heat it, add chopsticks into the oil to bubbles, and then fry the river shrimp. When the sticking together is loosened with chopsticks, the river shrimp can be out of the pot by bending golden yellow. Because it is small river shrimp, it can be fried crispy in three minutes without re-frying.Attention should be paid to the medium-fire frying, not small-fire, too slow will absorb oil, shrimp eat very oily.
It’s on the table. It’s crisp and delicious.
Simple and Happy Works from Food World