Lily 1 head

Appropriate amount of shrimp (30 ~ 50g)

Concentrated chicken juice/stock soup 1 tablespoon

A little salt

I lost the sugar.

A little water starch

How to stir-fry shrimp with lily?

Break off the whole lily, remove the old rusty outer layer, split it into petals layer by layer, wash it with clear water, blanch it in boiling water for 2 minutes, and drain it in cold water for later use;

Add a little salt, egg white and starch to the shrimps, then pour in 1 teaspoon salad oil several times and stir in the same direction. After simple sizing, put it in the refrigerator for half an hour.

Heat hot oil in a hot pot, add shrimps, stir-fry until broken, and take out; Stir-fry the lily with the remaining oil in the original pot, add 1 tablespoon chicken juice/stock, add a little white sugar to taste, add water starch to thicken, and finally add shrimp to stir fry quickly.

skill

Blanch the lily until it is completely transparent; Do not use cooking wine for simple shrimp sizing, which will affect the color; Don't add too much egg white and starch, it is easy to produce tidbits when frying; Just lick the egg white with your fingers, add 1/2 teaspoons of starch, and grab it evenly ... Concentrated chicken juice plays a seasoning role, basically without adding salt, and pour it out with water in a spoon. It is of course more convenient to have broth; Because the dosage is very small, there is no need to deliberately add salt to the water.