Stir-fried Shrimp with Water Chestnut Rice

Name: Stir-fried Shrimp with Water Chestnut Rice
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 12 Vannamei Shrimp; 100g water chestnut; 50g Miscellaneous vegetables; 25g (foaming hair) Black Fungus; Some Salad oil; 1 tablespoon Cooking Wine; a little White pepper; a little salt; Some starch; a little Chicken noodles; a little chopped green onion; A few drops sesame oil

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Water chestnut is the fruit of the aquatic plant water chestnut. Water chestnut has the effect of invigorating the stomach and relieving dysentery, clearing heat and relieving heat, replenishing qi and invigorating the stomach, relieving alcohol and toxins, diuretic and clearing the milk. The function of water chestnut is to treat gastric ulcers and dysentery. Those who suffer from internal cold should not eat water chestnut raw, so go back to my hometown to buy some from the vegetable market and fry it with shrimp "

Stir-fried Shrimp with Water Chestnut Rice

1. Wash the vannamei shrimp, peel off the shell, cut the back to take out the intestines

Stir-fried Shrimp with Water Chestnut Rice recipe

2. After cleaning, add some cooking wine, white pepper, and salt to marinate for a while

3. Boil the mixed vegetables and water chestnut rice in a pot

4. After the water boils, immediately remove the water and drain the water

5. Pick up the frying pan, pour the shrimp and fry until the color changes

6. Leave the bottom oil in the pot, add the blanched vegetables and water chestnut rice and stir fry

7. Add the soaked black fungus and continue to fry, add some salt to taste

8. Then add the fried shrimp

9. Prepare the gorgon juice in advance: add starch, water, chicken powder, chopped green onion in a small bowl, mix well, top with the gorgon juice and stir well