Chinese Food
Asparagus and shrimp
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Chinese culture is broad and profound. Food culture is one of them. Different regions have different characteristics. There are different delicacies in different seasons. Eat fresh in spring. Stir fried shrimp with asparagus is a delicious food that is very suitable for spring. Asparagus is crisp and refreshing. It contains a variety of vitamins and trace elements. Its protein composition has all kinds of amino acids necessary for human body; shrimp is soft, elastic, smooth, nutritious, soft and digestible. It is an excellent food for people who are weak and need to be nursed after illness. It is deeply loved by the public.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Shrimps are peeled out with fresh shrimps in advance. They are frozen well. It is convenient to thaw them every time. (remove the skin from the head of the shrimp, remove the shrimp line from the third section, and then a little salt and water. Fully grasp and wash off the mucus on the shrimp. Then wash it repeatedly with water until the shrimp is whiter. Use kitchen paper to dry the water. Add some cooking wine and a small amount of starch. Grasp and marinate for a while.
Step2:The fungus bubbles ahead of time.
Step3:Wash the asparagus. Slice it with a slanting knife.
Step4:Boil the water. Put some oil and salt in the water. Scald the asparagus and fungus. Take them out soon. Otherwise, they will not be crispy for a long time. It doesn't matter if they are not cooked. They need to be fried again.
Step5:Drain the boiled asparagus and agaric for use.
Step6:Heat some oil in the pot. Put in the shrimp. Stir fry until it changes color.
Step7:Let's go into the boiled asparagus and fungus.
Step8:Add some salt and chicken essence. Stir well over high heat.
Step9:Out of the pot and on the plate.
Step10:Finished product.
Cooking tips:Simple dishes don't need too much seasoning. It's refreshing to eat. There are two reasons why asparagus needs to be blanched. One is that this cooking method can keep the vitamins in asparagus to the maximum extent and avoid the loss of nutrients. The color and texture of the blanched asparagus are bright and crisp. Second, asparagus contains oxalic acid. It is easy to combine with calcium after entering human blood to generate calcium oxalate. And blanching water can remove most of the oxalic acid. It is more safe to eat. There are skills in making delicious dishes.
