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Learn the home-style method of making cashew shrimp quickly
Cashew shrimp is a very classic dish, not only delicious and nutritious but also has many different methods. However, once you learn the most common method, you can make delicious and fragrant cashew shrimp. It can be used to serve family members or guests, and everyone will be delighted with it.
First method
Ingredients: 120g cashews, 170g shrimp, 100g cashews, ground pepper, salt, chicken essence, one egg, and an appropriate amount of cooking oil.
1
Thaw the shrimp, wash it, remove the shrimp vein, make a vertical cut, and it will come out with a toothpick.
2
Sprinkle a little white pepper, a little salt, and the egg white of one egg, marinate for 10 minutes.
3
Wash the cucumber, peel it, and cut it into long strips for later use. Cut the scallions and ginger into strips for later use.
4
Turn on low heat, add oil, stir-fry the cashews continuously, and keep the flame low and stir continuously. I answered a phone call in the middle, which caused the cashews to burn a bit, really sad, haha. Those with an oven can heat the cashews in the oven to avoid burning them due to not controlling the oil temperature well. Remove the fried cashews and leave a little oil in the pot, sauté the scallions and ginger, then add the marinated shrimp and stir-fry until it changes color. Add the stir-fried shrimp, stir for a moment, add the cucumber cubes, add salt, and add a little, as some salt was added when marinating the shrimp. Stir for a while. Add chicken essence and remove from heat.
5
The delicious and fragrant cashew shrimp is ready. The cucumber must remain crisp, do not overcook it, as it will affect the texture. Everyone should try making it!
Second method
1. Choose shrimp of a size similar to the cashews, wash and set aside.
2. Use a toothpick to remove the shrimp vein one by one, then soak in cold water for 30 minutes. This will make the shrimp whiter and have a crisp texture.
3. Add the cashews to the cold oil, fry over low heat until golden yellow, remove and cool, then set aside.
14. Always add oil to the pan when it is cold, or it will burn if the oil temperature is too high.
4. Cut the carrot into diamond-shaped small cubes, blanch in boiling water for 1 minute, then remove and set aside.
5. Cut the cucumber into diamond-shaped small cubes.
6. Drain the marinated shrimp, add 1 spoon of cooking wine.
7. Add a little ground pepper.
8. Add a little salt, mix well, until the surface of the shrimp becomes sticky.
9. Add half a spoon of cornstarch, mix well, and marinate for 5 minutes.
10. Heat the non-stick pan, add a suitable amount of vegetable oil, and quickly stir-fry the shrimp until it changes color. Since starch is very prone to sticking to the pan, it is strongly recommended to use a non-stick pan for stir-frying.
11. Remove and set aside.
12. Clean the wok, reheat, add vegetable oil, and sauté the chopped scallions.
13. Add the diced cucumber and carrot, stir-fry over high heat for 30 seconds, add a little salt, and stir well.
14. Add the stir-fried shrimp and shredded black fungus, and continue to stir-fry for 30 seconds.
15. Remove from heat and serve.
16. Place the fried cashews on the dish.
