Examination content: 1. What's the proportion of crispy fried shrimp cakes? Process flow?

40 grams of sticky rice flour

Xiaohexia 250g

Small river crab (not released) 200g

Spiced powder 1 spoon

Salt 1 teaspoon

580 grams of water

40-50g chopped green onion

30 grams of oil

How to fry the shrimp cake?

Put flour and sticky rice flour into a large bowl, add salt, allspice powder, cooking oil and water and mix well.

Add chopped green onion and stir well for later use.

Remember not to mix the batter too thinly, and the cakes made from it are not crisp. At this time, if there is a little pimple in the batter, then there is no problem. Cover with batter and let it stand in the refrigerator for 20 minutes.

Wash and drain the shrimps and crabs, add 1/4 teaspoons of salt and 1 teaspoon of cooking wine, mix well and marinate for 20 minutes.

This kind of snack is best made of river shrimp, which can be eaten with shells and tastes very good.

Heat an appropriate amount of cooking oil in a pot with medium-high fire until the oil can submerge the mold handle. Put the shrimp cake mold in oil and heat it together, so that the shrimp cake can be easily demoulded in the later stage. If there is no mold, you can use a spatula or a bigger spoon instead.

Take out the mold in the oil pan, put in the batter, smooth it slightly, and spread 3-4 river shrimps and crabs on the batter.

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Fry the mold in hot oil.

After the shrimp cake is formed, it is naturally demoulded, turned over and fried until both sides are golden, and then the oil can be drained. The second shrimp cake can be made immediately after the first shrimp cake is demoulded. And so on until all the batter is fried.

It smells delicious and attractive.

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Doing it yourself can also produce this effect.

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