1. Stir-fry shrimps: Wash shrimps, remove shrimp lines with toothpicks, add salt, pepper, cooking wine, dried starch and egg white, stir well, wash cucumbers, peel and cut into strips. Chop the onion and ginger, and put the salt, pepper, cooking wine, starch and chopped green onion into a small bowl in advance. Put the right amount of oil in the pot. When the oil is hot, the shrimp will quickly slide open and turn red, and quickly take it out for use. Leave the bottom oil in the pan, add shallots and Jiang Mo, stir-fry diced cucumber, and add shrimps. Pour into a small bowl, stir-fry and collect the juice, then take out the pan and plate.

2. Stir-fried shrimps with celery: wash celery and cut into sections with an oblique knife; Cut off the roots of lily, break it into small petals and wash it; Wash and slice the red pepper. Shell the fresh shrimp, wash the shrimp line, add a little salt, corn flour and egg white, and marinate for 15 minutes. Heat a proper amount of oil in the pan, saute ginger slices, pour celery and stir fry, then add red pepper and shrimp and stir fry, add new lily in the pan, add a proper amount of salt, chicken essence and a little sugar and stir fry. Pour in a little water starch to thicken.

3. Shrimp fried rice: Wash the shrimp, remove the shrimp line with a toothpick and cook for later use. Wash and dice carrots, put proper amount of oil in the pot. When it is 80% hot, put chopped shallots in the pot, stir-fry green beans, diced carrots and sweet corn in the pot, then put rice in the pot, stir-fry shrimps evenly, and season with salt and chicken essence.