Cashew shrimp
By VicentaLakin
Three impressive adjectives were learned in language classes when children were young: “Reds”, “Blank” and “Green oil”. Remember when I was a kid and my dad were down on the southern food street, and I ordered a bowl of cashew nut shrimp. The big cucumber, from the waiter's crumbs of green oil coming towards us, to the table, or the cashew shrimp. This is the shadow I had when I was a child of cashew nuts and shrimp, and today I made this dish, deliberately reducing the amount of cucumber。
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Steps for Cashew shrimp
1
After the shrimp has been cleaned, the water is dried. And a little soda, half a spoonful of sugar, half a spoon of salt
2
Add starch. I'll freeze it in the fridge for an hour
3
The cucumbers are cut to the size of cashew nuts and salt is salted (this salt is no longer within the size of the recipe). Then the water was washed clean。
4
Prepare the ginger
5
The little sparkle will burn the cashew nuts, and the light yellow will come out, not until the golden yellow。
6
Slip the shrimp when it's 30% hot. Out
7
Let's make a new pot
8
Down to cucumber
9
I'm going down to the shrimp
10
Join a few raw and remaining salt sugars
11
Join the cashew nuts
12
You get a little water starch, you get out。