Spring Weather is Dry – Make This Dish for Your Children: Nutritious, Delicious, and Detoxifying!
Asparagus and it are a perfect match, doing it this way doubles the nutrition and is even more delicious! The children finish it every time, fragrant!
It's currently the peak season for asparagus. Asparagus is rich in nutrition, including protein, various vitamins, various amino acids and carbohydrates, which is more than 5 times that of ordinary vegetables, so it's known as 'the king of vegetables'!
The peak season for asparagus is typically from March to April. Eating asparagus in the spring is the best time. Regularly eating asparagus can have a good effect of detoxifying and removing fire, quickly eliminating waste from the body, and preventing dullness and spots. It also has a very good relieving effect on the common spring symptoms of dry mouth and heatiness!
Many ways to cook asparagus, and making it with big shrimp is my family's favorite way in spring. Big shrimp are rich in nutrition, their meat is soft and easily digested, and they are very suitable for the elderly and children. Regularly giving children shrimp to eat helps with bone growth. Asparagus and big shrimp are a perfect match, and they taste even better when cooked together. The children finish it every time, fragrant!
1. Wash the asparagus clean, first remove the tough outer skin from the root, then cut it into chunks. Half a red bell pepper cut into slices for coloring, and green onions cut into segments for flavor.
2. Fresh big shrimp use toothpicks to remove shrimp lines from the second joint, then pinch off the shrimp heads, peel off the shrimp shells, and then open the shrimp back, then add a certain amount of salt, pepper and cooking wine to remove the fishy smell and season it, stir it evenly, then add a beaten egg and stir it evenly, then add half a spoon of starch and stir it evenly before marinating for 10 minutes.
Adding egg can make the shrimp more tender, adding a little starch can lock in the moisture of the shrimp, making the shrimp meat more tender!
3. Add a certain amount of water to the pot, bring to a boil, then add a spoonful of edible salt and a few drops of edible oil, then put in the asparagus and red bell pepper for blanching for 30 seconds. After 30 seconds, take out the asparagus and red bell pepper and rinse them with cold water.
Adding salt and oil when blanching can make the blanched asparagus have a brighter green color!
4. In another pot, add water, bring to a boil, then add oil and salt, then pour in the shrimp, when the shrimp turns red, take it out and rinse it with cold water and set aside.
5. Add a certain amount of oil to the pot, when the oil temperature is 50% hot, add ginger slices and green onion segments, stir-fry until fragrant, then pour in the asparagus and big shrimp, stir-fry until fully dissolved, then drizzle in a little cornstarch, stir-fry evenly until fully absorbed, then turn off the heat and serve. Asparagus and big shrimp are very delicious, and don't need to add too many seasonings when cooking.
In spring, when the weather is dry, give children this dish often, nutritious and delicious, and also helps to remove heat, which is better than big fish and big meat! My child especially likes to eat it, and as long as I make this dish, he won't complain and will come to eat. Besides, when making big shrimp in the past, like pan-fried and braised, I didn't like to peel them because it was too troublesome. Now he loves to eat big shrimp with no skin, which is delicious and flavorful. The children say it's really satisfying!
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