[asparagus and shrimp] a delicious food in spring recipe-Chinese Food-best chinese food recipes-cooking food

[asparagus and shrimp] a delicious food in spring

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When it comes to spring food, the combination of asparagus and shrimp, which are international, long legged, low calorie, and Qingkou low fat, will open the door to a new world of light food in spring.

Cooking ingredients

prawn:200g

asparagus:200g

Tricholoma:5

maruzhuang black bean sauce:10ml

cooking wine:5ml

salt:a few

Cooking Steps

Step1:Cut off the old skin of the fresh asparagus 1. Slice it with a slanting knife. Wash the mushroom. Slice it for later us

Step2:Remove the head and shell of prawns. Take out prawns

Step3:Shrimp open back. Draw out shrimp lin

Step4:Wash shrimps. Mix in 5 ml cooking wine, pepper and a little salt. Marinate for 15 minutes

Step5:Boil in water. Add a little salt. Put in shrimp and blanch for ten seconds

Step6:Add asparagus and Tricholoma and blanch for about 15 seconds. Remove and control to dry

Step7:Start the pot. Pour in some oil and heat it. Pour the ingredients into the pot together and stir well

Step8:Transfer in 10ml maruzhuang black bean sauce

Step9:Add color, add flavor, stir fry evenly and leave the pot

Cooking tips:1 how to choose Tender asparagus? Check the tip of the asparagus. Select the asparagus with closed buds. Open or seed buds. Do not buy the asparagus with hard stalks. Do not buy the ones with withered or soft stalks. Do not buy the ones with round stalks. Do not buy the ones with flat or raised stalks. Do not buy the ones with thin stalks and no peeling. 2 how to quickly remove the shrimp line? Cut the shrimp along the back line. Remove the line with your hand or toothpick. Or turn the shrimp head and screw it off. Take out the shrimp line 3. Why choose maruno black bean sauce? 90% black beans and 10% wheat are brewed after 6 months. The color is light and delicious. The flavor is not strong. Try to keep the fresh and original taste of asparagus. 4. Like black pepper, you can sprinkle some before you come out of the pot. The taste is more layered and delicious.