Shrimp cucumber
Introduction:
"This dish is very simple, easy to operate, refreshing and delicious. It's suitable for all-weather and people of any age. However, patients who are not allowed to eat shrimp should pay attention to it."
Production steps:
Step 1: shell the shrimp, remove the black thread on the back, put 1 / 4 tsp of salt, 1 / 4 tsp of pepper, 1 / 2 tsp of cooking wine, 1 / 8 tsp of sugar, marinate by hand, and then put 1 / 4 tsp of corn starch, evenly grasp;
Step 2: peel and bag the cucumber and cut it into diamond shaped grains. Mould the carrot with cookies or cut it into small pieces and slice it with scallion;
Step 3: blanch cucumber and carrot in water;
Step 4: blanch the shrimp in water;
Step 5: put the pot on the stove, bring on the fire, heat the pot, add oil, add ginger slices and scallion slices, and saute until fragrant;
Step 6: pour in shrimps, cucumbers and carrots, stir them over high heat, add 1 / 2 tsp salt, sprinkle a little pepper, put in a few bags, add cooking wine, stir fry a little and serve.
Materials required:
Frozen shrimp: 200-300g
Cucumber: 1
Carrot: About 50g
Scallion white: 1 Section
Ginger: 3-4 tablets
Salt: right amount
Sugar: right amount
Cooking wine: moderate
Corn starch: right amount
White pepper: right amount
Note: first, don't blanch the shrimp too long, if it is too hot, the shrimp will not be fresh enough; second, cucumber and carrot can be eaten raw, don't blanch the water too long, otherwise the cucumber will not taste fresh.
Production difficulty: simple
Technology: stir fry
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Xia Ren Huang Gua
Shrimp cucumber
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