Ingredients

500g shrimps, 100g winter bamboo shoots, 50g celery, 300g green cauliflower, 1 egg white, vegetable oil, refined salt, vegetable oil, minced ginger, sugar, cooking wine, corn Add appropriate amounts of powder, vinegar, minced garlic, and a little pepper.

1. Wash the shrimps, add salt, egg white, pepper, cooking wine, corn flour, and vegetable oil to make them flavorful, let them sit for 20 to 30 minutes, and then put them into the oil pan until cooked.

2. Cut the celery into small oblique sections, wash the winter bamboo shoots and cut them into diamond-shaped pieces, and break the green tea flowers into small pieces. Blanch the three in boiling water, take them out and put them in cold water to cool down.

3. Heat the wok, add a little vegetable oil, put the minced ginger into the pan, then add the cooked shrimps and stir-fry, pour in a little cooking wine and stock, then add minced garlic, sugar, corn flour Thicken the sauce with vinegar and salt, add winter bamboo shoots, celery and cauliflower and stir-fry until cooked. When the wok is turned on to stir-fry, use high heat to stir-fry quickly to keep the vegetables green and fresh.

Efficacy

The main ingredients used in this dish are vegetables that have an inhibitory effect on hypertension, so they have certain effects on the treatment of arteriosclerosis, hypertension and diabetes.

This dish is light and has sour, sweet, spicy and salty flavors.