Loved by Young and Old, Kung Pao Cashew Shrimp on Cd-rom As Soon As It’s on The Table

Name: Loved by Young and Old, Kung Pao Cashew Shrimp on Cd-rom As Soon As It’s on The Table
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 8 Prawns; 2 tablespoons Guan Li Hot Sauce; 50g Cashew nuts; Some starch; 10ml Cooking Wine; Some Green onion ginger garlic

by Scorpion in Autumn (from Tencent.)

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Shrimp can be said to be a high-protein and low-fat food, and you are not afraid of getting fat after eating it. The crispy taste of cashew nuts and the smooth and tender taste of shrimp meat make you feel very happy after a bite. Kung Pao Cashew Nut Shrimp can be said to be delicious and beautiful. It is a home-cooked dish with a simple recipe. It can be done in a few simple steps without too much seasoning. It is a favorite of all ages.

Ingredients

Loved by Young and Old, Kung Pao Cashew Shrimp on Cd-rom As Soon As It’s on The Table

1. Wash the prawns, cut off the shrimp guns, and pick out the shrimp threads. Cong Jiang Suan changed the knife.

Loved by Young and Old, Kung Pao Cashew Shrimp on Cd-rom As Soon As It’s on The Table recipe

2. Peel the prawns, remove their heads and tails, wash them with clean water, drain the water, put them in a bowl, and marinate them with a little starch and cooking wine.

3. Pour oil into the pot, push in the shrimps, spread them, and fry them to discolor.

4. Push the shrimp aside, add green onion, ginger, garlic and stir-fry to create a fragrance.

5. Pour in Guanli chili sauce and stir evenly.

6. Put a small amount of hot water to collect the juice.

7. Pour in cashew nuts, mix quickly and stir well.

8. You can taste the taste, if it is not salty, season it with salt and it will be out of the pot.

9. The shrimps are fresh and tender, the cashews are crunchy, salty and sweet, with a slight black pepper flavor. You can also add some cucumber to taste better.

Tips:
1. I use ripe cashews. If they are raw cashews, you need to stir the cashews with a small fire until they are slightly yellow, because the color of the cashews will continue to darken after being served.
2. A little starch of the shrimp is enough, not too much, because too much, the taste and vision of the shrimp will be affected when it is fried.
3. I use Maxim micro-pressure non-stick pan, one-piece pan body, seamless die-casting, clean and no residue.