I have always felt that asparagus is too soft and light, and it is still a favorite of thick red sauce and spicy stir-fry. But after a long time, the age is up, but more and more cherish the fresh and tender outside this thick red sauce. Although Beijing has already established its autumn, in recent days, the tigers have become more and more sultry in the autumn. The asparagus tastes delicious, it tastes refreshing and delicious, and it has the effect of clearing heat and diuresis. It is very suitable for the current weather in Beijing. And the combination of asparagus and shrimp with high protein and rich in fiber is not too burdensome for girls who love beauty. It is very important to have the asparagus to maintain a fresh taste. Generally, the asparagus is cut into sections, and then placed in boiling water until the water is boiled again. After that, the ice water will stimulate the crispness of the asparagus. Equipped with Ecuadorian white shrimp purchased from the previous day, two small fresh combinations, and finally a little salt and black pepper, if you like, you can also sip a pot of juice before the pot. ”
After the white shrimp is thawed at room temperature, open the back and go to the head and pick the shrimp line with a toothpick.
The treated shrimps were marinated with dry starch for 15 minutes (mainly for secondary cleaning).
Carrot and ginger are shredded for use.
Wash the asparagus to remove the old hard part and cut the inch. Open a pot of water, add a little salt after the water is opened, boil the asparagus section until the water is boiled again, remove the cold water, and then control the water for later use.
Rinse the shrimp marinated with starch with water and use a kitchen towel to blot the surface of the shrimp.
Put a proper amount of peanut oil in the pan, stir-fry the ginger, and then stir the shrimp until the two sides are discolored.
Lower carrot and simmered asparagus.
Transfer salt and black pepper, stir well and turn off the heat.
Warmth is still: Sina food name Bo, headline signing author, food freelance writer, the favorite thing is to cook to make food that is loved by twins. Here I will release some of my private food, travel notes and some warm and interesting little things from time to time. WeChat public number: nns_0625 (or search for warm) Weibo: @暖暖尚