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This leaves crock pot cooking a win-win situation as the expenses involved in operating a crock pot are much less compared to the costs involved in operating a cooker or stove generally. Whether electric or gas, your stove and oven tend to be significant energy hogs. Add to this the fact that you’re not increasing the temperature in your house by traditional way of cooking and you’re using even less power.

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Advantages of Crock Pot Cooking

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Unlike pots and pans, most crock pot dishes are created in 1 dish. This means that there is not going to be mountains of meals to be either hand washed or loaded into the dishwasher (or if you are like me-both) afterwards. It’s possible to spend less time cleaning just as you spent time slaving over a hot stove. Oh wait! Ensure no time slaving over a hot stove. Once clean up is complete you can contact enjoying the sunshine set, pursuing the lightening bugs along with your small ones, or even waiting for the very first celebrity.

While there’ll be no one size fits all very ideal cooking process, crock pot cooking comes very close. In case you’ve got a crock pot gathering dust somewhere in the rear of your pantry it’s time to get it out, dust if off, and dig up some terrific summertime crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to chinese-style shrimp and cucumber salt stir-fry recipe. To make chinese-style shrimp and cucumber salt stir-fry you need 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Chinese-style Shrimp and Cucumber Salt Stir-Fry:

1. Prepare 2 Cucumbers
2. Get 3 cm ★Finely chopped Japanese leek
3. Provide 1 cm ★Finely chopped ginger
4. Get 1/3 tsp Salt
5. Take 1 tsp Chicken soup stock granules
6. Get 1 1/2 tbsp Vegetable oil to cook the cucumber
7. Take For the shrimp
8. Get 350 grams Shrimp
9. You need 3 tbsp Katakuriko
10. Use 1 Vegetable oil for the shrimp

Steps to make Chinese-style Shrimp and Cucumber Salt Stir-Fry:

1. Chop the cucumber into fourths, then slice lengthwise to make 4 sticks. Chop the leek and ginger finely.
2. Rinse the shrimp and pat dry briefly. Mix in the katakuriko.
3. Heat the shrimp with lots of oil over medium high heat. Transfer from the pan and set aside.
4. Add more oil to the pan until you have 1.5 tablespoons worth. Stir-fry the ★ ingredients briefly over high heat. Add cucumbers, salt, and chicken stock powder. Stir-fry for 30 seconds.
5. Put the shrimp back into the pan, and stir-fry again for 30 seconds to finish.

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