【Crystal Colorful Shrimp】

Overview

I bought a bag of shrimps and cooked three dishes, this is the second of them. I also referred to the recipe when making it. The finished product has a very rich texture, crispy, tender and soft. The whole dish has a very refreshing taste, and the color is very eye-catching, which is very popular with my little one. Well, we both ate all these dishes in one meal. . . Ingredients: 20 fresh shrimps, half a cucumber, half a carrot, 3 to 4 dried fungus, a handful of frozen corn kernels, a handful of frozen glutinous rice dumplings Seasoning: 1 bag of Shi Yunsheng's thick broth, appropriate amount of cooking wine, dry starch, salt, and chopped green onion

Tags

• hot dishes
• home cooking
• summer recipes
• cooking wine
• cucumber
• dried fungus
• dry starch
• fresh shrimp
• frozen corn kernels
• frozen glutinous rice dumplings
• shi yunsheng's rich broth
• carrot
• chopped green onion
• salt

Ingredients

Steps

1. 1 Remove the heads and tails of fresh shrimps, peel off the shells, pick out the shrimp lines on the back and abdomen, put them into a small bowl and add an appropriate amount of cooking wine

   

2. 2 Pour in half a bag of Swoonson's thick soup stock

   

3. 3 Add a little dry starch

   

4. 4 Catch evenly and marinate for 10 minutes

   

5. 5 Soak frozen corn kernels in water

   

6. 6 Drain out the water and set aside

   

7. 7 Soak dried fungus in warm water

   

8. 8 Cut into shreds and set aside

   

9. 9 Frozen glutinous rice dumplings are cooked in boiling water

   

10. 10 Remove and let cool, set aside

    

11. 11 Wash and dice the cucumber and set aside

    

12. 12 Wash, peel and dice the carrots

    

13. 13 Place in boiling water and blanch for a while

    

14. 14 Take out and let cool

    

15. 15 Drain the water, put it into a small bowl together with the cucumber dices, corn kernels, and the dried balls, and set aside

    

16. 16 Take a small bowl, pour a little cooking wine, dry starch, salt and the remaining half bag of Shi Yunsheng thick soup stock

    

17. 17 Stir well to make the sauce and set aside

    

18. 18 After the oil in the pan is heated, pour in the marinated shrimps and spread

    

19. 19 After the shrimp changes color slightly, add in diced cucumber, diced carrot, corn kernels and small dumplings

    

20. 20 Stir-fry evenly until the shrimp changes color completely

    

21. 21 Serve out and set aside

    

22. 22 Leave some oil in the pot, add chopped green onion and fungus shreds and stir-fry until fragrant

    

23. 23 Then add shrimps and other other ingredients and stir-fry

    

24. 24 Pour in the sauce

    

25. 25 Stir well