Asparagus and Shrimp Eggs

Asparagus and Shrimp Eggs

1. Shrimps are thawed and cleaned, asparagus is peeled and cut into oblique sections, shiitake mushrooms are sliced, ginger minced

2. Add a proper amount of salt to the water, stir-fry the asparagus for half a minute after boiling, remove the cold water (in order to keep the asparagus green and crispy taste)

3. After blanching the asparagus, continue to stir-fry the shrimps with ginger slices, and the color will change. The super-good shrimps should also be cold water (keep Q bombs)

4. Beat the two eggs, add a teaspoon of starch and 50ml of water, in order to make the scrambled eggs more tender

5. Stir fry with ginger foam in the bottom oil

6. Add shiitake mushroom slices, stir fry, add appropriate amount of cooking wine and cook until fragrant

7. Add the shrimp and shiitake mushrooms and stir fry for a while, add cooking wine to the side of the Cishun pot, cook until fragrant, then add salt and chicken essence according to your own taste

8. Put in the beaten egg mixture with water starch

9. Don't rush to turn it. When the bottom is a little bit condensed, start to stir fry. Don't stir fry too frequently. Frying the egg too much will not work well

10. Finally, add the blanched asparagus, stir fry for a while, turn off the heat and take out the pot

11. Fresh color, light taste, rich nutrition

12. A popular dish for all ages