Stir fried shrimp with mustard and asparagus(jie mo ban xia ren lu sun )

Stir fried shrimp with mustard and asparagus

Introduction:

"This dish is learned from the series of books" everyday diet ". It is easy to take materials, does not fry, and has low technical requirements, so it has strong operability. It has bright colors and attracts people's appetite. The most important thing is to use the green mustard wasabi. I live in a remote area, so I can only find a package on the Asian counter in the supermarket. The package is written in Japanese and English, but after tasting it, I always feel that it is not as original as I used to be in Yuanlu sushi restaurant. There is also a kind of Japanese Seafood Sauce that matches with wasabi. I forget what it's called. I really can't find it. I can only use it, but it's better than none, It's better than nothing

Production steps:

Step 1: if it's fresh shrimp, remove the shell and head, and then use a knife to cut 3-5mm deep on the back to remove the black line. If it's frozen shrimp, please thaw and remove the shell. Some frozen shrimp remove the black line, while others do not;

Step 2: boil water in a pot, add 1 tsp salt and 1 tsp vegetable oil, blanch until it is cut off, and pour out the water in the pot;

Step 3: pick up the filter and code the plate;

Step 4: bring the water to a boil again, add 1 teaspoon of salt, bring the water to a boil, add the shrimps to the boil until they turn red, then remove them immediately and put them in ice water;

Step 5: mix and pour the juice. In a bowl, squeeze out two to three pieces of mustard with two fingers long from the tube. Let go and draw 1 tbsp, 1 / 2 tbsp of fresh lemon juice, 1 / 2 tbsp of sugar, 1 tbsp of sesame oil and 2 tbsp of water. Stir well;

Step 6: pour over the shrimp and asparagus.

Materials required:

Shrimp: about 1 / 2 lb

Asparagus: about 1 pound

Mustard: appropriate amount (hose)

Soy sauce: moderate

Fish sauce: moderate

Fresh lemon juice: right amount

Sesame oil: right amount

Sugar: right amount

Note: first, don't blanch asparagus too long, or it won't be crisp; second, don't blanch shrimp too much, just pick up as soon as the color changes; third, you can choose the variety of mustard and put more or less by yourself; fourth, choose a better sauce with mustard as much as possible, and find the one with mustard when eating seafood; fifth, add a little lemon juice to make it fresh, a little sour, more refreshing Six, add a little fish dew can be drenched juice fresh.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jie Mo Ban Xia Ren Lu Sun