Fried Shrimp with Cucumber and Carrot

by Bing Ruo Lan

4.7 (1)

Favorite

4

Difficulty

Normal

Time

30m

Serving

3

This year is estimated to be the least lobster eaten. A few times in total, it is basically squeezed into shrimps and fried for the baby to eat. However, the shrimps made in this way are super tender, and the baby can eat it with his little hands.

Ingredients

Fried Shrimp with Cucumber and Carrot

1. Diced carrot and cucumber

2. Lobster squeeze out the shrimp, wash and set aside

3. Put water in the pot, add some oil and salt to boil

4. Blanch carrots and cucumbers one by one and remove cold water

5. Put the shrimp in the water and blanch for 30 seconds to remove

6. Put oil in the pan and sauté the cashew nuts until fragrant

7. Pour in cucumber and diced carrots, add salt, and stir-fry the light soy sauce evenly

8. Add the shrimps and stir-fry evenly to get out of the pan

9. Let's eat

Tips:
1. Don't scald the shrimp for too long, it will be tender
2. Shrimp is originally fresh, so there is no need to put chicken essence

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