Hello! Hello everyone, I'm Fu Bao Dad.
Today, let's make a traditional dish, stir-fry shrimp. This dish is light and nutritious, and the preparation is also very simple.
First of all, we open the back of the shrimp, and the flat knife cut the shrimp from the back, all the way to the tail, paying attention not to cut it.
After all the shrimp are open, let's size the shrimp.
Place the shrimp in a pot, first add salt, chicken essence, and stir in one direction until it feels sticky. It should be noted here that in the process of sizing, always beat in one direction, otherwise the fried shrimp is not crispy.
Next, we add an egg white and a little cornstarch, grasp well, add a spoonful of cooking oil to prevent sticking, stir well, and then let it marinate for 15 minutes.
Next we prepare the excipients.
Prepare a cucumber, scrape off the skin with a spatula, cut it in half, then cut it into four pieces, cut the melon with a flat knife, and then cut it into diamond-shaped pieces with an oblique knife.
The foamed fungus is torn into small pieces.
Bring water to a boil, add a spoonful of salt and a spoonful of cooking oil, add cucumbers and fungus, blanch for 1 minute, drain and drain.
Heat the pan with cold oil, the oil temperature is 30% hot, put the shrimp into the slippery scatter, fry until the shrimp are fixed, put out the drainage oil for later, so that the treated shrimp will have a tender and crisp taste when eating.
Re-fry the bottom oil in the pot, stir-fry the cucumber and fungus first, then pour in the shrimp, stir-fry evenly over high heat, pour in the starch water, salt and chicken essence into the sauce, stir-fry on high heat until the soup is thick and ready to be plated.
The smooth, crisp and nutritious stir-fried shrimp is ready, so you can try it too!
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Love food, love life, I am Fu Bao Dad.