Green bamboo heralds the Spring Festival

Fresh shrimp 120g	Fresh corn kernels 100 grams
Carrot Half root	Pea grains 30g
Ginger 3 tablets	June Fresh 8g Light Salt Soy Sauce 1 scoop
Vida Mei Zhenpin cooking wine 1 scoop	Cornstarch 1 scoop
Pepper A little	Salt 1g
Heran organic extra virgin olive oil 10 grams

How to use green bamboo to herald the Spring Festival

Step 1

Prepare ingredients

Step 2

Dice carrots

Step 3

Cut the shrimp into small pieces and add ginger slices ➕1 spoon of June Fresh 8g light salt original soy sauce

Step 4

1 spoon of Vida Premium Oyster Sauce

Step 5

1 tablespoon of starch, a little pepper, mix well and marinate for ten minutes

Step 6

Wash and cut cucumber into sections

Step 7

Use a fruit knife to lightly score the knife mark, then cut off the excess half. Use a spoon to scoop out the inner flesh and trim the edges slightly.

Step 8

To place the plate, use a knife to smooth the bottom to facilitate stable placement.

Step 9

Bamboo leaf decoration (use unused cucumber peels and trim them with kitchen scissors)

Step 10

Boil the trisatin in water, drain and set aside

Step 11

Add two tablespoons of Heran organic extra virgin olive oil to the pot, add the shrimp and stir-fry for a while until the shrimp changes color.

Step 12

Add the three diced diced seeds and mix well, then add a little salt to taste

Step 13

Use a spoon to scoop it into the cucumber cup. Cooking tips for celebrating the Spring Festival with Cuizhu

Except for cutting the bamboo leaves and putting them on the plate, there is not much else to explain. The ingredients are absolutely fresh and delicious