Fried cucumber with shrimp balls

Peel the cucumber, chop it in half and divide it into four strips, cut it obliquely, and control the size yourself.

Chop fat meat and fresh shrimp into a paste and mix together (In the picture, just the meat filling should not be used as the finished shrimp minced.) After chopping it evenly, use the back of the knife to chop it again. The longer it takes, the more elastic the shrimp minced will be. Put the chopped shrimp minced into a larger bowl, add a drop of sesame oil, five drops of white wine, a proper amount of white pepper powder, mushroom essence and a very small amount of salt. Because it will be put in a while, you should put it less now to avoid salty dishes. Of course, you should still put it to suit your taste. After the seasoning is set, add half of the egg white immediately (depending on the situation). At this time, add corn starch and grab it evenly. Bring the water to a boil and turn to low heat to add the meatballs. Bring the meatballs to the boil and take them out.

The fourth and final step of this dish is to add a little clear soup (Don't put it too thick, you can also put it in clear water, but you can never put it in thick soup, which will affect the delicious flavor of the shrimp.) Add some mushroom essence, 8-9 drops of white wine and a suitable amount of salt, mix the soup, boil it, and water the starch.(That is, corn starch mixed with water in advance) Wait until the soup is thick, add the cucumbers, and then add the shrimp balls, stir fry and serve on a plate. You can put a few shrimp tails for decoration, and be sure to cook them well. If there is a lot of soup, remove the vegetables with a colander and place them on a plate. Heat the soup and add some starch to boil the silk. Add a drop of sesame oil and pour it evenly on the vegetables. Make sure it is evenly mixed. (The pixels of the mobile phone are not high and the picture is a little fuzzy. Sorry)