软炸虾仁
软炸虾仁https://s4.cdn.jiaonizuocai.com/caipu/201901/1620/162007521465.jpg/NjAwX2MxXzQwMA.webp食材用料
虾仁 200克相克食物
面糊：鸡蛋 1个
面糊：面粉 60克
面糊：水 40克
腌制：料酒 10克
腌制：白胡椒粉 2克
腌制：盐 3克
食用油 适量
软炸虾仁的做法
[*]https://s1.cdn.jiaonizuocai.com/caipu/201901/1620/162007527730.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp1.准备好一份新鲜虾仁洗净控水备用
[*]https://s1.cdn.jiaonizuocai.com/caipu/201901/1620/162007531976.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp2.虾仁入大碗，加料酒，白胡椒粉，盐
[*]https://s4.cdn.jiaonizuocai.com/caipu/201901/1620/162007537672.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp3.抓匀腌制20分钟左右
[*]https://s1.cdn.jiaonizuocai.com/caipu/201901/1620/162007542531.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp4.鸡蛋面糊：一个鸡蛋磕入碗里，加水搅散，搅匀，后加面粉
[*]https://s1.cdn.jiaonizuocai.com/caipu/201901/1620/162007547413.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp5.打蛋器搅拌成稀糊状！粘稠点就是还能流动
[*]https://s4.cdn.jiaonizuocai.com/caipu/201901/1620/162007551916.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp6.放入虾仁裹糊，这样也可以检测面糊状态
[*]https://s4.cdn.jiaonizuocai.com/caipu/201901/1620/162007556609.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp7.如图：油烧热至，放一颗虾仁能迅速浮起
[*]https://s4.cdn.jiaonizuocai.com/caipu/201901/1620/162007561502.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp8.就可以把所有虾仁裹糊后入锅（中火）
[*]https://s1.cdn.jiaonizuocai.com/caipu/201901/1620/162007567007.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp9.一直炸到颜色发金黄，即可捞出
[*]https://s1.cdn.jiaonizuocai.com/caipu/201901/1620/162007571780.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp10.沥油后，即可食用！
[*]https://s1.cdn.jiaonizuocai.com/caipu/201901/1620/162007579132.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp11.来个特写~香！
[*]https://s4.cdn.jiaonizuocai.com/caipu/201901/1620/162007521465.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp12.敏茹意~软炸虾仁，成品图
小贴士①虾仁可以用成品，也可鲜虾现剥
②料酒胡椒粉均能去海腥味，还能提味增鲜
③油温过低会吸油太多，油温过高会外焦里不熟
所以掌握好度很重要！
这样油炸后会不会影响虾本身的鲜味
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