Shrimp cucumber

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