Jade Phoenix Shrimp
Colorful, fresh and crispy. Best for summer.
Recipe Recommendations
- shrimp half a catty
- cucumber 1 piece
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- water starch appropriate amount
Steps for Jade Phoenix Shrimp
1
Wash fresh shrimps and set aside.
2
Slice ginger and garlic for later use.
3
Bring water to a boil in the pan, add ginger slices, then pour in the shrimp, add 1 tablespoon of cooking wine to remove the fishy smell.
4
Remove the shrimp lines and shells from the submerged shrimp, leaving only the last shrimp shell at the tail.
5
The cucumber is peeled off for beauty (see picture). After cutting the sections, insert them with chopsticks to remove the heart and make a hole.
6
Insert the shrimps one by one into the cucumber segments for later use;(Use the shrimps tail with shells to penetrate, which is why the shrimp tail shell is left for).
7
Pour a small amount of oil into the pan and saute the ginger and garlic until fragrant, then add the skewers of shrimp. (Remember, gently push with a shovel and stir fry evenly. Instead of frying it hard up and down, otherwise the shrimp meat will fall out of the cucumber)
8
Add half a teaspoon of salt, half a teaspoon of sugar, half a teaspoon of starch and a small amount of chicken essence and pepper into a bowl, add 5 tablespoons of water to make a sauce, pour it on top of the shrimp, and quickly stir fry it out of the pan over high heat.
9
Serve the pan and plate.Jade Phoenix Shrimp Make Tips
If the cucumbers don't want to eat them too well, you can place the shrimps on a plate first, add a small amount of oil, heat them, and then burn the sauce, and then pour it on the vegetables. It will be just as delicious.