What is the making method of bubble shrimp?

The method of making pickled shrimp used to be a secret in the industry. With the development of the times, it has been made public, and now it is easy to make bubble shrimp at home. The premise is to master these three points: ① pretreatment of shrimp; (2) the skills of making "egg white paste" with pickled shrimps; ③ Control of oil temperature.

Bubble shrimp, as the name implies, is as big as a bubble and as hollow! That sounds amazing. How did you change a shrimp into this shape? In fact, the principle is quite simple, mainly because of egg white paste! It is made of egg white, corn starch, fried flour, peanut oil and other ingredients.

Among them, the combination of corn starch and egg white, the former gelatinizes when heated, and the protein contained in the latter denatures into "gelatinous", forming a solidified layer to wrap the shrimp together, provided that. Therefore, it is not enough to rely on these two kinds alone, but also to cooperate with baking powder, which can quickly release carbon dioxide in case of high temperature and achieve the effect of fluffy and crisp. Peanut oil also plays a complementary role. In the stirred batter, the oil flows out when frying at high temperature, so it bulges and forms bubbles.

Understand the production principle, share the specific practices below, the whole process is full of dry goods, and it is recommended to collect and forward.

Ingredients: a catty of prawns.

Ingredients: corn starch 80g, flour 20g, peanut oil150g, clean water 50g, egg white 2g, baking powder 4g.

Ingredients: ginger onion, sugar, white vinegar.

manufacturing process

1, the prawn is decapitated, shelled to the last eye of the tail, and the tail is reserved, that is, it is peeled into anchovies. Then remove the shrimp line, cut a flower knife along the shrimp back to the middle of the shrimp, and the distance between each knife is about 3 mm, then clean it and drain the water.

2. Put the washed prawns into a large bowl and start seasoning. Add ginger and onion, a little pepper and cooking wine to remove the fishy smell and enhance the fragrance, and a little edible salt to adjust the bottom taste. Stir well and marinate for later use.

3, the critical moment has arrived, adjust the egg white paste! Prepare an empty bowl, add corn starch, flour, baking powder, egg white and water in turn, and stir well until there is no dry powder, no particles and a very delicate state.

Then pour in a small amount of cooking oil several times. According to industry standards, it is divided into three times. After each oil pouring, it must be fully mixed before pouring the oil again. The final protein paste is delicate and sticky, and chopsticks can stir up the protein paste and slowly flow down.

4. Put the shrimps into the egg white paste and mix well for later use.

5. Put the pot on the fire, inject wide oil, raise the oil temperature to 50% heat, and try it with chopsticks. If you insert it into the oil pan, you can bring small bubbles. Then grab the shrimp tail, brush the egg white paste again, turn to low heat and fry in turn. At this time, you still hold the shrimp tail and wait until the shrimp floats before letting go.

6. When frying, pour the oil on the shrimp to accelerate the expansion. Continue to fry for about 5 seconds after molding. When it becomes Huang Shi, you can take out the oil and put it aside.

7. Pour only a little oil, add a tablespoon of sugar (about 40 grams) and the same amount of water, turn to medium and small fry to melt, and drop a few drops of white vinegar. Then stir it into "glaze color", that is, the color of the sugar solution is translucent, and it can flow down slowly in a straight line without interruption.

8. Pour the boiled syrup evenly on the pickled shrimp.

(1), which kind of shrimp is suitable for soaking shrimp?

As long as it is a medium-sized prawn with high freshness, such as Neopenaeus monodon, prawn, prawn, prawn, etc. Shrimp that is too small is not recommended. First, it is more troublesome to handle in the early stage, and second, it is not drum enough and looks unsightly.

So can something as big as crayfish be made? The answer is yes, but it is handled differently. You need to take lobster meat, slice it, marinate it, pat it with a thin layer of dry starch, and then fry it with egg white paste.

In fact, not only shrimp can be made into bubbles, but also fish, such as tofu fish. The following steps are the same, and it looks good when fried.

(2) Why is it a shrimp back cutter?

If the shrimps are cut into flowers without a knife, the shrimps will curl up into a ball when exposed to high temperature during frying, causing two problems. First, it is difficult to expand and shape. After all, you have to be close and inseparable! Second, the finished product is deformed, which affects the face value and appetite. Therefore, this step can not be ignored, which is not only one of the key factors to form bubbles, but also convenient to taste when pickling, and the interaction of batter when frying can be pulled outward to form larger and better-looking bubbles.

(3) When mixing the egg white paste, why do you want to add a small amount of oil several times?

It is difficult to stir the egg white paste once, and it can't be better blended into the paste. This is more similar to a small amount of meat can be eaten into water many times, and so is egg white paste.

(4) Why not put shrimp directly when frying?

For people who are new to this dish, there is a certain threshold for cooking it. You should be careful lest you end up in failure. Therefore, it is not recommended to put the shrimp directly into the oil pan, mainly to prevent the shrimp from sinking and hitting the bottom of the pan, resulting in local desquamation and thus unable to bulge.

If the oil temperature is high and the degree of heat is 67%, then the shrimp can expand rapidly and float directly. But the problem is that if you are not skilled, it is easy to overheat, leading to explosion, which is not worth the candle.

(5) Why should white vinegar be added to boiled sugar water?

Adding white vinegar can delay the change speed of sugar solution, which is beneficial to observation and stop it in time when it reaches a suitable level. Secondly, adding white vinegar can make the color of syrup white and reduce the greasy feeling of white sugar.

? Try to choose fresh shrimp. The head of the shrimp is not black or loose, the body of the shrimp is shiny and the shell does not fall off. It can only swell up when it is fried, and it will not explode easily. If it is frozen shrimp, it must be completely thawed before it can be used to make this dish.

? You need to be careful when cutting shrimp with a flower knife. The knife should be gentle and considerate, avoiding being too deep and not too shallow, or it will tilt up when frying.

? There are many mixed recipes of egg white paste, but egg white, baking powder, oil and corn starch must be standard. Among the starch used, it is suggested that corn starch should be selected first, which has stronger water absorption than potato starch and is not easy to peel. The amount of baking powder should be appropriate. Without it, the bubble is not big, but with it, it is explosive.

? You need to be careful not to fry for too long when frying. Can't wait until the golden yellow, or it will explode. You should take it out after floating and expanding for a few seconds.

? If it is too much trouble, you can omit the last step, that is, the step of boiling syrup. You can eat it directly or dip it in ketchup.

Bubble shrimp is no secret now. As long as we master the three main points of shrimp pretreatment, egg white paste production and heat control, we can also make decent bubble shrimp, and the taste is not inferior to that of restaurants.

How to make bubble shrimp ...

8 shrimps of 1 were peeled and washed, and then their backs were marinated with a little salt and cooking wine for a while. 2 In a pot, heat the oil to 70% heat, put the paste shrimp into the pot and fry until it bubbles, moistens and fries until it is crisp. Add sugar, white vinegar and a little salt to the pot and pour it on the fried shrimps.

3. Paste mixing: mix raw flour 150g, starch 45g, flour 3g, glutinous rice flour 8g and baking powder 5g for later use, pour three egg whites and 100g water into a basin, add the mixed flour and stir vigorously, then add 130g oil. The best effect is to put the oil in the refrigerator three times. That's all for today's pickled shrimp. Thank you.

I learned about this "pickled shrimp" in two completely different ways, both of which are called by this name. One is named after the final form of the dish, and the other is named after the phenomenon in the cooking process. Because the topic is not illustrated, I will introduce both. In a word, it is good to know more about one food practice.

This dish really fits the name "pickled shrimp". After all, the appearance of fried shrimp is the shape of big bubbles. )

Preparation materials: green shrimp or white shrimp 10, starch 1 00g (potato starch and corn starch 3: 1), 3 grams of aluminum-free baking powder, eggs1,peanut oil, water, salt, cooking wine and appropriate amount of white pepper.

Production steps

Key points of production:

(1) The batter of this bubble is best mixed with two kinds of starch recommended by us. Baking powder is basically indispensable, reaching the level of big bubbles, so that when frying, baking powder will react quickly at high temperature, producing gas to fully expand the batter, so that obvious big bubbles can be obtained.

This dish doesn't need to be fried for long. Basically, the bubbles are all golden yellow, and the shrimp inside will definitely be cooked after the texture becomes brittle. Frying for too long will not only sell badly, but also taste worse. If you are afraid of bursting the blown bubbles, you can use a high-temperature resistant spoon to scoop some oil from the pot and pour it on the shrimp balls, which will not easily damage the appearance and prevent the oil temperature from rising too high.

Hello, everyone, I am the official Lin, and my answer is: "Pickled shrimp", also known as pickled shrimp, is not a traditional dish, nor a classic dish, but a modern and innovative hot dish, which is deeply loved by diners of all ages, men, women and children because of its golden and attractive color, crisp taste and diverse nutrition. In addition, because the bubble shrimp itself is very easy to match in taste, it can make almost all kinds of imaginable flavors that everyone can eat, such as "spicy, salty, sweet and sour, spicy", and everyone can make all kinds of delicious bubble shrimp that they like according to their own tastes. Therefore, pickled shrimps are becoming more and more popular.

Although pickled shrimp is a new hot dish in modern times, it is not sloppy at all. Not only are the operation details and preparation ratio full, but even in the operation method, there are many points for attention. So students must pay more attention to cooking this dish at home. A well-made bubble shrimp, even if it tastes ordinary, can greatly give diners different temptations visually. Of course, it is a special plus to be able to make the taste good at the same time. In addition, because the dish of bubble shrimp itself has no spit such as bones and fishbones, it can be eaten directly, without residue, and it tastes delicious and full of saliva, so bubble shrimp is also a necessary home-cooked dish to coax children into hurting the elderly. I won't say much below. Brother Kobayashi will share with you a delicious shrimp-soaking method that is easy to cook, easy to control and loved by all ages. Welcome to collect, learn and make.

Ingredients: 500g prawn (fresh or frozen).

Ingredients: 2 eggs, 2 green onions, 1 small ginger, 2 red peppers, and coriander 1 small roots (the ingredients are slightly particular).

Seasoning: water, starch (corn starch), cooking wine, pepper, sugar, salad oil (or cooked oil), baking powder (unnecessary, the effect is slightly worse), white vinegar, sesame oil, salt and edible oil.

-Start making-

①: First, remove all shrimp shells, shrimp heads and shrimp lines except the tail, wash and drain, flush the shrimp back, cut it into a half-centimeter knife horizontally, and then slightly cut it until the whole shrimp body can be straightened just by grasping the tail, but don't cut it off, and put it into a bowl. Note that this step here is the key to the appearance of pickled shrimp, because the shrimp itself is curved, so it needs to be straightened by changing the knife slightly.

②: Cut ginger into large pieces, pat it loose, put it into shrimp, take a section of onion, pat it loose, put it in, then add a little salt to the bottom flavor in turn, add a little pepper, cooking wine and sesame oil to remove the fishy smell and enhance the fragrance, and marinate it evenly 10 minute. -(Note that the step of soaking shrimp is very important, which is the basis of soaking shrimp's mouth).

③: Take a large bowl and start the most critical paste mixing. Beat in the egg whites of two eggs (the yolk can be used in other cakes when not in use), then add 50g of water (consistent with the egg whites) and corn starch 100g, and stir evenly with clean hands until there is no pimple. Note that it is very important to adjust the batter ratio here, without adding flour, the starch must be corn starch, which will be explained later.

④: Finally, add 200ml salad oil in three times, and grasp it evenly by hand. You will find that the batter becomes more and more sticky after adding oil. Stir until the salad oil is completely added, add 2g baking powder, continue to stir until it is creamy, and put it aside for a while. -(Note, you must add oil to stir the batter here, and you must first grasp the corn starch until there is no pimple, then add the salad oil, and the oil should be added in three times).

⑤: Shred another section of onion, remove the pedicle of red pepper and shred coriander. Take a small bowl and put all the ingredients in it, and soak it in enough water for later use. Note that the soaking step is very important. The ingredients need to be soaked once, but not too early. Soak the shrimps before frying them.

⑥: Start frying below, add enough cooking oil to the pot, heat it to 60%, and turn to low heat. Take out the marinated shrimp and put it in the batter once until it is evenly pasted. Then, hold the shrimp tail by hand, let the wrapped part of the shrimp meat enter the pot and shake back and forth at the same time, let go. Repeat this step until all the shrimps are cooked, turn to medium heat and pour the hot oil next to the pot spoon on the shrimps. At this time, you can find the shrimp. Note that the temperature of fried shrimps in the pot here is a little higher. When it is about 60% hot, it is necessary to reduce the firepower and start to pack shrimp. When frying shrimp, hold the shrimp tail first, and then let go after setting.

⑦: Heat the pot again, add 150 ml water and 40 g white sugar, stir-fry with a spoon at medium and low heat until it is saccharified into silky syrup, add a little white vinegar to enhance the flavor, and add a little salt to enhance the fragrance. Stir-fry and sprinkle evenly on the surface of the freshly fried shrimp.

⑧: Finally, take out the shredded onion, shredded red pepper and shredded coriander soaked before, drain the water and spread them on the surface of the soaked shrimp. This bubble shrimp is ready.

Making picture: such a crispy honey-soaked shrimp with attractive color, crisp mouth, sweet, sour and salty taste is ready. Does it look appetizing?

Answer: .............................................................................................................................................................................. Second, it is easier to wrap prawns evenly. Because the whole prawn is straightened, the meat will naturally spread out because of the knife cutting, and it will be heated more evenly and quickly when frying, and the meat will be crisp and even. In addition, the reason why the shrimp tail shell does not leave other shells is because other parts need seasoning and frying, and the shrimp tail needs to be carried easily by hand. If the shell is removed, the shrimp can't be taken. In addition, the shrimp tail shell itself is less, which makes the fried shrimp taste more crisp, rich in phosphorus and can supplement more nutrition.

Answer: ..... First of all, we should understand the characteristics of egg white itself: the egg white itself is colorless and transparent, and the color is not affected when added to the ingredients, and it is also very sticky. Adding powder-coated ingredients can improve attach rate. In addition, its own high protein is not heat-resistant, and it can become brittle and yellow after frying, so adding it to the ingredients that need frying has a good effect and can also improve its nutritional value. On the other hand, the yolk is yellow. High temperature blackening will affect the color of the finished product. Second, it's not as sticky as egg white. Third, its high cholesterol content will increase the harm of fried food. To sum up, no matter what ingredients are fried, the preferred rate of egg white is higher than that of egg yolk, and egg yolk will only be widely preferred in all kinds of pastry processing that require yellow and attractive colors, so egg yolk is not added here.

Answer: ... Let's talk about why flour can't be added first. First, because flour is too sticky, bubbles will not expand obviously when frying, which will affect the appearance of finished products. Second, the flour itself is too white, and the fried color is opaque and not very beautiful. Third, the flour itself is soft and not crisp, which is not suitable for fried crispy food. To sum up, flour can't be used here. Secondly, why do you prefer corn starch? First, the starch potato starch, which is common and commonly used in our daily life, is also sticky and has too good permeability, and the bubble feeling is not obvious when frying, which affects the appearance. Second, cassava starch and other starches are too light or easy to soften. Only corn starch is fried in the right color, crisp and easy to use in daily use. To sum up, the best choice here is corn starch.

Answer: ..... Because pickled shrimps pay attention to "full bubbles and crisp taste", the oiling step will be particularly critical when making batter. Why? Because the bubble shrimp itself needs to be fried once when it is out of the pot, the oil added to the batter will naturally overflow because of the high temperature, and many bubble holes will be brought out in the batter when the oil droplets overflow, so that the crispy and attractive bubble shrimp can be fried. So the step of oiling and stirring is the key to the appearance of bubbles. Secondly, the amount of oiling should be well controlled, the weight is generally twice that of starch, and the appearance volume is the same as that of starch. When adding, it must be added in three times. The main purpose is to ensure that the starch paste can be mixed with salad oil evenly enough. If you add all the oil at once, because the batter itself is denser than the oil, the oil will always float on the surface of the batter, so it is difficult to mix all the oil evenly.

Answer: ... The soaking step is also very important. The main purpose is to remove the spicy taste in the side dishes, make umami taste, ensure that all the umami taste and spicy taste added to the pickled shrimp are just right, not pungent or spicy, and add a hint of fragrance to the sweet and sour fried taste of the pickled shrimp. It can be said that it is the finishing touch and needs to be soaked once.

(1) To make bubble shrimp, it is necessary to change the knife and marinate it first, which is the key to full flavor and crisp and consistent fried appearance.

(2) When mixing the batter, be sure to add salad oil or cooked oil. Other oils are delicious. Wrapping them together will affect the fried flavor of batter and prawns.

(3) When frying prawns, first raise the oil temperature to about 60% heat (about 180 degrees), then slowly lower all prawns with low fire, and then raise the temperature with medium fire. At the same time, it is necessary to pour oil on the surface of prawns constantly with a spoon, so as to ensure that the fried bubble prawns have the same maturity, the same bubble effect, crisp taste and golden color.

Hello, everyone, I am delicious. My answer is: "Pickled shrimp" is a specialty of many hotels. 20 18 I ate this dish when I traveled to Jinan. According to the chef, this dish must be made of deep-sea shrimp and must be fresh and lively. The fresher it is, the more authentic it tastes. The chef also said that this dish is actually relatively simple, as long as you master it. "

Shrimp is a kind of food animal that is produced in water. Shrimp is a crustacean, related to crabs and lobsters. There is a flat and elastic translucent body in the middle and a fan-shaped tail. Prawn is also a network term, which refers to people who make good use of the network and have certain network technology. It is a homonym of "hero". "Pickled shrimp" is a good ingredient with golden color, fresh meat and delicious Q-bomb. However, there is a long black line on the shrimp's back, which can be picked out with a needle. The most common cooking methods are also easier to use. Shrimp can be fried, fried, fried, roasted, etc. The following meal is delicious, so I will share with you a family cooking method of "soaking shrimp" that I think is delicious. Prawn tastes q-elastic, crisp and delicious, and it is a very delicious dish. Students who like shrimp are recommended to collect it and try it.

Ingredients: 20 to 30 deep-sea shrimps.

Seasoning: starch, corn starch, peanut oil and baking powder.

①: Take off the shrimp head, tear off the shrimp skin from top to bottom, and leave the tail for later use. —— (Note that prawns should be treated with shrimp tails, which will be explained later).

②: Put starch, corn starch, peanut oil and baking powder into the basin evenly, and stir them clockwise with chopsticks until they can be pasted. (Be careful not to drain oil when mixing the paste, which will be explained later).

③: Add oil from the pot. When the oil temperature is 50% hot, wrap the shrimp tail with a thin layer of paste and put it in the pot together with the shrimp tail. Don't throw it all in at this time, wait until the whole shrimp bubbles slowly, and so on. Note that prawns are only wrapped in thin paste, not thick paste, which will be explained later.

④: The oil temperature must be controlled at about 50% heat. Observe the change of shrimp, you don't have to put seasoning and salt. When the color is golden, quickly remove it and put it on the plate. -(Note that the shrimp tails need not be seasoned with salt, which will be explained later).

Making a picture: such a bubble shrimp with golden color, fresh meat and delicious Q-bomb is ready. Does it look appetizing? Here you can adjust the ingredients you need in time according to the ingredients.

1. Why do you only leave the shrimp tail when handling prawns?

Answer: ... When handling prawns, remove the skin and head of prawns, leaving only the tail. The "soaked shrimp" made by leaving the tail is more perfect, golden in color, pure in taste and delicious in Q-bomb.

2. Why only put oil in the paste without water?

Answer: ... It's easier to use peanut oil paste, but it's too difficult to stir with water. It is easy to run around in the oil pan, which is unhealthy and dangerous, so it is the most correct choice to stir the paste with peanut oil. The fried "bubble shrimp" is more beautiful, crisp and delicious, and this skill is also the key to making a good "bubble shrimp".

3. Why are prawns wrapped in thin paste instead of thick paste?

Answer: ..... Shrimp with thin paste bubbles more easily. If the thick paste is put into the pot for too long, it will not foam easily and the color will turn black. Only the thin prawns are more golden and attractive.

4. Why don't prawns put salt and seasoning?

Answer ... Prawn is a deep-sea shrimp, which should be eaten fresh and original. If we put salt on it, it will affect the taste and disrupt its original taste. What's worse, if we put seasoning, it will lose its natural taste, so we don't need to put salt and seasoning.

For reference only, you can try it.

1 prawns cut a knife from the back to remove the sand line; Wash the shallots and cut them into 3cm sections.

2. Marinate prawns with salt, milk, chicken powder, monosodium glutamate, cooking wine and pepper for 0/0 minute.

3. Spread the tin foil on the iron plate, put the shallots, pour the compound oil, then put the marinated prawns, fold the tin foil into a fan shape, and curl and compact it.

4. Heat the iron plate and tinplate with medium heat until they begin to expand, that is, turn to low heat until the tinplate expands into large bubbles (heating is * * * for 8 minutes).

5. Cut the bubble with a knife and eat it.

Paopaoxia

material

400 grams of prawns, onion 100 grams. 2 grams of seasoning salt, 60 grams of milk, 5 grams of pepper, 3 grams of chicken powder, 3 grams of monosodium glutamate, 50 grams of cooking wine, 30 grams of compound oil, and tinfoil 1 piece.

working methods

1, the prawn made a knife from behind and drew a sand line; Wash the shallots and cut them into 3cm sections.

2. Marinate prawns with salt, milk, chicken powder, monosodium glutamate, cooking wine and pepper for 0/0 minute.

3. Spread the tin foil on the iron plate, put the shallots, pour the compound oil, then put the marinated prawns, fold the tin foil into a fan shape, and curl and compact it.

4. Heat the iron plate and tinplate with medium heat until they begin to expand, that is, turn to low heat until the tinplate expands into large bubbles (heating is * * * for 8 minutes).

5. Cut the bubble with a knife and eat it.