Why does the shrimp cake stay soft after being fried for a long time?

The specific frying method of shrimp cake is as follows:

1, frying oil temperature should be moderate: too low oil temperature will lead to oil absorption of shrimp cakes, while too high oil temperature will lead to excessive browning of shrimp cakes and affect the taste. It is suggested that the oil temperature should be controlled between 170- 180℃, so that the shrimp cake can be fried to golden brown without being too greasy.

2, the frying time should be mastered: the frying time of shrimp cakes is generally about 2-3 minutes, and the specific time needs to be determined according to the size and thickness of shrimp cakes. Frying time is too short, the surface of shrimp cake is not completely brittle, and it is easy to soften; If fried for too long, the shrimp cake will be too dry and taste bad.