Chinese Food
Stir fried shrimps with asparagus
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Asparagus is a kind of nutritious vegetable. It comes into market in March / April every year, which causes rich nutrition. It is known as the king of vegetables . Asparagus contains calcium, iron, potassium, protein and many kinds of vitamins. Asparagus belongs to low sugar, low fat, high cellulose and high vitamin nutrition vegetables. Stir fried shrimps with asparagus is common on my dining table. It's not only bright in color, but also delicious in taste. It's refreshing and appetizing. The combination of the two ingredients has the characteristics of complementary nutrition. It's not only beautiful and slim, but also has the magical anti-aging effect. This kind of light stir fry is rich in taste, crispy asparagus, q-shaped shrimp, attractive in color and appetite. It's a fresh meal. Children and old people also like it.
Cooking ingredients
Cooking Steps
Step1:1. Rinse the shrimp with water. Remove the shrimp line. Marinate with cooking wine and raw soy sauce for 10 minutes.
Step2:2. Clean the asparagus.
Step3:3. Remove the old root at the bottom. Then cut it into small sections. Spare.
Step4:4. Cut the minced ginger and garlic for standby.
Step5:5. Boil the water in the pot. Blanch the asparagus for 2 minutes. Take it out for standby.
Step6:6. Put the vegetable oil in the frying pan and heat it to 60% heat. Put in the ginger and garlic and stir fry to make it fragrant.
Step7:7. Marinate the shrimp. Drain the water. Pour it into the pot. Stir fry quickly and change color.
Step8:8. Pour in the boiled asparagus. Stir quickly and evenly.
Step9:9. Add a scoop of oyster sauce. Mix well and turn off the heat.
Step10:10. Dish and serve.
Step11:11. Delicious.
Cooking tips:1. It is difficult to fry asparagus directly. The color is not good when boiled with water. The loss of nutrition is also serious. The blanching water can keep the nutrition in the asparagus to the greatest extent, and the color and texture of the blanched asparagus are more green and crisp. 2. The content of oxalic acid in asparagus is very high. It also affects the absorption of calcium. Calcium oxalate is formed by combining with calcium. It is easy to cause stones. Blanching can remove most of oxalic acid in asparagus. Boil the water. Add some cooking oil and salt. Pour in the chopped asparagus. Blanch for about 3 minutes. There are skills in making delicious dishes.
