- 1 decade agoFavorite Answer
Outside Zhou the shrimp volume came from 1965 at that time foundation member Mr. Zhou Jingen originally was manages braises、but outside braised has business daily、therefore when leisure in Tainan peaceful management snack business. The shrimp volume originally will have improved to 1980 about、makes the shrimp volume depth primarily by the fresh shelled fresh shrimp consumer's affection、therefore then changes take trades the shrimp volume as the main body、needs to expend the brand in view of the goodwill question、therefore with itself surname 〝Zhou〞wei the shop number、names for 〝Zhou the shrimp volume〞.
Shrimp: Selects each kilogram approximately approximately 100 to burn down the shrimp freshly carefully、because burns down the shrimp build to be large、pulp fresh crisp juiciness、guaranteed that can let gluttonous guest each obtain the fresh sweet shrimp meat happy taste.
Stuffing: 「Zhou the shrimp volume」 the bold needed materials、cause to burn down the shrimp to add on the component foot superior pig freshly to twist material full agitation mixes and so on meat、liquid fish meal、celery、onin.
Skin: Preference pig peritoneum (Taiwanese popular name: West the net) the achievement wraps the shrimp volume the cover、fries in oil after the high temperature、distributes originally on the peritoneum the fat dissolve、in and permeates the stuffing.
Causes 「Zhou the shrimp volume」 to get up the especially fresh and tender juiciness、the fragrance four to overflow. But specially makes binds the powder、is Zhou Jia develops many year inherited formulas、after frying in oil、skin thin crisp、even if lays aside period of time、also not instable soft or stiffens、retains the shrimp volume perfectly the delicacy feeling in the mouth.
2010-04-10 22:50:22 補充：
從『料理秘笈』開始無法回答Source(s): 英文字典, ..
- 王義龍Lv 51 decade ago
Zhou shrimp rolls in 1965 and then from the founder of Mr. Zhou Jingen originally organized Catering, the business suits Sauce is not every day, so in the leisure business in Anping, Tainan snacks business. By 1980 or so will be modified the original shrimp rolls, made with fresh shrimp and shrimp-based volume-received by consumers, so they changed to selling shrimp rolls as the main body, in view of issues to consumer brand reputation, hence the own name, "Week" for the store number, the name "Zhou shrimp rolls."
Careful selection of about of about 100 kg of fresh fire shrimp, fire shrimp size as hypertrophy, crisp flesh
Juicy, guaranteed to get diners to try every one is happy sweet shrimp flavor.
"Zhou shrimp rolls" bold use of materials, so that fresh weight of fire shrimp with sufficient upper ground pork, fish paste,
Celery, onions and other materials sufficient mixing.
Selected pig peritoneum (commonly known as Taiwanese: Net West) as the volume of skin wrapped shrimp, fried by the heat, the original
First distribution of fat in the peritoneum of melting and infiltration of stuffing. Making the "Zhou shrimp rolls" taste particularly fresh
Tender and juicy, fragrant. The special powder coating, it is Chow's ancestral formula developed for many years, after frying
Thin and crispy, even if the place for some time, not variable soft or hardened, perfectly delicious reserved shrimp export volume
1. First thaw, not too soft and easy to separate the outer retina, fried will spread, be noted.
Just thaw shrimp rolls and shrimp rolls that can be separated.
2. Use an egg and mix well, pour in half a bowl of water Chow fried flour and mix well.
3. In the amount of oil poured into the pot, the more you can oil the whole deep-fried shrimp rolls even when heated.
2010-04-10 22:52:34 補充：
4. After the oil to medium heat until hot fire,
2010-04-10 22:53:04 補充：
will be better prepared batter drip oil test to see if spread out,Source(s): 自己, 自己, 自己