This is a very beautiful and delicious dish, its color, fragrance, taste, shape, meaning, and support. . .
Look at what's in the refrigerator at home, shrimp, squid. Beans, eggplant, peppers, carrots, sweet potatoes, potatoes, pumpkin, mushrooms, onions. . . Can be washed, cut into 10 cm wide and 5 cm strips for use.
Wash the prawn and remove the shell. Do not peel off the last section of the shrimp tail and remove the shrimp line. The squid will be swelled up, that is, the side with claws, cut three or four knives with a knife, do not cut, press the shrimp belly to make it straight. Turn the shrimp over and turn your back up, and gently pat twice with the back of the knife to allow the shrimp to stand flat.
Slowly pour the cold water added to the egg liquid into the appropriate amount of flour and mix well. The batter can be easily hung on the wall of the bowl, and then the batter is placed in the refrigerator.
Add dry powder to the flat plate, roll the ingredients in the dry powder, shake off the excess dry powder, and soak in the iced batter.
Put the oil in the pot, after the oil temperature rises, click a drop of the lake into the pot. If the surface drops quickly, it will be blown up from the bottom of the pot.
In the process of frying vegetables, the batter will change its color and float up and turn it out. The process time of fried shrimp and the like can be slightly longer. Finally, it will be re-blasted once.
The fried food is filtered in the kitchen oil-absorbing paper and then loaded.
Dip with juice. You can also use salt and pepper, ketchup, etc. according to your taste. . .
Make a dip juice:
The white radish is peeled and cut into small pieces, and pressed into a mud with a garlic press.
Add a small bowl of seafood soy sauce, a little oyster sauce, a little bit of sugar and mix well in a microwave oven. Take it out for two minutes and let it cool. Add radish puree.
1. Cut a few knives on the belly of the shrimp to remove the shrimp ribs, so that the fried shrimp does not bend straight and is very beautiful. 2. After the batter is adjusted, put the refrigerator. During the cooking process, the hot oil will quickly break the cold batter and the taste will be crisp. And the batter thus treated has less oil absorption, and the cooking time is short, which is good for health. 3. Wrap the ingredients in the dry powder before frying, and do not splash the oil when fried. 4. Dip the juice in the microwave to taste the taste and become soft. Adding radish puree is not as hot as garlic, tastes good, and is very greasy. 5, in the process of frying should be one-handed bowl, one hand with chopsticks dipped in batter, immediately flew to the ingredients in the pot, repeated several times, until the ingredients are silky. The food that is fried in this way is very beautiful and very beautiful. I am doing this time too tightly. I have not repeated this step. Although it does not affect the taste, it will be discounted. 6. Don't put too much at the time of bombing, so as not to affect the oil temperature. Once fried, it is necessary to carefully remove the oil residue so as not to be obsessed with the black residue when the next pot is fried again. 7, according to the ingredients to decide when to fry, vegetables do not fry for a long time.