Crystal Colorful Shrimp
1.
Remove the head and tail of the fresh shrimp, peel off the shell, pick out the shrimp string on the back and abdomen, put it in a small bowl, add a proper amount of cooking wine, dry starch, and pour into half a bag of broth
2.
Grab well and marinate for 10 minutes
3.
Soak frozen corn kernels in water
4.
Remove the controlled dry water and set aside
5.
Soak dry fungus in warm water
6.
Shred, set aside
7.
Frozen glutinous rice balls are cooked in boiling water
8.
Take out the cold, set aside
9.
Wash and peel the carrots and dice
10.
Boil in boiling water for a while
11.
Fish out too cold
12.
Control dry water
13.
Diced cucumber
14.
Put carrots, cucumbers, corn kernels, and dried small balls into a small bowl together, set aside
15.
Take a small bowl, pour a little cooking wine, dried starch, salt and the remaining half a bag of broth, stir well and serve as a sauce, set aside
16.
After the oil in the pot is heated, pour in the marinated shrimps, smooth and loose
17.
After the shrimps have changed their color, pour in the diced cucumber, diced carrots, corn kernels and small balls
18.
Stir fry for a while, until the shrimp is completely discolored
19.
Hold out
20.
Leave the bottom oil in the pot, pour in the chopped green onion and the fungus and stir fry for a fragrant flavor
21.
Pour in shrimp and other ingredients and stir fry
22.
Pour the sauce
23.
Stir well
Tips:
1. There happens to be ready-made frozen glutinous rice balls at home, I just use them directly; if not, you can use an appropriate amount of glutinous rice flour and water to knead the dough, and then process them into small balls, but in this case, you don’t need to cook them first. Yes, just put it in the pot and stir fry together;
2. The side dishes used here can be exchanged according to your liking~
