Shrimp is light and refreshing, and Q-bomb is fresh and sweet. It is the meat with the highest content and the lowest fat content in protein. Shrimp is delicious no matter how it is cooked. We don't care about our partners at all because it tastes light. When it is paired with other foods, it never takes the lead and only adds flavor to them. For example, this fried shrimp with loofah and mushrooms is not only beautiful in color, but also delicious in taste. Luffa and mushrooms are tender and soft, and now they are more delicious after absorbing the delicious taste of shrimp.

Tools/materials 2 loofahs

2 fresh mushrooms

1 1 prawn

Cooking wine 1 teaspoon

Ginger powder 1 teaspoon

Salt 1.5 teaspoon

Cooking oil 1 teaspoon

0 1 I use sea shrimp here, which is relatively large and tender, and tastes q-bomb. Perfect for cooking. After the shrimps are thawed at room temperature, rinse them with clear water, drain the water and put them in a bowl. Add 1 teaspoon of cooking wine and ginger powder in turn, then add half a teaspoon of salt, mix well and let stand for about 5 minutes.

Wash fresh mushrooms with clear water and then cut them into thin slices.

The loofah is peeled, washed and cut into hob blocks.

Heat the oil pan and stir-fry the sliced mushrooms over medium heat.

Stir-fry until soft, then add the loofah pieces and stir-fry over high heat.

Stir-fry the loofah until soft, and add 1 teaspoon salt to taste.

Take out the shrimps, put them in the pot, stir fry quickly and evenly over high fire.

Stir-fry the shrimp until it turns pale pink, and then you can take it out of the pot and put it on the plate.