Shrimp and cucumber with mustard(jie mo xia ren huang gua )

Shrimp and cucumber with mustard

Introduction:

"Recently, I made friends with mustard, especially the time before, maybe I got flu and couldn't recover in seven or eight days. I happened to be itching to eat shrimp with mustard and have a refreshing appetizer. But after eating it twice, I got a cold and recovered. After checking Baidu Encyclopedia, it didn't say that it was for a cold. I don't know if it was because of eating mustard or doctor Dong Bingwei As for Baidu's claim that American mustard is better than Japanese mustard, I dare not make a rash comment, but the mustard I bought in the United States is not as good as the one I bought in Yuanlu sushi restaurant in Japan before. I remember the first time in Yuanlu sushi restaurant, I used Beibei sushi mixed with mustard mixed with soy sauce. Once it was imported, the whole person seemed to be in space by rocket, "chirp" When the elephant man rises to the ceiling, I'm really worried that my head will knock through the roof of others. But in any case, it's better to have something to eat now than to have nothing to eat now. It's a big deal to put a little more, buy a few and enjoy them from time to time. When it comes to mustard, I also think of the British throat candy "Fisherman's treasure", which is also strong enough for autumn. I have a cold and a stuffy nose. The above two problems should be solved temporarily, but I'm sorry that I can't buy "Fisherman's treasure" in the United States

Production steps:

Step 1: if it's a live shrimp, remove the shell and head, make a 0.3-0.5cm deep mark on the shrimp back with a knife, and remove the shrimp thread with a toothpick. If it's frozen shrimp, thaw and remove the shell. If there's shrimp line, please pick it out and marinate it with salt and high alcohol to make the frozen slightly loose meat tight;

Step 2: peel and bag the cucumber, cut it into eight pieces vertically, and then cut it into sections with oblique knife, which is more beautiful;

Step 3: Boil the water in the pan, pour in the shrimps and remove them as soon as they change color;

Step 4: soak in ice water;

Step 5: in a small bowl, put only half to two fingers of mustard, 2-3 tbsp of soy sauce, 1 tbsp of lemon juice, 1 / 2 tbsp of fish sauce and 1 / 4 tbsp of sugar, and stir well;

Step 6: pour the mixed juice on the shrimp and cucumber. The bowl juice can also be used to dip, either way.

Materials required:

Shrimp: 10-12

Cucumber: 1-2

Mustard: moderate

Soy sauce: 2 tbsp

Fish sauce: 1 / 2 tsp

Raw lemon juice: 1 tsp

Sugar: 1 / 4 tsp

Note: 1. When using frozen shrimp, salted it out; 2. Don't overdo it when boiling, and pick it up as soon as it changes color; 3. Put a little fish sauce in the sauce to make it fresher; 4. Put a little lemon juice in the sauce to make it more delicious and refreshing.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jie Mo Xia Ren Huang Gua