Arctic Shrimp with Tricolor Seasonal Vegetables
1.
Remove the head of the Arctic shrimp, trim the shrimp whiskers, clean it up, and set aside.
2.
Add chopped green onion and ginger.
3.
Add cooking wine.
4.
With salt.
5.
Add starch.
6.
Mix well and marinate for more than ten minutes.
7.
Wash the big green peppers, slice them, and set aside.
8.
The ripe ginkgo is ready.
9.
Wash dried shiitake mushrooms, soak in warm water, cut into chunks, and prepare.
10.
Put the iron stove on the stove, put the oil in the hot pot, and burn to 70% hot.
11.
Pour in the marinated Arctic shrimp, stir fry over high heat until the shrimp changes color.
12.
Add appropriate amount of hot water and bring to a boil on high heat.
13.
Add oyster sauce, enhance flavor and color, cover the pan, and cook for 5 minutes on medium-to-low heat. Set aside.
14.
In another oil pan, pour the ginkgo and stir well.
15.
Pour in the soaked and chopped shiitake mushrooms and stir well.
16.
Pour in the green pepper cubes and stir well.
17.
Pour the northern shrimp broth that has been fried first.
18.
The fire is delicious.
19.
Pour in the fried Arctic shrimp and stir-fry evenly.
20.
Add chicken essence, add freshness and seasoning, then serve.
Tips:
1. When the shrimp is marinated, salt has been added for seasoning, and when cooking, the added oyster sauce has saltiness. Therefore, there is no need to add salt at the end. For those with heavy mouth, increase the saltiness according to the situation.
2. When cooking Arctic shrimp, add more hot water, so that you can leave more soup, so that when you add seasonal vegetables later, you can burn it.
3. After pouring the seasonal vegetables, be sure to add the Arctic Shrimp soup, and add the Arctic Shrimp after it is cooked to taste, so that the taste will be better.
4. Don't eat more ginkgo at one time, no more than 10 per day.
