"The ice and snow in the cold mountains are covered by the three-nine winds, laying new roots in the depths. The first thunder of clouds and rain in the sky is the sound of asparagus breaking through the earth." Asparagus is fragrant, crisp, tender, smooth and delicious. The combination of asparagus and seafood uses the simplest cooking method.

It often creates wonderful flavors.

Stir-fried shrimps and asparagus can preserve the taste of asparagus and shrimps, making them crispy and delicious. It is definitely a refreshing and low-calorie vegetable dish.

Take a bite of the delicious shrimp meat, and the full and transparent juice will burst out. It is the first delicious gift from the ocean and early spring.

Ingredients: 250 grams of asparagus, 500 grams of shrimps, 100 grams of black fungus, 50 grams of cordyceps flowers, 50 grams of wolfberry, some egg whites, appropriate amount of starch, appropriate amount of salt, appropriate amount of sugar, a little garlic, cooking process: make a cut on the back of the shrimp to remove the intestines, wash and drain, then add egg white,

Stir salt and starch and set aside. Blanch asparagus, fungus, and cordyceps flowers in boiling water and set aside. When blanching, add a little salt and oil. Heat cold oil in the pan. Add onions, ginger, and garlic and sauté until fragrant. Add shrimps and stir-fry for 2 minutes. Add to the pan.

Stir-fry asparagus, fungus, and wolfberry for 1-2 minutes, season, turn off heat, and serve.

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