Shrimp, broccoli, peas, mushrooms, bamboo shoots, celery and green peppers.

prepare

Shrimp and other seasonal vegetables have been blanched many times according to their respective properties. Heat the wok, add a little base oil, cook Shao wine with onion, add a little salt and monosodium glutamate, add shrimps and vegetables, stir well, thicken and pour oil, and serve.

point out

Shrimp must be removed from the sand line, and other vegetables should not be overcooked to avoid the loss of nutrients.

raw material

Fresh lily, fresh lotus seeds, red bean rice, celery, salt, monosodium glutamate, ginger slices.

prepare

Boil fresh lily, fresh lotus seeds, red bean rice and celery until cooked, and take the pot. Add ginger slices to the base oil, stir-fry and put the main ingredients together in the pot. Stir fry 1C 1 sec.

trait

The colors are bright, bright and elegant.

point out

Red beans should be soaked in cold water for several hours. Let them fully absorb water, which saves time and fire when cooking.

Main components of shrimp and peas

Ingredients: peas, shrimp

Seasoning: shredded onion and ginger, salt and chicken powder.

working methods

1, boneless peas, blanched for later use.

2. Wash the shrimp and remove the shrimp line for later use.

3. Add shredded onion and shredded ginger into oil and heat until fragrant. Add the shrimp and stir fry. Add cooking wine and stir-fry until the shrimps change color.

4. Add the cooked peas, salt and chicken powder and stir well.

skill

1. The blanching time of the peas is less than one minute. Use cold water after taking out, and the color is greener.

1, shrimp should not be fried for too long, just change color.

3. Shrimp to shrimp line Pick out the shrimp line from the third section of the shrimp back.

4, like the taste of garlic, you can also put some garlic before the pot.