Cashew Shrimp
Overview
Uncle Bao, who has been working in the kitchen of a hotel since he was a child, has often been fed all kinds of delicious food by his uncles and aunts. Especially a bite of cashew nuts. Unfortunately, when I was a child, I was always told that they were high in calories and would make me angry, so the quantity was strictly controlled. However, I didn’t expect that cashew nuts would suddenly become a regular snack for weight loss. It’s really a bit magical. However, as a Cantonese dish, the cashew nut shrimp is outstandingly nutritious and delicious. With the addition of white tender shrimp and a variety of fruits and vegetables, it is also much fresher and healthier. The highlight is a home-style stir-fry, which is simple enough!
Tags
Ingredients
Steps
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Wash the live shrimps, peel them, remove the shrimp threads (you can also buy finished shrimps directly), add half an egg white, a spoonful of cooking wine, add a little starch and oil, stir evenly, and let it sit for 5 minutes to marinate.
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Peel the cucumbers and carrots, cut in half and remove the core, then cut into small pieces the same size as shrimps and set aside.
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Boil water in a pot, add shrimps and blanch for 1 minute, then add cucumbers and carrots and blanch for a few seconds, drain and set aside. Pour in the same cashew nuts, blanch them, remove and drain.
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Add oil to another pot, add cold oil to the pot, pour cashews, turn to low heat and fry slowly until the surface of the cashews turns slightly yellow, then take them out.
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Control the amount of oil in the pot, add chopped green onions and garlic slices and sauté until fragrant, then add the shrimps, cucumbers and carrots blanched in the previous steps, add salt and sugar, and stir-fry evenly.
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Pour in the fried cashews, thicken with a little water starch, stir-fry evenly and serve.
