Stir-fried shrimps with fungus and cucumber

Stir-fried shrimps with fungus and cucumber

Overview

It is a Cantonese stir-fry. Light and refreshing, with a refreshing cucumber aroma. Shrimp is chewy and nutritious. The colors are bright. Please click on it when you want to collect it. Like the heart icon above. Entries require your support. Your support is my biggest motivation.

Tags

Ingredients

Steps

  1. Thaw the shrimp. Drain the water and place on a plate for later use.

    Stir-fried shrimps with fungus and cucumber step 1

  2. Cut the back of the shrimp, leaving a little head and tail, and cut through the middle. Remove the black lines.

    Stir-fried shrimps with fungus and cucumber step 2

  3. Boil a tablespoon of water. Put the shrimp in the pot. Turn red and remove the water. At this time, you will see our shrimps blooming, which is beautiful.

    Stir-fried shrimps with fungus and cucumber step 3

  4. Tear the fungus into small pieces.

    Stir-fried shrimps with fungus and cucumber step 4

  5. Cut cucumber into sections.

    Stir-fried shrimps with fungus and cucumber step 5

  6. Crab flavored mushrooms. Seperate separately and wash.

    Stir-fried shrimps with fungus and cucumber step 6

  7. Finely mince onion, ginger and garlic.

    Stir-fried shrimps with fungus and cucumber step 7

  8. Add a tablespoon of oil to the onion, ginger and garlic. Stir-fry until fragrant, then use a grate to break out the onion, ginger and garlic, leaving the oil.

    Stir-fried shrimps with fungus and cucumber step 8

  9. Add crab-flavored mushrooms, stir-fry twice and add fungus. Fry twice and add shrimp. Fry twice more and add cucumber. Add salt and MSG. Adjust your mouth. Add water starch to thicken the gravy. Add some sesame oil and take out the pan.

    Stir-fried shrimps with fungus and cucumber step 9

  10. The taste is salty and fresh. Light and refreshing.

    Stir-fried shrimps with fungus and cucumber step 10