A Good Partner for Summer Dinners, Fried Lilies with Shrimps and Asparagus

A Good Partner for Summer Dinners, Fried Lilies with Shrimps and Asparagus

1. Prepare the materials.

2. Wash the asparagus and cut it into sections diagonally (it is necessary to cut diagonally, so that it looks good!), remove the shell and head and remove the shrimp thread, add a little white pepper and salt to marinate (don't have too much pepper, it will taste bad Eat, and if you dare to change it to black pepper for me to try!).

3. Add a teaspoon of oil to the pot (the vegetables will be greener when they are blanched), boil, add the cut asparagus, and blanch for about 30 seconds to remove.

4. Add some oil, heat up, pour in the marinated shrimp, stir fry, once the color changes, quickly turn off the heat.

5. Add cornstarch to two to three tablespoons of water, mix well, and set aside.

6. In a clean pot, put the amount of oil used for normal cooking. After heating, turn to medium heat and add lily and stir fry a few times.

7. Pour in the asparagus and stir fry for ten seconds.

8. Pour in the fried shrimps and add some salt.

9. Pour in the adjusted starch water and stir fry for ten seconds.

Tips:

1. The roots of asparagus are relatively old. You can cut them directly, or peel them and cut diagonally. This dish has the original flavor, so there is very little seasoning. If you like, you can drop a few drops of sesame oil before starting the pot.
2. The corn starch thickener must be thin, too thick starch taste is too strong and not tasty, you can use a spoon to stir before adding starch water to prevent starch precipitation.
3. Put the shrimps last, and the speed must be fast, so that the fried shrimps will not grow old. If you don't have fresh shrimp, you can use frozen shrimp instead, but the taste will be much worse.