(1) Peel prawns, wash them with salt water, add a little wine, Jiang Mo, egg white and lotus root starch to make a paste; Wash cucumber and cut into small pieces; Wash the onion and cut the chopped green onion.

(2) Heat the oil in the pan, and fry the shrimp pan until it is bright red.

(3) Add a little oil to the wok, stir-fry the cucumber until the color turns blue, add chicken soup and seasoning, stir-fry the shrimps for a while, thicken and pour sesame oil.

Exercise 2:

(1) Preparation materials. Wash cucumber and cut into small pieces;

(2) Wash the shrimps, peel them, pick them, and marinate them with cooking wine for about 10 minutes. Add starch and stir well. Add a little oil and grab well;

(3) Put the bottom oil in the pan, stir-fry the shrimps when the oil is hot, and take them out when they turn white;

(4) Leave the bottom oil in the pan. When the oil is hot, add onion and ginger, stir fry, add shrimp, stir fry evenly, add cucumber, add salt, monosodium glutamate and sugar to taste, add minced garlic before taking out the pan, stir fry evenly, turn off the fire and take out the pan;

1 Peel, wash and slice the cucumber (I didn't remove the cucumber seeds, but I can also remove them).

2 Peel the shrimps, remove the yarn and wash them; Cut the dried Chili into small pieces, add a proper amount of Tianjin winter vegetables, wash the onions and cut them into sections for later use.

3 Put the right amount of oil in the pot, heat it, and stir-fry the dried Chili peppers to taste.

4 Xia xian Xia rou fried-dumpling

Fry until the shrimp turns golden brown (can be picked up and put on a plate for later use). I used the lazy method of pushing away the cucumber slices.

6 constantly stir fry

7 Add a small amount of warm water to stew and stir-fry the winter vegetables evenly.

8 add the right amount of salt.

9 times the right amount of chicken essence.

Below 10, the shallots are dotted and the fragrance is overflowing.