Baby prawns with chicken sauce
Introduction:
"The nutritional value of baby cabbage; every 100 grams of baby cabbage contains: calories (kcal) 8.00, carbohydrates (g) 2.40, fat (g) - protein (g) 1.90, cellulose (g) 2.30, the benefits of eating baby cabbage; like Chinese cabbage, it is rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron, etc., and it is rich in vitamins and selenium, chlorophyll content is higher. Baby cabbage is also rich in cellulose and trace elements, which also helps to prevent colon cancer. It is suitable for the general population. "
Production steps:
Step 1: get ready to eat
Step 2: heat the oil in the pan, put down the cleaned chicken shelf and stir fry
Step 3: put in 2 bowls of water
Step 4: add wine, ginger and scallion. Bring to a boil over high heat for 30 minutes
Step 5: remove the chicken rack and leave the juice
Step 6: shell, head, sand and rinse the shrimp
Step 7: blanch in chicken juice for 3 minutes and remove
Step 8: wash baby cabbage, cut 6 pieces vertically, scald chicken juice and take out.
Step 9: put into the market
Step 10: put on the shrimp
Step 11: heat up the oil in the pan, put down the minced ginger and saute the garlic until fragrant
Step 12: put in the juice mixed with oyster sauce, salt, chicken essence, scallion, and lake powder and bring to a boil
Step 13: pour on the baby cabbage
Materials required:
Baby food: 250g
Fresh shrimp: 150g
Chicken rack: 1 pair
Oil: right amount
Salt: right amount
Cooking wine: moderate
Scallion: right amount
Ginger: right amount
Garlic: right amount
Chicken essence: appropriate amount
Oyster sauce: right amount
Starch: appropriate amount
Note: general population can eat
Production difficulty: ordinary
Process: boiling
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Ji Zhi Xian Xia Wa Wa Cai
Baby prawns with chicken sauce
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