I always wanted to make crispy shrimps for crab bosses as small snacks. I tried several times before I was unsuccessful. This time, with the help of Saihan’s mother, I changed my practice and finally got the feeling of shrimps, but because of I didn't pay attention to the baking time. I opened the oven twice and it leaked, so I didn't make it. It turned into a sly look, but it was crisp. Oh, it will be perfect next time I pay attention. But even if I had stolen a lot of it, the boss of the crab boss despised me ps: I tried it a few times later and found that after adding some walnut oil and baking powder, it would taste better. Here is a description of the crab boss. We try to eat no sugar, no salt, no additives, but as the crab boss grows up, this scale will gradually relax, but still try to reduce these things, such as walnut oil, the crab boss is already ingested. Very little, so the addition of 5g oil is also for the taste is more crisp, as for baking powder, only add about 0.5g amount, mind can not add, because we did not add the first time, also delicious
Prepare the material, then take a photo of the beautiful
We use Arctic shrimp, which is cooked in itself.
Treat the shrimp, use the stir bar to beat the shrimp into a fine shrimp paste, and say that the Arctic shrimp is of good quality, a lot of shrimp seeds.
Egg yolk protein separation
Beat the egg yolk into the shrimp paste and continue to beat evenly
Add the cooked rice and water to continue the whipping. Add water according to the consistency of the shrimp paste during the process. It should not be too thick and too sticky, otherwise it will not stir well after adding the protein.
To spread the protein wetness, first take a third into the shrimp paste and stir, then pour the shrimp into the remaining one-third of the protein and continue to stir into a uniform paste.
Pour the shrimp paste into the squid bag, cut a small mouth, squeeze it into strips on the oil paper, and heat the oven to 100 degrees.
100 degrees, fire up and down, bake for 1 hour, don't open the oven during the period, otherwise it will turn into a hot air.
1, the ratio of shrimp and rice can be adjusted by themselves, but at most not more than 1:12, I use cooked shrimp, I feel that the effect of raw shrimp is better, the next time I use raw shrimp to finish, look at 3, roast Do not open the oven during the process, open 4 hours later, about the temperature of the oven! ! ! Very important! ! ! Every temper is different in every oven, but the temper of the same oven will be different. I haven't noticed it before, so I have experienced repeated failures, including the previous dissolve beans and shrimp sticks. ......Because the amount of baked goods is different each time, sometimes baking a plate sometimes bakes two plates, so the humidity in each oven is different, the humidity of the two plates is larger than that of a plate, so it is not easy to dry. Because the temperature is slightly higher by 10-20 degrees. Generally, the temperature on the square is baked in the middle layer, but sometimes it is not easy to tell if the temperature is low. Here is a method I just found, that is, look at the water vapor on the oven glass. It is normal to have water vapor at the beginning, but if you have a lot of water vapor after a long time of roasting, it proves that the temperature is low, and the surface of the shrimp will be soft due to moisture. At this time, it will be raised a bit and then continue to roast.