Uncle Bao hung out in the back kitchen of the hotel since he was a child, and was fed all kinds of delicious food by his uncles and aunts. Cashew nuts, in particular, taste good, but it is a pity that when I was a child, I was always told that I ate too many calories and strictly controlled the amount. But now this cashew nut has become a frequent visitor to lose weight, and it is really amazing to eat lightly. However, as a Cantonese dish, shrimp with cashew nuts is nutritious and delicious. Adding white shrimp and a variety of fruits and vegetables is also fresh and healthy. The focus is on home cooking, which is simple enough!

Ingredients: Minzheng South American white shrimp, cashew nuts, carrots, cucumbers, egg whites, onions, garlic, starch, cooking wine, salt and sugar.

Practice steps:

Step 1: Wash the live shrimp, peel it, remove the shrimp line (or buy the finished shrimp directly), add half an egg white and a spoonful of cooking wine, add a little starch and oil, stir well, and let it stand for 5 minutes for pickling.

Step 2: Peel the cucumber and carrot, cut them in half, remove the core and cut them into small pieces as big as shrimp.

Step 3: Boil water in the pot, pour in shrimp 1 min, then add cucumber and carrot for a few seconds, then take out and control the water for later use. Similarly, pour cashew nuts into water, take them out and control drying.

Step 4, add oil from another pot, pour cashew nuts into the pot with cold oil, turn to low heat and slowly fry until the surface of cashew nuts is slightly yellow, and take out.

Step 5, control the amount of oil in the pot, add chopped green onion and garlic slices, stir-fry until fragrant, then add the shrimps, cucumbers and carrots blanched in the previous step, add salt and sugar, and stir well.

Step six, pour in the fried cashews and thicken them with a little water starch, stir-fry them evenly and plate them.