Stir-fried Shrimp with Asparagus
1.
Ingredients: asparagus: 500g, shrimp: 16 pieces, cashews: 2 small handfuls, salt: 6g, white pepper: 0.5g, cooking wine: 1 spoon, starch: appropriate amount, oil: appropriate amount.
2.
Wash the asparagus and remove the root part to make the taste more tender. Cut into sections with an oblique knife. Blanch the asparagus, pour in the asparagus after the water has boiled, blanch it for a while, and turn off the heat immediately. Remove it from the cold, dry the water and set aside.
3.
Fried cashew nuts. Pour a little oil in the pot, not too much oil. Because the oil color of the fried cashew nuts will become darker, and then used to fry light-colored dishes will affect the color of the dishes. If you have a lot of oil left over after frying the cashew nuts, you can use it to fry darker-colored dishes. Heat the pan with cold oil, pour the cashew nuts, and fry them over a medium-to-low heat.
4.
Keep turning the cashews to ensure even heating. Don't always have too much firepower, otherwise the cashew nuts will easily fry to black. When the color of cashews is slightly lighter than what we want, cease fire. Remove the cashews to control the oil and let them cool for later use.
5.
Wash the shrimps on the sand-removing line, add salt, cooking wine, and white pepper to marinate into the bottom. Restart the pan, pour an appropriate amount of oil into the pan and heat it up. At this time, grab a layer of dried starch on the marinated shrimp, just a thin layer, not too thick. After the oil is hot, fry the shrimps and serve as the shrimps in a roll.
6.
Restart the pan, add bottom oil to the pan, and when the oil is hot, pour in the asparagus and stir fry. Because it has been blanched before, the cooking time should not be too long.
7.
Pour in shrimp and cashew nuts, add salt, stir fry evenly, pour in appropriate amount of water and starch to thicken.
Tips:
1. Don't use too much oil for frying cashew nuts. The oil left over after frying the cashew nuts is very dark in color. It can be used to fry other dark dishes. Don’t use it for this dish, because the color of this dish is emerald green. If you use the oil left over from the fried cashew nuts, the image will be greatly reduced. .
2. When frying cashew nuts, always don't have too much firepower and put it in the pot with cold oil. Stop frying when the color is lighter than what you want. In this way, after its spontaneous combustion process, the color is just right. It can be served only after it is allowed to cool, and the taste is crispy.
3. The advantage of blanching the asparagus in advance is that it can shorten the frying time to ensure its crispy taste. In addition, after blanching with hot water and overcooling with cold water, the color of asparagus will be particularly emerald green.
4. Because we have pre-processed the asparagus and shrimps beforehand, so don't cook them too long.
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