Shrimp with green beans(qing dou xia ren )

Shrimp with green beans

Introduction:

"I have a cold and a fever. I have a rest day. I have red dates and millet porridge for breakfast and Chinese food. I have an egg every day and some pickles. I make pickled cucumbers by myself. Rest plus timely medication, fever has been under control, at home feel time really fast, unknowingly, the clock has reached 17 o'clock, my husband is about to leave work, I don't want him to work a day back to cook, I drink a day of porridge, also want to eat something delicious, that is my own cooking. Stew some rice, two dishes and one soup. Now it is advocated to simplify and not corrupt. The first course is fried eggs with shrimps and peppers. Now it is the second course: green beans and shrimps. They are delicious and delicious. The nutritional value of green beans: 1. Green beans are rich in unsaturated fatty acids and soybean phospholipids, which can maintain vascular elasticity, strengthen brain and prevent the formation of fatty liver; 2. Green beans are rich in saponins, protease inhibitors, isoflavones, molybdenum, selenium and other anti-cancer ingredients, which can inhibit almost all cancers such as prostate cancer, skin cancer, colorectal cancer, esophageal cancer, etc. It can be eaten by the general population. The nutritional value of shrimp is as follows: 1. Shrimp is rich in nutrition, with protein several times to dozens of times than fish, eggs and milk; it is also rich in potassium, iodine, magnesium, phosphorus and other minerals, as well as vitamin A, aminophylline and other ingredients, and its meat is soft, easy to digest, and needs to be recuperated after the disease Shrimp is rich in magnesium, magnesium has an important regulatory role in heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, but also can expand the coronary artery, is conducive to the prevention of high blood pressure and myocardial infarction; 3. Shrimp milk strong, and rich in phosphorus, calcium, especially for children, pregnant women 4. Astaxanthin is a very important substance in shrimps, which is the component with red color on the surface. Astaxanthin is the strongest antioxidant found at present. The darker the color, the higher the astaxanthin content. "

Production steps:

Step 1: prepare fresh shellfish sauce, chicken essence and salt

Step 2: thicken and reserve;

Step 3: pour a spoonful of fresh shellfish sauce into a small bowl and add a little water for later use;

Step 4: put half a spoonful of salt and chicken essence in the water, blanch the green beans with water for 8 minutes, and then remove the water for later use;

Step 5: remove the yarn from the shrimp with toothpick, put half a teaspoon of salt and half a teaspoon of white pepper and mix well;

Step 6: make a pot, pour in peanut oil, when the oil temperature is 70% hot, pour in shrimps, stir fry 8 mature;

Step 7: put out the plate for standby;

Step 8: add oil for the second time. When the oil temperature is 80%, pour in the blanched green beans and stir fry;

Step 9: stir fry the shrimps twice, pour in the soup, then pour in the sauce, turn off the heat;

Step 10: green bean shrimp: delicious, delicious taste

Materials required:

Green beans: 200g

Shrimp: 250g

Peanut oil: right amount

Salt: right amount

White pepper: right amount

Fresh shellfish sauce: right amount

Starch: right amount

Chicken essence: appropriate amount

Precautions: 1. When blanching green beans, you must put some salt, so that green beans can keep green; 2. Don't put soy sauce, because the color is damaged, put less fresh shellfish sauce to improve the taste, or don't put it, because shrimp is very fresh.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Dou Xia Ren