stir-fried shrimp with egg white
By FayDavis
There were 6 egg whites left in making the tiger skin cake yesterday. In the evening, I served it with shrimp and cucumber, so there was no waste at all.
Recipe Recommendations
- protein of 6
- shrimp half a bowl
- salt 1/2 teaspoon
- chicken essence 1/4 teaspoon
- cooking wine 1 teaspoon
- cornflour 1 teaspoon
- corn oil 1.5 tablespoons
Steps for stir-fried shrimp with egg white
1
Thaw shrimps and marinate with cooking wine and corn flour for 15 minutes to remove fishy smell.
2
Wash the cucumbers, cut them in half, and then slice them.
3
Add salt and chicken essence to egg white and mix well.
4
Heat the oil pan and stir-fry the shrimp until slightly discolored, about 5-6 medium-cooked.
5
Pour in the cucumbers and stir-fry until tender.
6
Pour in the egg white.
7
Stir gently until the egg whites solidify.