Fried Shrimp with Mushrooms

Name: Fried Shrimp with Mushrooms
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g shrimp; 100g White mushroom; 150g Brown mushroom; 1 piece green pepper; 1 piece Red pepper; Some Blending oil; a little salt; 2 tablespoons Cooking Wine; a little White pepper; Some starch; a little Chicken noodles

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I will go to the vegetable farm to buy some fresh river prawns and sea prawns every other day, and of course I will prepare some shrimps in the refrigerator. During the Double Eleven Jingdong event, I bought 1 kg of shrimp dumplings in the refrigerator, and I usually use it to stir-fry vegetarian dishes and scrambled eggs, which are very delicious quick dishes. I used it to stir-fry with mushrooms today. Mushrooms are rich in nutrients and delicious, and they have been listed as a delicacy since ancient times. Studies have found that the nutritional value of mushrooms is second only to milk. The two are matched together, the shrimp meat is Q bombs, and the mushrooms are delicious. It is really a classic stir-fry. My family must make this dish once a week! "

Fried Shrimp with Mushrooms

1. After thawing the shrimp, wash and absorb the water, put it in a bowl, add salt, cooking wine, white pepper, chicken powder, and starch, stir well, and add a little bit of concoction oil to marinate for a while.

2. Wash two kinds of mushrooms.

3. Slice the mushrooms and cut the green and red peppers into pieces.

4. Stir fragrant ginger slices in a frying pan.

5. Put the shrimp in the oil and remove the color when it changes.

6. Leave the bottom oil in the pan, add sliced mushrooms and stir fry for a while.

7. Add some cooking wine, salt and mix well.

8. Add the shrimp and stir-fry well.

9. Add the green and red pepper cubes.

10. Add some wet starch to thicken before serving.

11. Sprinkle with chopped green onions.

12. Can be out of the pot.

Tips:
Frozen shrimps are best to be thawed naturally at room temperature, and then after washing, absorb the water before pickling, so that the shrimps are more delicious.