Stir-fried shrimps

Overview

This is a simple home-cooked quick dish. Because of the deliciousness of the shrimp itself and the unique crispness of the cucumber, the taste is very extraordinary. If you don't pursue the ultimate taste, even if you accidentally overcook or overcook it, it will not be able to cover up the charm and taste of the ingredients themselves. It is very suitable for novices, and it will become a master dish in no time!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• spring recipes
• banquet dishes
• lunch
• chicken essence
• cooking wine
• cucumber
• dry starch
• egg white
• onion, ginger and garlic slices
• peanut oil
• single frozen shrimp
• salt
• white pepper

Ingredients

Steps

1. 1 Remove the sand lines from shrimps, wash them, and use kitchen paper or sterilized towels to dry them;

   

2. 2 , onion, ginger and garlic slices;

   

3. 3 Add onion, ginger, garlic slices, 1/4 tsp salt, white pepper and cooking wine to the shrimp, mix well;

   

4. 4 Then add dry starch and egg white;

   

5. 5 Catch them thoroughly and let them sit for 5 to 10 minutes. Catch them for a while until they feel sticky;

   

6. 6 Wash the cucumber, remove the head and tail, and cut it into thin slices with a knife, the thinner the better; (Husband’s “paw”. The action is quite similar, but the cutting is not very good)

   

7. 7 Heat the wok, add cold oil, add the shrimp including onion, ginger and garlic, stir-fry over high heat until the shrimp begins to change color;

   

8. 8 Add cucumber slices and 1/2 teaspoon of salt, continue to stir-fry over high heat;

   

9. 9 Stir-fry until all the shrimps change color and the cucumber slices begin to soften. Turn off the heat and add chicken essence (you can use it without it);

   

10. 10 Stir fry evenly and serve.