Fried Zucchini with Shrimp

Overview

The feeling of not leaving home for more than twenty days makes me yearn for the vast world. The sky is clear today, with blue sky and white clouds. I open the windows to ventilate and absorb some fresh air. I really want to go out for a breeze, but suddenly I find that the community is still reinforcing the closed door. Safety is the most important, and it is safest to stay at home. Only when you are safe can your loved ones be safe. Persevere until the final victory. Today’s lunch is fried zucchini with shrimps. The kids are craving for this dish. It’s on the table in three minutes. It’s light and refreshing. It’s an appetizer and can be eaten in minutes.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• garlic
• oil
• onions
• oyster sauce
• shrimp
• starch
• zucchini
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Soak the zucchini in light salt water for about 10 minutes, wash it repeatedly, remove the tops at both ends, and cut into pieces. Do not cut too thin, otherwise the taste will not be good.

   

2. 2 Slowly defrost the shrimps in cold water at room temperature. After thawing, wash them once and check to see if the shrimp threads are clean. Then wash them repeatedly to control the moisture. Add a little cooking wine and starch and marinate for about 5 minutes.

   

3. 3 Peel, wash and chop the onion, ginger and garlic. Add an appropriate amount of oil to the wok, sauté the onion and ginger until fragrant. Add the marinated shrimp and stir-fry until the shrimp changes color.

   

4. 4 Add zucchini slices, throw in a few carrot slices and stir-fry until raw. Only add a few carrot slices to enhance color and nutrition.

   

5. 5 Add salt, pepper, sugar, a little oyster sauce, a little minced garlic to taste, and turn off the heat.

   

6. 6 A light and delicious home-cooked stir-fry, crispy, tender and refreshing, an appetizer for meals, loved by the elderly and children.