The first step is to prepare a catty of asparagus in advance, cut off the roots first, and then cut off the epidermis of asparagus underground stems to prevent the taste from being damaged. After cutting, divide them into plates for later use.
Step 2, cut the shallots from the middle, remove the core inside, cut them into Beijing shallots and soak them in water. You can pick it up and drain it. Add asparagus heads, cook for another minute, remove and drain. Most peppers are seeded and cut into thin strips for coloring. Most of the peppers are shredded and put together in a bowl for later use.
Step 3: blanch asparagus, add cold water to the pot, boil it with strong fire, add a spoonful of edible salt to improve the bottom taste after the water is boiled, and then pour in a small amount of cooking oil, which can not only keep the crisp green color of asparagus, but also avoid nutrient loss.
Step 4, put the underground stem of asparagus into it and soak it for 2min. At this time, the color of asparagus has turned green, so it can be picked up and drained. Add asparagus heads, cook for another minute, remove and drain.
Step 5, prepare a plate in advance, put asparagus stems first, then asparagus heads, and just cut green onions and shredded green peppers. Then pour in seafood soy sauce for later use. Bring the wok to a boil, add a spoonful of vegetable oil, and turn off the heat when the temperature reaches 70%. Then the hot oil was waved on the plate, which aroused the fragrance of shallots and peppers. It was delicious. Ok, a simple and nutritious boiled asparagus is ready. I understand that it is only for myself and my family, and it is a hot dish when it is served.