Celery cashew shrimp

1

preparation of food: serpent: 500 g, cashew: right amount, shrimp: 16, salt: right amount, starch: right amount, oil: right amount

2

Washing the celery, removing the thickest part of the band, making it softer, slashing it into a wide slice. Shrimp is washed in sandlines and made of wine and a few salt pickles。

3

Fry cashew nuts. Not too much oil in the pot. Because the oil colour of the cashew nuts gets darker, it affects the color of the food, and if you don't have a lot of oil left in the cashew nuts, you can make the darker ones。

4

Hot-pot oil, pour cashew nuts in. Small and medium fire。

5

The cashew nuts are constantly rolled to ensure heated parity. The fire should never be too heavy, otherwise cashew nuts could easily be black. When cashew nuts are lighter than we want, cease fire. Get the cashew nuts out of the controlled oil。

6

Restart the pot, burn the pelicans. When the water turns on, it pours in the celery, and when it smells, it closes the fire. Getting cold, running dry water。

7

Put a proper amount of oil in the pot, heat it up. At this point, a layer of dry starch is added to the pickled shrimp so that a thin layer is allowed, not too thick. Shrimp is cooked when the oil is hot, and when the shrimp is rolled out, it is replaced。

8

The boiler is oiled with bottom oil and, when it is hot, it is boiled to the ground because it has already been scalded。

9

Shrimp, salin, salinized, evened, and a proper amount of water starch。

10

When the juice is even, the fire is shut down, the cashew is poured down, and the plate is flat。

11

Colors are tempting, and the appetite opens。

12

Taste: prunes, cashew souffles, shrimp salt。

13

The taste is light and full of nutrients。

14

Serpent has the effect of depressive pressure, sedated, healthy stomachs and urine, and is a healthy vegetable。

1. Not too much oil for cashew nuts. The rest of the oil left after the cashew nut is very deep, so it can be used to fire other deep-coloured dishes, not to fry them. This dish, because it is green in colour, can be significantly reduced by using the oil left over from the cashew nuts. 2. The cashew nuts should always be of no excessive firepower or cool oil. If the color is a little lighter than the color you want, it will stop. It's just perfect after its spontaneous combustion. You can't eat until you're cold. 3. The advantage of pre-calculation is to reduce the length of the work done to ensure that the mouth is ablaze. The colour of the celery will be particularly green after hot water is hot and cold. 4. Since we have all done pre-manufactured processing of prunes and prawns, it should not take too long. 5. When the fire is shut down, the cashew nuts fall into the cashew so that the cashew nuts remain flaccid。