hibiscus shrimp production method

Practice a

1, shrimp wash yam, drain, put into a porcelain bowl, add salt, egg white, dry diamond powder, stir evenly sizing

2, another small porcelain bowl, put into the collection of clear, salt, monosodium glutamate, cool chicken broth, water diamond powder, sesame oil, mix well, to be used

3, frying pan hot, add soybean oil, to be burned to fifty percent hot, put the shrimp, paddle to eight ripe when, poured into the funnel, drain the oil, that is poured into the egg white paste, push the fire stir fry, see the egg white will solidify, pour into the shrimp, stir fry evenly, out of the pan, cover.

Practice two

1. knock the egg white into a bowl, put about 25 grams of aquatic flour, 2 spoons of fresh broth, a little monosodium glutamate and fine salt, use chopsticks to stir well into the suspension. Take a little of the mixture and mix in the shrimp, make it batter, and put it in the refrigerator freezer to rise.

2. hot pot, with cold oil slippery pot after pouring out, hot pot, and then put 250 grams of lard, burned until the oil is 30% hot, the suspension gently poured into the pot, and then gently shake the pot, and gently push the vegetable spoon, so that by the bottom of the pot suspension first into a piece of floating in the oil on the surface. Allow all of the egg white mixture to coagulate into the hibiscus egg slices, then pour out and drain.

3. In the original pan, leave a moderate amount of oil, and when the oil is 30% hot, put the shrimp into the, scratching, so that it is browned, broken raw, and also poured in a colander to drain the oil. The original pot over high heat, cooking yellow wine

Note

1. egg white suspension must be the right proportion of the recipe. If the water is less, the hibiscus egg slices are not soft and tender, if the aquatic powder is less, the slices will be old but not broken, but too much water is not easy to coagulate into slices, too much aquatic powder will also result in the texture of the sticky and not tender.

2. pot to be clean, hot to use oil to slip the pot after pouring, hot and then add oil, under the egg white suspension should be heated over medium-low heat, and shaking the pot and push with a spoon to prevent staining the bottom of the pot.

3. Shrimp should be washed with lightly salted water, rinsed and dried with a dry cloth, then battered.