Shrimp and Cucumber I fat-reducing dinner

Shrimp and cucumbers are both low in calories and high in protein. The combination of the two is a good option for dinner. The benefits of shrimp and cucumber are that they are low in calories and high in protein. This combination is a good option for dinner.

First of all, I bought the prepared shrimp slips from the supermarket (of course, if it is cheaper to make it myself, it will take more time). Boil the prawns in boiling water, knead them into balls, and put them into the pot. After the water boils for a while, turn off the heat (the prawns are easy to cook, you don't need to cook for too long or they will not taste good), then put the chopped cucumbers and Just put the prawns together.

The best way to make shrimp slippery is using a food processor, blending sauce, and corn starch. Some people use ice water, but this can cause the shrimp to become too mushy. Ingredients:

12-15 ounces of shrimp, peeled and deveined

2 tablespoons of corn starch

1/4 teaspoon garlic powder or 1 tablespoon minced garlic

1/8 teaspoon salt (optional) or more to taste

3 tablespoons of soy sauce

3 tablespoons of mirin or 2 teaspoons of honey

1 tablespoon peanut oil or vegetable oil

Directions:

1. In a bowl, mix the corn starch with a bit of water to form a slurry.
2. In another bowl, mix the soy sauce, mirin or honey, and salt (optional)
3. Heat up the oil in a w ok or pan over high heat for about 30 seconds
4. Add the shrimp and stir fry them for about 2 minutes
5. Stir in the garlic powder, soy sauce/mirin mixture, and corn starch slurry
6. Continue to cook until the shrimp are nicely coated
7. Remove from heat and serve. 

I used mashed garlic ➕ a spoonful of white vinegar ➕ a spoonful of soy sauce ➕ a little chicken essence ➕ millet pepper 30 grains ➕ a little sesame oil for the sauce for this dish.