MySheen

Vegetarian shrimp

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Raw material formula dried bean curd (6 mm thick) 100 kg flour 20 kg shrimp oil 10 kg monosodium glutamate 0.2 kg ginger 0.5 kg production method 1. Slicing: the semi-finished product is cut into a length of 40 mm long, 3 mm wide and 6 mm thick. A large number of production is cut by machine, a small amount can be cut manually, and it can also be cut into large and small heads. two。 Deep-fried billet: deep-fry the semi-finished product in oil, the oil temperature should not be high (about 110℃), do not fry thoroughly, let alone deep-fry, if you have some bones and muscles, come out of the pan.

Raw material formula dried bean curd (6 mm thick) 100 kg flour 20 kg shrimp oil 10 kg monosodium glutamate 0.2 kg ginger 0.5 kg

Manufacturing method

1. Slicing: the semi-finished product is cut into a length of 40 mm long, 3 mm wide and 6 mm thick. A large number of production is cut by machine, a small amount can be cut manually, and it can also be cut into large and small heads.

two。 Deep-fried billet: deep-fry the semi-finished product in oil, the oil temperature should not be high (about 110℃), do not fry thoroughly, let alone deep-fry, get out of the pan if you have some bones and muscles, because you have to fry twice.

3. Seasoning: mix the ingredients with a small amount of water into flour, pour into the fried blanks, stir, so that the batter all stick to the blanks. Note that it won't stick if it doesn't stick much. It will peel off as soon as it is fried in the oil pan.

4. Fried product: the oil temperature is slightly higher than that of the head (about 120,130 ℃). Fry the blanks covered with flour in a frying pan. Deep-fried into gold out of the pan, is the finished product. It tastes like shrimp, crispy and delicious.

 
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