1. Remove sand grains from shrimps, wash them, and dry them with kitchen paper or disinfectant towel;

2. Slice onion, ginger and garlic;

3. Slice the onion, ginger and garlic, add 1/4 teaspoons of salt, white pepper and cooking wine to the shrimp, and fish well;

4. Add dry starch and egg white;

5. After completely grasping, let it stand for 5 to 10 minutes and grasp it for a while until it feels sticky;

6. Wash the cucumber, remove the head and tail, and cut it into thin slices with a top knife. The thinner the better; (Husband's "paw". The action is quite like that, but the cut is not so good)

7. Start the wok, add cold oil to the hot wok, add shrimps including onion, ginger and garlic, and stir-fry until the shrimps begin to change color;

8. Add cucumber slices and 1/2 teaspoons of salt, and continue to stir fry over high fire;

9. Stir-fry until all the shrimps change color, and the cucumber slices begin to soften. Turn off the fire and add chicken essence (unnecessary);

10. Stir well.

Stir-fried shrimp is very popular among diners because it is light, refreshing and easy to digest, suitable for all ages. Stir-fried shrimps can not only make very exciting delicious food, but also have rich nutritional value. What are the nutritional values of stir-fried shrimp? Let's take a closer look!

1, shrimp is rich in nutrition, and the content of protein is several times to dozens of times that of fish, eggs and milk; It is also rich in potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline and other mineral components. The meat is soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness.

2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.

3. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women.

4. A very important substance in shrimp is shrimp green, which is the component with red surface color. Astaxanthin is the strongest antioxidant found so far. The darker the color, the higher the astaxanthin content. Widely used in cosmetics, food additives and medicines. Scientists at Osaka University in Japan have recently discovered that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag.