Ingredients: 50g of mung bean, 50g of carrot, and 0/00g of corn kernels/kloc-.

Seasoning: salt 5g, cooking wine 5g, starch 10g, chicken essence 2g.

Cooking method

Step 1/

Wash the shrimp, remove the shrimp line, put it in a basin for pickling (cooking wine, salt), and put the marinated shrimp in starch and mix well.

Step 2/

Wash and dice carrots.

Step 3/

Add oil to the pan. When the oil is hot, stir-fry the shrimps in the pan. Take out the shrimps after discoloration.

Step 4/

Add a little oil to another pot, stir-fry carrots and green beans, add a little salt and chicken essence, stir-fry corn, and stir-fry the fried shrimps evenly. Serve.

Step 5/

Become a dish

Shrimp and corn kernels can be fried or boiled, and the side dishes are varied. Shrimp can be served with diced cucumber, peanuts, carrots and green beans. The most important thing is that corn kernels are essential. Shrimp can also be replaced by chicken, pork and sausage. In short, it is good to match according to your own taste.

The simplest way at home is to buy a pack of quick-frozen three-fresh shrimp corn kernels, which can make delicious food in five minutes.

After the purchased shrimp and corn kernels are thawed, boil the water in the pot, blanch the shrimp and corn kernels for one minute, and remove them for later use.

Put some water, more sugar and a little salt in another pot.

Add shrimps and corn kernels, and simmer.

Thickening with water starch

The soup is sticky, so it can be cooked and served.