Grilled Dried Shreds of Dried Shrimps and Green Vegetables

Name: Grilled Dried Shreds of Dried Shrimps and Green Vegetables
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Dry silk; Some vegetables; Some Dried shrimp; Some Chives; Some Refined salt; Some Cooking oil

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

There is no need to have too much seasoning for the dried greens. Simple, light and delicious are its characteristics. A few goji berries are added after it is out of the pot. Does it add a lot of color? Red and green are the most common home-cooked dishes. We also have the color and flavor. If you also have this food by your side, why not give it a try?
Ingredients: 150 grams of dried shreds, appropriate amount of green vegetables, appropriate amount of shrimp skin, appropriate amount of chives, appropriate amount of refined salt, appropriate amount of edible oil"

Ingredients

150g Dry Silk
Some Vegetables
Some Dried Shrimp
Some Chives
Some Refined Salt
Some Cooking Oil

Grilled Dried Shreds of Dried Shrimps and Green Vegetables

1. Prepare the ingredients. Dried shreds, greens, dried shrimps can also be used with dried shrimps, if there is bone broth, it can be used as a soup base.

Grilled Dried Shreds of Dried Shrimps and Green Vegetables recipe

2. Put oil in the pot, add chopped green onion and stir fry for a while to get a fragrant flavor, but don’t fry it. Of course, it can also be fried into scallion oil. I like to cook the chopped green onion with the green onion. The fragrance of the onion is stronger. Add boiling water to a boil, add shrimp skins.

3. Add dried shreds and greens, and boil again. After boiling, let it boil for about one or two minutes. If you have fresh chicken feathers, you can add the dried shreds first, and then add the greens after boiling again. This greens is not as tender as chicken feathers and is more resistant. Cook some and add it with the dried shreds.

4. Boil the vegetables until they are soft and cooked, add a little salt to season them, and they are ready to be served. Isn't it simple? This dish should not be too salty. With the shrimp skin, the dish is salty and the soup is fresh, and in the end there is no soup left.