1 cashew nuts; 350 grams of shrimp; Salt 1 teaspoon; Cooking wine 1 porcelain spoon; Starch 1 teaspoon; 2 porcelain spoons of peanut oil; 1 celery; Fruit pepper or carrot1/4; The practice of half a teaspoon of sugar

Rinse shrimps with water, drain celery and carrots with kitchen paper, wash and drain shrimps, sprinkle with half a teaspoon of salt and water starch, mix well, and let stand for 10- 15 minutes. Cut celery into diamonds with an oblique knife. If there are red fruit peppers, cut them into the same diamond shape. Today, I only have carrots, which are for my daughter, so I cut them into plum blossoms. Stir-fry cashews with a spatula for 1 min to prevent zooming until they turn golden brown. Take it out and turn to high heat. Pour it into the shrimp and stir-fry it quickly until it is half cooked. If there is no oil, add a little oil, stir-fry the vegetables a little, add 2-3 teaspoons of water and stir-fry a few times. Pour the shrimp and cashews back into the pot, sprinkle with half a teaspoon of salt and half a teaspoon of sugar, and stir-fry the cashews a few times, which are particularly crisp.

Children like delicious non-greasy cashews.

The method takes 200 grams of cashew nuts as raw materials.

Choose cashews, not too white ones. Wash the raw cashews, wipe them with kitchen paper and dry them (ps: these can be cooked the next night and roasted the next day). If it's too much trouble, we don't have to wash it. (ps: Don't call me for a stomachache ...) Spread the washed raw cashews on the baking tray, and don't pile them together. 150 degrees for about 13 minutes. You can take it out and turn it in the middle. As long as the color is even, the time is just a reference. (ps: I will be more accurate next time ...) After baking and cooling, it can be sealed and stored. Yes ~ it's not oily at all, I can eat a lot ~