Fried shrimp with litchi and Lily(li zhi bai he chao xia ren )

Fried shrimp with litchi and Lily

Introduction:

It has the functions of appetizing, invigorating the spleen, nourishing, relieving thirst and replenishing qi. Rich in starch and protein, cooked food has a unique flavor, is a treasure of vegetables, but also a multi-functional health food therapy

Production steps:

Step 1: remove the head, shell and thread. A little salt, cooking wine, pepper, a little cornstarch and oil. Marinate for 15 minutes.

Step 2: peel and core the fresh litchi, take out the litchi meat and soak it in light salt water.

Step 3: clean the lily; chop the garlic and set aside.

Step 4: heat the oil in the pan, pour in the fresh shrimps, stir fry until curled red, and set aside.

Step 5: stir fry minced garlic, pour in lily, shrimp and litchi, stir fry for a while.

Step 6: add seasoning, stir fry evenly, thicken the flour quickly, then serve.

Materials required:

Fresh litchi: 250g

Fresh prawn: 250g

Lily: 50g

Minced garlic: 3G

Cooking wine: 3G

Chicken powder: 5g

Raw powder: 5g

Salt: 25g

Pepper: 0.5g

Note: litchi shell and core, take out the flesh, soak in light salt water, used to enter the dish, not only will not catch fire, but also disinfection Jiezhi, more can increase appetite. Do not stir fry fruits into vegetables for a long time. Stir fry litchi in the pan for a few times. After seasoning, pour in shrimps and thicken them. After stir frying for a long time, litchi will soften and taste worse. After stir frying, litchi will come out of water, which can be thickened with flour water to make the sauce rich, and litchi taste more sweet and fragrant. Litchi dishes should keep light, fresh and sweet taste. When seasoning, do not put too deep color, too salty and spicy seasonings, so as not to cover the color and taste of dishes.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Li Zhi Bai He Chao Xia Ren