Stir-fried Green Peppers with Shrimp and Lily
1.
Fresh shrimps.
2.
Choose fresh lilies that are large, well-proportioned, thick, white or light yellow.
3.
Shell the shrimp, remove the intestines, wash the shrimps and drain the water; wash the lily, break into small pieces, wash and cut the green peppers.
4.
The shrimps are mixed with salt, pepper, cooking wine, egg white, starch, and marinated for 10 minutes.
5.
Heat the pan with cold oil, add the ginger slices and stir fry.
6.
Add the marinated shrimp and stir-fry until the color changes.
7.
Sheng out and spare.
8.
Heat oil in another pot, add lily and green pepper and stir fry.
9.
Add shrimp and stir fry, season with salt, chicken essence, and cooking wine.
10.
Take out the pan and serve.
Tips:
1. Let the sizing shrimps stand for 10 minutes and then lubricate them so that the dried starch can absorb enough water and wrap the shrimps tightly. It will not be easy to desizing when the shrimps are cooked.
2. When cooking shrimp dishes, the input of condiments should be small but not too much, so as not to suppress the umami taste of the original juice of the shrimps, and make the shrimps lose the characteristics of lightness, refreshing and tenderness.
3. Shrimp is rich in protein and calcium and other nutrients. It cannot be eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorn, and persimmon. It will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insolubility. The conjugate irritates the intestines and stomach, causing discomfort to the human body, such as vomiting, dizziness, nausea, abdominal pain and diarrhea.
