Ingredients: Shrimp, egg, ginger, onion and cucumber.

Seasoning: onion, ginger and garlic, water starch, salt, pepper and cooking wine.

Practice:

1, wash the shrimps, pick off the shrimp line with a toothpick, absorb the water of the shrimps with a dry towel and put them on the plate;

2. Add salt, pepper, Shaoxing wine, dried starch and egg white to the shrimp, stir evenly and size it, and put it in the refrigerator for a little freezing;

3. Wash the cucumber and cut it into two pieces from the middle, remove the melon seeds in the middle and cut them into a semicircle to remove the shrimp-like melon seeds in the middle;

4, onion, ginger cut into pieces for use;

5, salt, pepper, cooking wine, water starch, chopped green onion in advance in the bowl to thicken;

6, put oil in the pot and burn 30% to 40% of the oil temperature. Put the pulped shrimps into the pot and quickly slip away. When the color turns red, quickly remove them and put them on the plate for use; Ensure the crispness of shrimp;

7. Leave a little oil in the pot and stir-fry the onion and ginger, then add the cucumber and stir-fry it, then quickly add the slippery shrimp, and quickly pour it into the bowl and stir-fry; When the soup is tightly collected, it can be taken out of the pot and put on the plate.

Tips for stir-frying cucumber and shrimp:

Sizing is the key process of frying shrimps. Before sizing, spread a clean dry cloth, spread the drained shrimps evenly on the dry cloth, cover it with a dry cloth, and then gently press it with your palm to remove the soaked water. Before sizing, add salt, Shaoxing wine and pepper into the shrimp and mix well. Adding salt can make the shrimp taste, and make the protein in the shrimp paste easily, and the amount of salt added is 1% of the shrimp. Stir-fried shrimps should be covered with egg white paste, and fresh egg white should be selected. For every 500g of shrimps, 50g of egg white and 25g of starch should be added. Too much egg white is easy to lump and fall off when lubricating oil. Too much starch is used, and shrimps become dough when lubricating oil.

The order of sizing is to put egg white first, stir well, then add starch, and stir well before frying in the pan. Pay attention to stir-fry with sizing, and the paste will fall off easily after a long time.

Stir-fry the wok first by cleaning it, setting it on fire and heating it. First, put a small amount of oil in the wok and make it cover the bottom of the wok. After the wok is heated, add oil. When it is 30% to 40% hot, put in the shrimps and slip them until they are cooked. Take the wok and put it on the plate, which is commonly known as "hot pot and cool oil". Heat the wok with a little oil first, in order to make the shrimps not stick to the bottom of the wok and have no yellow residue. Warm oil can make shrimps tender and crisp without sticking.

Finally, use bowls to reduce the cooking time of shrimps in the pot. (For the advanced ones, mix with broth, salt, Shaoxing wine and water starch) Put the shrimps back into the pot, pour them quickly and evenly, then add chicken oil to make the pot more fragrant, and serve on the plate.