raw-food material

250g of shrimp, 50g of cucumber, 50g of winter bamboo shoots, 50g of carrot, 50g of egg white 1, 50g of peanut oil (actual consumption), 4g of cooking wine15g, 4g of salt, 2g of monosodium glutamate, 5g of vinegar, 5g of chopped green onion, 3g of Jiang Mo, and 3g of starch1.

eating habits

1. Wash the shrimps, put them in a bowl, add salt, egg white and starch, and mix well for sizing; Cleaning cucumber, splitting, removing seeds, and cutting into small water-like blocks; Peel the winter bamboo shoots, wash them and cut them into pieces like cucumbers; Peel carrots, wash them and cut them into small pieces. Blanch cucumber slices, winter bamboo shoots and carrots with boiling water, cut off raw materials and control water purification;

2. Put peanut oil in the pot, heat it to 50% to 60% on the fire, then add shrimp, cut it with iron chopsticks, stir-fry until it is 70% to 80% mature, take out the oil control, then add winter bamboo shoots and carrots, stir-fry slightly, and take out the oil control;

3. Leave a little base oil in the original pot and temper. When it is 70% to 80% hot, add chopped green onion and cover the pot. Stir-fry until fragrant, then pour in shrimp, salt, vinegar and a little fresh soup. Boil the juice, pour in sesame oil and mix well. Then take it out and put it on a plate.