Actually, I used to be a stranger to asparagus. It was my first time to eat western steak. As a side dish, asparagus is very refreshing with green, but it tastes crisp and delicious, and it is also refreshing with meat. At that time, asparagus didn't deal with many ingredients in the market: fresh shrimp was removed from head and tail+shelled+shrimp line. First, add a little salt, sugar and cooking wine and stir until no water comes out, then add a little raw flour and oil to marinate for about 10 minute. Peel off the old skin at the bottom of asparagus, cut it into inclined sections and blanch it with salt, oil and water 1 min.

Occasionally, I eat asparagus scrambled eggs in the restaurant, which is not bad. Later, I bought it myself and tried it, but it was not so good. After that, I made asparagus with garlic paste, pork belly fried asparagus, dry stir-fried asparagus and so on. I think the best is shrimp and asparagus. Shrimp asparagus asparagus belongs to the roots of plants, which are buried deep in the soil during planting and will inevitably be polluted by sediment. In addition, pesticides and fertilizers are also used during asparagus planting, so blanching is essential. Treatment of shrimp and squid: cut squid slices with a cross knife, then cut into sections, and wash the shrimp back to the shrimp line. Combined, calcium oxalate is generated, and blanching can remove most oxalic acid, which is more reassuring to eat.

On the other hand, because this cooking method can retain the vitamins in asparagus to the maximum extent, it avoids a large loss of nutrients, and the color of blanched asparagus will be more brilliant. Secondly, asparagus is crisp and tender, but it is a hard dish. If it is used for frying, it will take a long time to be cooked thoroughly, so the taste will not be crisp and tender, and it will become soft and not refreshing. You can cook asparagus in advance by blanching. And rich in nutritional value, it has been written by many literati since ancient times, such as "Mulberry leaves cover the island, bamboo shoots are fatter than milk", "Mulberry leaves are tasted, and they hate cups and plates without customers". As a vegetable with high oxalic acid content, reed asparagus will affect the absorption of calcium and combine with calcium to produce oxalic acid.