Stir-fried shrimps
Overview
A classic of Jiangsu cuisine, shrimp has high nutritional value and eating more of it is good for your health.
Tags
Ingredients
Steps
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Thaw and drain the shrimps.
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It is more troublesome to remove the black line on the back of the shrimp with a knife. But it is very important, otherwise it will taste like sand and affect the taste.
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Step 3: Boil water in a pot and blanch the shrimps to remove the foam. While the water is boiling, you can cut the vegetables first, dice the cucumbers and carrots, and mince the onions, ginger, and garlic.
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When the water is boiling, put the shrimps in. Take them out when they change color slightly. Don't wait too long or they will become stale and unpalatable. Step 5: Put a little oil in a large spoon. When the oil smokes slightly, add onions, ginger and garlic. Stir-fry until fragrant and add diced carrots and cucumbers. Fry briefly and add the shrimp. It doesn’t take too much to put a little cooking wine. Add salt, MSG and a little sugar. Stir quickly. Finally, thicken the gravy with a little water starch and take it out of the pot. . . *Water starch is made by mixing dry starch + water evenly*. . . *Don’t use too much water starch for thickening. The more it is, the thicker it will be. . Add the appropriate amount of raw materials.
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