Green beans are rich in unsaturated fatty acids and soybean phospholipids, which have the functions of maintaining vascular elasticity, strengthening brain and preventing fatty liver formation.
The mung bean shrimp made by Xiaomei retains the freshness, fragrance, color and nutrition of the ingredients because of the characteristics of low-temperature cooking.
Shrimp with green beans.
Pre-preparation:
1. Two Jin of live prawns (quick frozen for one hour or one night, thawed before burning, washed and peeled with cold water (easy to peel and non-sticky), lazy people can buy shrimps directly from reliable shops; ?
2. Stir the shrimps with a little salt (a little bit) and a spoonful of flour for 5 -7 minutes, then rinse them with cold water until they are translucent, shiny and not salty, and control the moisture with kitchen paper or dry towel (be sure to control the moisture, the more dry the better);
3. Put the shrimp in a large bowl, add a little onion, Jiang Shui (shrimp will get old without wine) and salt (according to your own taste), and finally add a teaspoon of starch and stir it evenly by hand, and put it in the refrigerator 1 hour or more.
Meishan product operation:
Take the shrimp out of the refrigerator in advance, and make the temperature of the shrimp consistent with the room temperature according to the climate;
2. Add 15g sunflower oil+10g onion ginger into the main pot and fry for 3 minutes //Varoma// teaspoon;
3. Pour the shrimps and green beans into the main pot, pour the spoon for 3 minutes and 40 seconds //Varoma//, and take it out.
Xiao Jiang, a full-time beauty consultant of Germany Fuweike Company, will serve you wholeheartedly. ? Wechat phone:183335511.