2 cucumber strips

Carrots 1 strip

500 grams of shrimp

edible oil

salt

6 cloves of garlic

3 shallots (cut into sections)

Jiang Qing

working methods

Shrimp shell, clean (control dry water).

Peel two cucumbers, cut them into 1/4 pieces in half, and cut them thick with an oblique knife.

Carrots are cut into thick slices by hob.

Heat wok, saute garlic and salt, saute cucumber and carrot 1 min.

Pour a few drops of water, stir, add shrimp and fry into small round particles, then turn off the heat.

Add shallots and season with a little sauce.

material

250g cucumber, 50g cashew nuts, 50g shrimp150g, a little carrot and a little chopped green onion. Seasoning salt 1 tsp, monosodium glutamate 1 tsp, salad oil 2 tsp.

working methods

1, cucumber and carrot were washed with clear water, and then sliced for later use.

2. Add the right amount of oil to the pot and fry cashews. Take them out and put them on a plate. Scald the shrimp with boiling water. Take it out and drain it for later use.

3. Put base oil in the pot, stir-fry chopped green onion, pour cucumber, cashew nuts, shrimps and carrots, add seasoning, pour oil and serve.