Crispy litchi shrimp
It is also the season to eat litchi. The delicious and juicy litchi, together with the crispy and delicious prawns, and the sweet and sour soup are wonderful
Step 1 . Raw materials, prawns, lychees
Step 2 . Clean the prawns, and then decapitate them. Because the shrimp is large and there is a lot of shrimp oil, the shrimp head can be reserved for making shrimp head shredded radish soup. It is also very delicious when flying
Step 3 . Put the decapitated prawns on the chopping board, cut the back of the prawns with a knife, and the cutting depth is larger. The pattern is better, and the shrimp lines are also removed
Step 4 . Put the cut shrimp on the plate, then add a little baking soda, just a pinch of it. Sprinkle it on the shrimp, stir it with your hands, and marinate it for 5 minutes
Step 5 . Rinse the shrimp with clean water for several times, and clean the sodium bicarbonate to prevent later bitter
Step 6 . Use kitchen paper to remove water from the washed prawns for standby
Step 7 . Pour a proper amount of cheese flour (starch) into the plate, and then spread the dewatered prawns, with both sides evenly covered with cheese flour (starch)
Step 8 . Cheese powder (starch) does not need to be dipped too much, as shown in the figure above. Peel the lychee, remove the core inside, and put it on the tray for standby (the picture is lost, but can't be found)
Step 9 . Put 3 spoons of white vinegar, 6 spoons of white sugar, a little edible salt and water in the bowl, and mix well
Step 10 . Put a proper amount of peanut oil in the pot. When the oil is 50% hot, put the prawns covered with starch into the pot and fry them. When the color of the prawns changes, remove them
Step 11 . The first fried prawns.
Step 12 . When the oil is 80% hot, the shrimps need to be put into the pot again to fry. The two sides are fried. The first time is to make the shrimps mature, and the second time is to make the shrimps more crisp
Step 13 . Put a little oil in the pan and pour the prepared soup into the pan (Fig. 9)
Step 14 . When the soup begins to bubble, pour the fried shrimp and peeled and pitted litchi into the pot, stir fry for a while, and then turn off the heat
Step 15 . The raw materials in the pot should be evenly covered with soup. The color is golden, the shrimp skin is crisp, and even the tail of the shrimp is crisp, sweet and sour
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