How to make Five-Color Shrimp? Detailed steps

[Features]This dish is colorful, fresh and crisp, especially suitable for elderly people to taste.

[Ingredients]

Main and auxiliary ingredients: 250 grams fresh shrimp, 25 grams peeled winter bamboo shoots, 1 scallion white, 1 rehydrated shiitake mushroom, half a green bell pepper, 25 grams carrot. Seasonings: half an egg white, 2 garlic cloves, 10 grams dry starch, 5 grams wet starch, appropriate amount of white sugar and refined salt, a little MSG, cooking wine, and pepper, 75 units bone broth, 500 grams raw oil (consumes 75 grams).

[Production process]

1. Wash the fresh shrimp, remove the shells and intestinal mud; remove the stems from the shiitake mushrooms; peel the carrot. 2. Gently press the shrimp meat dry with a white towel, cut into pieces the size of three grains of rice; cut the shiitake mushrooms, winter bamboo shoots, carrot, green bell pepper, and scallion white into cubes equal to the shrimp pieces. Mince the garlic. 3. Mix the shrimp pieces with egg white, MSG, and dry starch and marinate for later use; mix the shiitake mushroom cubes, winter bamboo shoot cubes, carrot cubes, green bell pepper cubes, minced garlic, refined salt, MSG, white sugar, cooking wine, pepper, bone broth, and wet starch evenly for later use. 4. Place a wok over high heat, and when the raw oil is 50% hot, add the marinated shrimp pieces to the wok and separate them with chopsticks. When the shrimp turn white, pour them into a strainer. Leave the remaining oil in the wok, pour in the evenly mixed seasonings, then add the shrimp pieces, toss and turn a few times, drizzle with sesame oil, and plate.