Hibiscus shrimp and crab dices

It’s hot and I have no appetite, so try this dish. The hibiscus shrimp has been improved. The protein is smooth and tender in the mouth, and the umami flavor is soft and moist, which is a little refreshing in the hot summer.

Technique: Stir-fried
Taste: Homemade
Time: 15 minutes
Difficulty: Beginner’s attempt

Main ingredients:
4 fresh shrimps
3 crab sticks
80g peas

Excipients:
150g egg white liquid
100g milk
5 grams of starch
1 spoon cooking wine
a little salt
A little white pepper

How to make diced hibiscus shrimp and crab:

Step 1: Prepare the required ingredients.

Step 2: Peel the fresh shrimps, remove the shrimp threads and cut into small dices, and cut the crab fillets into small dices.

Step 3: Add water to the pot and bring to a boil. First add the peas and cook for 1 minute, then add the diced shrimp and cook until they change color. Remove and drain.

Step 4: Pour 150 grams of OFU protein liquid into the bowl.

Step 5: Add 100 grams of milk, 5 grams of starch, salt, and white pepper and stir evenly.

Step 6: Pour in diced peas, diced shrimp meat, diced crab sticks, and cooking wine and mix again.

Step 7: Heat a non-stick pan and pour in oil until it is 2-3% hot. Pour in the mixed liquid and stir-fry slowly over low heat.

Step 8: Turn off the heat when the egg white solidifies and wraps the ingredients into lumps.

Step 9: Take it out of the pan and put it on a plate. The protein will be smooth and tender, and the flavor will be soft.