Spring Healthy Vegetable "peach and Shrimp Stir-fried"

Name: Spring Healthy Vegetable "peach and Shrimp Stir-fried"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Green Shrimp Meat; 50g Raw walnuts; 35g Carrot slices; 30g Green pepper slices; 25g Diced green onion; 10g Sliced ginger; 15g Rice wine; 2g salt; 2g Chicken noodles; a little White pepper; Some starch

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

"Walnut kernels" can invigorate the brain, nourish intelligence, and black hair. It is a good tonic. "Shrimp" is a kind of seafood with high-quality protein. Its taste is very delicious. It is the top product in banquets. There are also "shrimp". Good medicinal value, can help yang and kidney, reduce noise and appetite, invigorate deficiency and invigorate the spleen. Although shrimp is a mildly cold food, it is most suitable for spring consumption. The medicinal value of "dried shrimp" is higher. It is not necessary to use it for cooking Limited by the season, "dried shrimp" soup can improve the yin and yang losses.
Shrimp and peach kernels are used in the dishes in spring, which is a good first choice. Today, "peach kernels" and "green prawns" are used as spring health dishes, called "peach kernels fried shrimp balls". The specific preparation is as follows;"

Spring Healthy Vegetable "peach and Shrimp Stir-fried"

1. Green prawn meat, raw walnuts, carrot slices, green pepper slices, diced green onions, ginger slices, rice wine, salt, chicken powder, white pepper powder, starch, cooking oil.

Spring Healthy Vegetable "peach and Shrimp Stir-fried" recipe

2. Put the raw walnuts in the oven and bake them at a temperature of 180 degrees for 6-7 minutes, take them out and let them cool for later use.

3. Add salt, white pepper, chicken powder and rice wine into the green prawn meat and mix well.

4. Add an appropriate amount of dry starch, stir well, and prepare the shrimp paste for 10 minutes.

5. Blend a bowl of gorgon, add salt, white pepper, and chicken powder in the bowl.

6. Stir rice wine with appropriate amount of water and starch, then add appropriate amount of water and stir evenly

7. Finally, put two-thirds of the diced green onion and sliced ginger into a bowl of gorgon.

8. Bring the water in the soup pot to a boil, add the cooked shrimp meat and blanch it in black sauce. The shrimp meat is blanched until it changes color and then remove it for use.

9. Heat up another pot, add a little cooking oil, stir-fry the green onion and ginger in the oil, stir fry the green onion and ginger, then add carrot slices and stir-fry.

10. Stir-fry the carrots thoroughly, add the green pepper slices and stir-fry, then add the blanched shrimp balls and stir-fry evenly over high heat.

11. Stir-fry and cook into a bowl of gorgon.

12. After the bowl of gorgon is gelatinized, add walnuts and stir well.

13. Then it can be served on a pan and served on a table.

Tips:
The characteristics of this dish: beautiful color, crisp peach kernel, tender shrimp ball, delicious taste, nourishing yang and kidney, and balanced nutrition.

Tips;

1. In spring, it is better to eat fresh green prawns. Red prawns are not suitable for making this dish, and the taste will be slightly worse.

2. It is better to roast the walnuts in an oven. If they are fried, they are too greasy. If there is no oven, they can be cooked in a microwave oven, but they must not be baked.

3. After the shrimp pulp is prepared, it is better to blanch it with boiling water. It is also okay if it is oily and cooked, but it is better to lighten it in spring.