When I was a kid, I was in the kitchen of a hotel, and I was fed all kinds of good food by my uncles and aunts. Especially a good bite of cashews, but unfortunately when I was a child was always said to eat high calorie fire, was strictly controlled by the number, but I did not expect that now the cashews have changed into a diet light food regulars, really some magic. However, as a Cantonese dish cashew shrimp is highlighted as a nutritious and delicious, adding tender shrimp and a variety of fruits and vegetables, but also fresh and healthy a lot, the focus is on home cooking, simple enough!

Ingredients: Minzheng South American white shrimp, cashews, carrots, cucumbers, egg white, green onions, garlic, starch, cooking wine, salt, sugar.

Practice steps:

Step 1, live shrimp washed and peeled shrimp, remove the shrimp line (you can also buy finished shrimp), put half an egg white, a spoonful of cooking wine, add a little starch and oil and mix well, and let it sit for 5 minutes to marinate.

Step 2: Peel the cucumber and carrot, cut in half, remove the core, and cut into bite-sized pieces equal to the size of the shrimp.

Step 3, take a pot of boiling water, pour in shrimp blanching 1 minute, and then add the cucumber, carrots blanch a few seconds after the fish out of the water standby. The same pour into the cashew nuts blanched and fished out to control dry.

Step 4, another pot of oil, cold oil in the pot into the cashews, turn on low heat and fry until the surface of the cashews slightly brown can be removed.

Step 5, control the amount of oil in the pan, add chopped green onion, garlic slices burst incense, and then into the first few steps of blanching shrimp, cucumber, carrots, add salt, sugar, stir fry evenly.

Step 6, pour in the fried cashews, and a little water starch thickening, stir-fry evenly on the plate on the table