Stir-fried Shrimp Balls with Asparagus

Name: Stir-fried Shrimp Balls with Asparagus
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some shrimp; Some asparagus; Some carrot; Some salt; Some Soy sauce; Some Sugar; Some Cooking oil

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Today's prawn balls are big and fragrant, and they can be eaten in the mouth, so I will share them immediately. Cooking at home is no better than a restaurant. You don’t need to pursue the taste too much. It’s also satisfying to cook a family’s favorite dish according to your own taste and your own method. The processing of shrimps is actually very particular. Live shrimps are taken, seasoned, refrigerated, served with gorgon sauce, what kind of heat, etc. If you ask a professional chef to talk about it, there are really more details. We don't have to be so particular about it. It doesn't matter if we can't buy live shrimp occasionally. It doesn't matter if we don't have time to refrigerate. As long as we grasp the details that we can grasp, the dishes will be beautiful.
Ingredients: Shrimp and Asparagus Ingredients: Carrot Seasoning: Salted Soy Sauce Cooking Oil Method:"

Ingredients

Some Shrimp
Some Asparagus
Some Carrot
Some Salt
Some Soy Sauce
Some Sugar
Some Cooking Oil

Stir-fried Shrimp Balls with Asparagus

1. Material drawing.

Stir-fried Shrimp Balls with Asparagus recipe

2. Head and shell the shrimp to remove the meat. When shelling, you can open the back and take the sand line directly.

3. Then soak in light salt water for ten minutes, then wash it off, use kitchen paper to absorb the water, add light soy sauce and a little salt to mix well. Cut asparagus into sections and carrot into flowers.

4. Boil water in a pot, blanch the carrots and asparagus for later use. Blanching the water in advance can slow down the cooking time and ensure a better taste of the shrimp.

5. Pick up the pan and pour the oil. When it is warm, pour the shrimps and stir fry quickly to change the color.

6. Pour the blanched carrots and asparagus, stir-fry them quickly and season them. Sugar and light soy sauce are used here, and they are ready to be served. Forgive me, there is one missing picture here. One reason is that I was cooking the food. My daughter came back from school. She usually rushed to the kitchen as soon as she walked in. Then there were all kinds of disorder in the kitchen. I didn’t remember the picture until the dishes were finished. all. Another reason is that this step is actually very fast, completed within one minute, which is why the vegetables have to be blanched before.

Tips:
1. Soak the meat in salt water to remove the fishy and freshness, and it can also make the food taste better after being cooked.
2. The vegetables are blanched in advance, the shrimps do not need to be out of the pan, and the vegetables are quickly out of the pan after adding vegetables.
3. The seasoning of this kind of dish is simple, no small ingredients are used, and the taste is still very delicious.