1. Shrimp selection is not the same size as cashew nuts, wash and set aside
2. Use a toothpick to pick out the shrimp floss one by one, and then soak in cold water for 30 minutes. This will make the shrimp whiter and crispy.
3.
Put the cashew nuts in a pot with cold oil, fry on low heat until golden brown, remove and cool for later use.
Be sure to put cold oil in the pot, the oil will become mushy as the temperature rises
4. Cut the carrot into diamond-shaped dices, blanch them in boiling water for 1 minute, remove and set aside
5. Cucumber cut into diamond-shaped cubes of the same size
6. Soak the shrimps to control the moisture, add 1 spoon of cooking wine
7. Add a little pepper
8. Add a little salt and stir well until the surface of the shrimp becomes sticky
9. Add half a spoon of dried starch, mix well, and marinate for 5 minutes
10.
Heat up a non-stick pan, add appropriate amount of vegetable oil, pour in the shrimp and fry quickly until the color changes.
Because starch is particularly easy to stick to the pan, it is strongly recommended to use a non-stick pan for frying
11. Hold it out for use
12. Wash the wok, reheat it, pour in vegetable oil, sauté the chopped green onion
13. Add diced cucumber and diced carrot, stir-fry for 30 seconds, add a little salt, and stir well
14. Pour in the fried shrimps and black fungus torn into small pieces, and continue to fry for 30 seconds
15. Out of the pot and plate
16. Put the fried cashew nuts on it
Tips:Use a spoon to scoop a full spoonful and take a bite down. The aroma of cashew nuts and the crispness of shrimp are amazing.
The way I handle the shrimp is borrowed from the practice of crystal shrimp. The shrimp retains moisture to the maximum, the appearance is crystal clear, the taste is crisp and elastic, and the umami is firmly locked inside.
Precautions:
1. Shrimp thread must be picked out, otherwise the teeth will become stubborn;
2. Fried cashews must be cooked in cold oil;
3. Stir fry quickly, all raw materials must maintain a crisp and tender taste.
