Shrimp and Cucumber

Name: Shrimp and Cucumber
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200-300g Frozen Shrimp; 1 piece Cucumber; About 50g carrot; 1 stage very light blue; 3-4 tablets ginger; Some salt; Some Sugar; Some Cooking Wine; Some corn starch; Some White pepper

by rosejyy2000

4.9 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

This dish is very simple, easy to operate, refreshing and delicious. It is suitable for all-weather and people of any age. However, patients who avoid eating shrimp should pay attention to it. "

Shrimp and Cucumber

1. Shell the shrimp and remove the black thread on the back, add 1/4 tsp of salt, 1/4 tsp of pepper, 1/2 tsp of cooking wine, 1/8 tsp of sugar, pick it up by hand, and add cornstarch 1/ 4 tsp, grasp evenly;

2. Cucumber peeled and decapsulated, cut into diamond-shaped pieces, carrots are embossed with cookie molds or cut into small slices, lightly sliced;

3. Blanch the cucumbers and carrots in water;

4. Blanch the shrimp again;

5. Put the pot on the stove, turn on high heat, heat the pot and put the oil, put ginger and green onion slices to sauté;

6. Pour in shrimps, cucumbers and carrots and burst the heat. Add 1/2 teaspoon of salt, sprinkle a little pepper, and add in cooking wine. Stir fry for serving.

Tips:
1. Don't blanch the shrimp for too long. If the shrimp is too hot, the shrimp will not be fresh enough;

2. Cucumbers and carrots can be eaten raw. Don't blanch them for too long, otherwise the cucumbers will not taste refreshing.