[Fujian cuisine] feicui Fengwei shrimp (simplified version)(min cai fei cui feng wei xia jian yi ban )

[Fujian cuisine] feicui Fengwei shrimp (simplified version)

Introduction:

"Bright colors, fresh fragrance, crisp. It's best for summer. "

Production steps:

Step 1: wash the shrimp and set aside.

Step 2: slice ginger and garlic.

Step 3: bring the water to a boil, put the ginger slices in, pour in the shrimp, and then add 1 teaspoon cooking wine to remove the fishiness.

Step 4: remove the shrimp line and shell from the well watered shrimp, leaving only the last shrimp shell in the tail.

Step 5: remove the skin of cucumber for beauty (as shown in the picture). After cutting the section again, insert it with chopsticks to remove the heart and make a hole.

Step 6: insert the prawns one by one into the cucumber section for standby; (insert the prawn tail with shell, that's why the prawn tail shell is reserved).

Step 7: pour a small amount of oil into the pan, saute the minced ginger and garlic, and then put the prawns in. (remember to stir fry with a shovel. Instead of frying up and down, or the shrimp will fall out of the cucumber.)

Step 8: add half a spoonful of salt, half a spoonful of sugar, half a spoonful of starch, a small amount of chicken essence and pepper into the bowl, add 5 spoonfuls of water to make the sauce, pour it on the shrimp, stir fry it over high heat and quickly remove it from the pot.

Step 9: take out the pot and put it on the plate.

Materials required:

Shrimp: half a catty

Cucumber: 1

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Note: if you don't want cucumber to be too cooked, you can first put the shrimp on the plate, then add a little oil to heat it, then burn the sauce, and then pour it on the dish. It's also delicious.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Min Cai Fei Cui Feng Wei Xia Jian Yi Ban