Chinese Food
Recollection of Jiangnan stir fry
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In the late spring of Melbourne, asparagus is in season. I miss the spring willow in the south of the Yangtze River, and the swallows that shuttle through the water.
Cooking ingredients
Cooking Steps
Step1:Remove the shell, thread, add white wine, finely cut ginger and pepper and marinate for 5 minutes.
Step2:In a hot pot, put in olive oil, add in the broken eggs and fry them into omelets. Never add salt.
Step3:In a hot pot, add olive oil. Remove the asparagus, shrimp and tender peas from the old skin. Stir fry slightly. Add in the chopped egg cake, sugar, pepper and salt. Stir well. Turn to low heat.
Step4:Use dry starch. 40ml clear water to thin. Heat to thicken. Dish. Sprinkle a little sesame oil. Eat while hot.
Cooking tips:There are skills in making dishes that are light but delicious.
