How to fry shrimp cakes crispy: hot topics and practical tips on the Internet
Recently, discussions about food preparation have continued to rise across the Internet, with "how to fry crispy shrimp cakes" becoming one of the hot topics in the past 10 days. This article combines hot data with practical tips to provide you with a structured guide.
1. Top 5 hot food topics on the Internet in the past 10 days
| Ranking | Topic keywords | Search volume (10,000) | Platform popularity |
|---|---|---|---|
| 1 | air fryer recipes | 182 | Douyin/Xiaohongshu |
| 2 | Tips for frying shrimp cakes | 156 | Weibo/Bilibili |
| 3 | Prepared dish reviews | 143 | Zhihu/Kuaishou |
| 4 | Low-calorie fried foods | 129 | Xiaohongshu/Douyin |
| 5 | Recommended kitchen artifacts | 118 | Taobao Live/Pinduoduo |
2. Analysis of key factors of crispy shrimp cakes
| elements | Standard parameters | Principle description |
|---|---|---|
| Oil temperature control | 160-180℃ | High temperature for quick styling to avoid oil absorption |
| batter ratio | Flour:starch=3:1 | Starch adds crispness, flour provides support |
| Shrimp meat processing | Beat until gelatinous | Enhance stickiness to prevent loosening during frying |
| Re-explosion time | 90 seconds for first time + 30 seconds for re-explosion | Secondary frying to remove excess fat |
3. Step-by-step frying tutorial
Step 1: Food preparation
• 500g fresh shrimp (recommended to choose fresh green shrimp)
• Corn starch 50g
• 150g low gluten flour
• 1 egg white
• 100ml ice water (key cooling effect)
Step 2: Shrimp Meat Processing
① Cut open the back of the shrimp, remove the intestines and absorb the water
② Tap repeatedly with the back of the knife until the glue becomes sticky
③ Add 1g baking soda (key to improve crispness) and marinate for 10 minutes
Step 3: Batter preparation
• Mix the powder and add ice water in portions
• Stir until thick yogurt resembles (scratches with chopsticks do not disappear for 3 seconds)
• Add 5ml cooking oil (increase gloss)
Step 4: Frying Techniques
① Preheat the oil pan until the wooden chopsticks bubble (about 170℃)
② Coat the shrimp cakes and slide them along the edge of the pot
③ Fry for the first time until light golden color and take out (1.5 minutes)
④ Increase the oil temperature to 190℃ and fry again for 30 seconds
4. Recent practical feedback from netizens
| Problem feedback | solution | Effective proportion |
|---|---|---|
| The surface is easily burnt | Switch to corn oil + control oil temperature | 92% |
| Unfamiliar inside | The thickness of shrimp cake should be controlled within 1cm | 87% |
| Recovery too fast | Add 10% tapioca starch | 95% |
5. Additional suggestions from experts
1.Oil selection: Palm oil>Corn oil>Peanut oil (smoke points decrease in order)
2.Temperature control skills: No more than 5 shrimp cakes should be fried at a time (avoid cooling down too quickly)
3.innovative approach: You can try adding 5% beer (carbon dioxide promotes puffing)
Through the above structured data and step-by-step guidance, you can not only master the current hot food trends on the Internet, but also scientifically make the ideal golden and crispy shrimp cakes. It is recommended to collect this guide and fine-tune parameters according to specific situations in practice.
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