A dish that is nutritious and not fat and beautiful, the fresh flavor of asparagus and shrimp is completely preserved, and the increase in color of corn and carrot is added. Be careful to first fry the shrimp and lettuce, because these two can not be fried for too long, will become old.
Peel the prawn, go to the shrimp line, mix the wine and starch and mix well.
Asparagus peeled and cut into sections, carrots diced, corn kernels washed
Add water to the pot and boil. Cook the asparagus for 2 minutes and remove.
First stir-fry the shrimp and asparagus: Put the oil in the hot pot, stir-fry the garlic onion, and stir the shrimp to evenly discolor. The asparagus stir fry in the middle, stir fry first. No need to put seasonings
Put a small amount of oil in the hot pot, fry the garlic slices, stir fry the corn and carrots, add some water in the process, cover the lid for 2 minutes (to make the corn kernels ripe), add appropriate amount of salt and soy sauce and stir well.
Stir fry the shrimp and asparagus before pouring. (No need to put salt anymore, the corn soup has been evenly wrapped in shrimp and asparagus, and can maintain the original flavor)