Recipe: Dry pot spicy three fresh

Home Cooking Recipe: Dry pot spicy three fresh


The reason why I dare not call the dried shrimps is because the domestic compatriots pay attention to the fresh words. This dish uses frozen tiger shrimp and shrimp, which is said to be a lot of hackers. However, according to the standard of fast-hand cooking, this dish does save time and effort, delicious food, no matter what it is, satisfying the taste buds and the feelings of the five internal organs is the pursuit of the public wow ~



  1. Hot pot of cold oil, sautéed onion, ginger and garlic, stir-fry with shrimp and add a teaspoon of white wine

  2. The celery and the lotus root are cut into sections and sliced ​​separately. The lotus root is soaked in cold water and drained with celery in advance.

  3. Add 1.5 tablespoons of spicy bean paste, stir well, add a teaspoon of sugar

  4. Don't stir fry for too long to keep the crispness of celery and scallions. Sprinkle a spoonful of white sesame seeds and a small piece of parsley before the pan. Stir fry evenly.


Chili sauce can be added according to personal taste, but the taste of spicy bean paste is salty, so there is no need to add salt. Seafood and white wine taste the best, so it is not recommended to add cooking wine.

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