1. Cut the cucumber into sections and leave 1 cm on the left and right edges, and hollow out the flesh in the middle with a spoon
2. Remove the head and shell of the shrimp, put an appropriate amount of salt and cooking wine, mix well and marinate for 10 minutes, and dice.
3. Chuoshui
4. Heat vegetable oil and stir-fry shrimps to change color
5. Add corn kernels and some salt light soy sauce, mix well
6. For serving, use a little cucumber peel to decorate with bamboo leaves.
7. Super delicious
Tips:The shrimps are marinated in appropriate amount of salt and cooking wine for 10 minutes to taste, and the cucumber flesh is treated as clean as possible so that no water seeps out.
