Materials:
Half a catty of shrimp, scallion 1 segment, ginger 1 slice, 2 cloves of garlic, cashew 1 spoon, cucumber 1 root, and half a red pepper.
Seasoning:
12 tablespoon oil, 1 teaspoon sesame oil.
Marinade:
1 tbsp oil, half a tbsp cooking wine and dried starch, 1 tbsp salt and sugar.
Sauce:
1 tbsp cooking wine, 1 tbsp sesame oil and salt, and half a tbsp water starch.
Exercise:
1. Cut the back of shrimp, remove intestinal mud and wash; Wash and slice onion, ginger and garlic.
2. Catch shrimps with marinade and marinate them in the refrigerator for 24 hours.
3. Add 10 tbsp oil to the pot, heat it to 70% oil on medium heat, turn to low heat, fry cashew nuts until cooked, remove and drain for later use.
4. Leave about 3 tablespoons of oil in the cashew wok, heat it to 60%, turn to low heat, fry the shrimps until they change color, and immediately remove them for use. Shrimp is easy to cook, so be sure to put it in the pot after the oil is heated and take it out immediately after it changes color. )
5. Wash the cucumber, cut it into dices and blanch it in boiling water; Wash the red pepper and cut it into diamond-shaped pieces for later use.
6. Add 2 tablespoons of oil to the wok, add onion, ginger and garlic slices and stir fry, then add cucumber and stir fry.
7. Then add shrimps and red pepper slices and stir well; Then, add the sauce, stir well, pour into the pot, stir-fry and season; Finally, sprinkle with fried cashews and drizzle with sesame oil.
How can shrimp be fried to be smooth and refreshing?
In order to fry shrimp crisp and smooth, the surface must be kept dry during processing. You can use kitchen paper towels to dry the water in the shrimps first, or use egg white and dry starch to size and wrap the water, so that the fried shrimps will be crisp. If the shrimp has a fishy smell, you can marinate it with cooking wine before frying it.