Stir-fried Shrimp with Spinach

Name: Stir-fried Shrimp with Spinach
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 plate Fresh shrimp; 1 plate spinach; 1 tsp starch; 1 tsp Cooking Wine; Some Oil salt

by Scarlett

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Spinach is a common green leafy vegetable in our lives. It has a reputation as a "nutritional model student". It is rich in nutrients such as vitamins, minerals and trace elements. Especially the content of calcium and iron is very high. Regular eating can promote The effects of growth and development, enhancement of disease resistance, iron supplementation and blood nourishment, etc., are not only delicious but also very economical. The general market price of vegetables is only about two yuan per catty. There are many ways to eat spinach, including stir-fry, braising, soup, and cold dressing. . .
Although I also know that spinach is good, the child doesn't like it very much, and every time he wants to coax him to eat it, he has to work hard. So match it with the child's favorite dish, so that he can also eat with chopsticks by the way. Although it is less, it is better than not eating. Just like this "Spinach Fried Shrimp", the prawns are the children's favorite, they are delicious and nutritious. A light and nutritious fast-handed dish that children will not resist, and on this cold winter table, green spinach can bring a touch of spring color. . .

Ingredients

1 plate Fresh Shrimp
1 plate Spinach
1 tsp Starch
1 tsp Cooking Wine
Some Oil Salt

Stir-fried Shrimp with Spinach

1. After removing the shells, pick out the shrimp thread, add salt, cooking wine, starch and other seasonings to marinate;

2. Boil pot water, add some salt and oil;

3. Put the spinach in a pot, blanch it to change its color, and remove it;

4. Heat the pan with cold oil, add the marinated shrimps and stir fry;

5. Stir-fry until the shrimp changes color, then add blanched spinach and stir-fry;

6. Stir-fry twice and add salt to taste;

7. Serve it.

Tips:
1. Add some salt and oil when blanching vegetables to keep the green color of the vegetables; 2. Blanch the spinach before cooking to remove oxalic acid.