Chinese Food
Low fat food can go with delicious food
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This is a simple version of Kwai Chi. No pickling and no spices. Only a small amount of salt and sugar is added. Add black pepper and rosemary to decorate it. The house is eaten. It's refreshing and greasy. Give the house a spring color. -
Cooking ingredients
Cooking Steps
Step1:Wash asparagus and shrimp. Add asparagus and shrimp when the water is boiling. Put 5g salt in the water to keep the color of asparagus. Order in advance and deliver it at the scheduled time. The shrimp bought the frozen food without skin and shrimp line (easy to handle). The whole process is no more than 10 minutes.
Step2:After 30 seconds, take out the asparagus and shrimps and soak them in ice water (without ice water, use lukewarm water. The purpose is to make the dishes more refreshing by alternating cold and hot
Step3:Drain (or use kitchen paper to drain
Step4:1. Heat the pot and put the oil in when the temperature is enough; 2. Pour in the shrimps and stir fry for about 5 seconds. Then pour in the asparagus. The temperature is high at this time. You must stir continuously to avoid pasting the pot. 3. While the pot is still in high temperature, pour cooking wine (any wine) along the edge of the pot and stir evenly; 4. Add salt and stir evenly; 5. Add sugar and stir evenly and put into the pot. Stir fry the whole process. The key to Kwai Fu dishes is the temperature of the pot. The standard of judging the temperature is to drip the water into the clear water. The water can be rolled on the pot instead of evaporating quickly. The temperature is enough. The time of the hot pot is like the thickness of the pan. Generally 30 seconds to 1 minutes.
Step5:Serve hot with crushed black pepper and rosemary. Super Kwai. Simple. Don't taste bad.
Cooking tips:1, the key to Kwai Chi is the temperature of the pot. Open the hot pot. Judge the standard of temperature. Dripping into the clear water. The water can be rolled on the pot instead of evaporating quickly. The temperature is enough. The time of the hot pot is like the thickness of the pan. Generally 30 seconds to 1 minutes or so. It needs to be judged according to its own pot. 2. The use of wine is mainly to remove the smell of meat and fish and increase the aroma of dishes. The most reasonable use of wine time. Should be in the whole cooking process when the oil temperature in the pot is the highest. There are skills in making delicious dishes.
