2. Sprinkle a little salt on the cucumber and mix well. Because cucumbers are not easy to taste, put some salt in advance. But just two minutes in advance is enough. After a long time, cucumbers will wither.
3. Mix shrimp and cooking wine in advance.
4. Put the onion and ginger foam in the hot oil pan, pour in the shrimps and stir fry a few times, add a little sugar (deodorize) and stir fry a few times.
5, onion and garlic foam wok, pour the cucumber and stir fry a few times, then pour the fried shrimp, add salt and water starch, and then serve. Ingredients: shrimp, cucumber, carrot.
Seasoning: salt, sugar, pepper, chicken essence, egg white, corn flour, cooking wine, onion, ginger and salad oil.
Practice: 1, peel the shrimp, remove the head and tail, remove the shrimp line, and use salt, sugar, pepper, chicken essence and egg white.
Marinate raw flour, cooking wine, onion and ginger for later use.
2. Wash cucumbers and carrots and cut them into dices.
3. Heat the oil in the wok to 50% heat, put the shrimps in the wok, lubricate the oil until it is 80% ripe, and take it out.
4. Heat oil in a wok, stir-fry cucumber and diced carrot, season with salt, and mix in shrimps.
Stir fry together.