Double Bean Shrimp
1.
Prepare the ingredients. Peel the shrimp and remove the sand line. The peas are better to be peeled fresh, which is more tender.
2.
Mix the shrimps with olive oil, black pepper, and salt, and marinate for ten minutes.
3.
The water is boiled, and the peas and green broad beans are blanched one after another. If the peas are frozen peas, blanch them for a longer time. Green broad beans are cooked well and have a relatively smooth taste. Put them in the water after you want, and blanch them for 1-2 minutes.
4.
The shrimps are also blanched in the water and removed. The shrimps are marinated and still have a bottom flavor after blanching. After blanching all the ingredients, pay attention to the moisture in the air. If the moisture is too much, the fried broad beans will rot, which will affect the appearance. If you like the soft and lazy taste, just treat it as I didn’t say it.
5.
Put oil in the wok, 70% heat, add garlic slices and sauté.
6.
Add peas and green broad beans and stir fry a few times.
7.
Add the prawns, add fuel, light soy sauce, and salt, because they are blanched in advance, and stir-fried for a while. Once the aroma comes out, it can be cooked.
8.
Put a few drops of vinegar, turn off the heat, and cook! Fragrant! ^O^
Tips:
1. Peas are best to use freshly peeled peas, which are tender and taste good.
2. After all the ingredients are blanched, pay attention to the moisture in the air. If the moisture is too much, the fried broad beans will be rotten, which will affect the appearance. If you like the soft and lazy taste, just treat it as I didn't say it.
