Main ingredient: 500 grams of shrimp, 100 grams of cucumber,

Supplement: 50 grams of fresh mushrooms,

Seasoning: 8 grams of cooking wine, 10 grams of salt, 5 grams of monosodium glutamate (MSG), 20 grams of green onion, 5 grams of ginger

Practice

1. Cut the shrimp to remove the feet, remove the intestinal cord, rinse and control the water, the head of the shrimp, shrimp head is separated;

2. 60 grams of oil is hot, put the shrimp head, fry with slow fire was red, the oil was also red, into the shrimp body, ginger fried about 2 minutes, put sugar, salt, yellow wine, water?5 minutes, the shrimp will be shoveled out on the plate, the rest of the oil to stay in the pot;

3. green garlic will be put into the pot to stir-fry out of the aroma, drizzled on the shrimp.

Tips

Food Compatibility:

Shrimp: Shrimp avoid eating with certain fruits. Shrimp is relatively rich in nutrients such as protein and calcium. If they eat with fruits containing tannins, such as grapes, pomegranate, hawthorn, persimmons, etc., will not only reduce the nutritional value of proteins, and tannins and calcium ions combined to form insoluble conjugate stimulate the stomach and intestines, causing discomfort, vomiting, dizziness, nausea and abdominal pain and diarrhea and other symptoms. Seafood and these fruits should be eaten at least 2 hours apart.