Chinese Food
Take litchi and put it into vegetable, litchi and shrimp
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It's said that after litchi is put into and taken out of the pulp, it's soaked in light salt water. When it's used in vegetables, it won't burn. It can also disinfect and relieve stagnation. It can also increase appetite. This is a healthy and delicious lychee dish. Not only does it have a unique flavor, but even if you eat more, you are not afraid to get angry. Hurry home and try. In order to let the aroma of litchi better penetrate into the dishes, first of all, in the collocation, I chose a lighter shrimp to mix. I also added some tender asparagus and colorful pepper. These not only do not conflict with the sour and sweet taste, but also add the fresh and sweet fruit taste of Litchi, which helps to improve the freshness. Blanch the asparagus in advance. In this way, the ripeness is the same in the process of cooking. Therefore, the cooking time is not too long. It will not make the litchi taste too sour when it is heated. Moreover, it can take its fresh fragrance to retain the water in the pulp. Such a colorful lychee dish is absolutely a splendid delicacy for the Dragon Boat Festival.
Cooking ingredients
Cooking Steps
Step1:Peel the litchi and remove the core, then put it into the light salt water for soakin
Step2:Remove the shrimp's head and pick out the shrimp thread from the two or three sections on the shrimp's back with toothpicks
Step3:Put a proper amount of salt, pepper, cornmeal and half of egg white into the shrimps. Mix well and marinate for ten minutes
Step4:Boil the water in the pot. Add some salt and a few drops of oil. Put in the asparagus and scald it quickly. Take it out and rinse it with cold water. Cut the asparagus and pepper into small pieces and prepare it
Step5:Then put the shrimps in it and slide them to maturity
Step6:Add some oil into the pot. Add ginger slices and shrimps and stir fry together
Step7:Stir fry asparagus and pepper immediately
Step8:Litchi soaked in light salt water
Step9:Add a small amount of water starch (with a little salt) to thicken the sauc
Step10:The juice will be collected in a big fire.
Cooking tips:1. Remove the shell and core of litchi, take out the pulp and immerse it in the light salt water. When it is used in the dish, it will not only not catch fire, but also disinfect and relieve stagnation. It can also increase appetite; 2. When litchi is mixed and fried, it will come out of the water. When it is used to thicken the sauce, it will make the sauce rich and the taste of litchi sweeter and more fragrant; 3. In order to maintain the taste of light, fresh and sweet, it is not allowed to put the color too deep and the taste too salty and spicy to avoid covering the dishes The color and taste of litchi are as follows: 4. Do not stir fry the fruit into the vegetables for a long time. Stir fry all the materials in the wok for a few times. Thicken the sauce and then it will be OK. The stir fried litchi will soften the water; 5. Litchi should not be eaten more than necessary. Do not eat litchi on an empty stomach, especially for the patients who are prone to heat or diabetes. There are skills in making delicious dishes.
