Ingredients
Baby corn
10 pieces
Sea fishing shrimp
1 each
Colored pepper (red, yellow, green)
3 petals
Garlic clove
1 stick
starch
2 scoops
peanut oil
Half a tablespoon (for marinating shrimp)
Salt
Half a tablespoon (for marinating shrimp)
The method of stir frying shrimp with corn bamboo shoots
- Choose this type of sea catching shrimp.
- A larger size has a better taste.
- Peel off the shrimp, remove the shrimp line, put it in a large bowl, wash and dry.
- Add salt, black pepper, and cooking wine.
- Shake well with your hands and refrigerate for 15 minutes.
- Take out the marinated shrimp and add 2 tablespoons of starch.
- Mix well and set aside for later use.
- Choose fresh corn shoots.
- Peel and remove the beard.
- Wash the corn shoots, cut them in half, and then cut them into small pieces of about 3 centimeters.
- Slice garlic into small pieces and shred colored peppers.
- Put 2 tablespoons of peanut oil in the pot, keep the oil slightly hot, and pour in the shrimp.
- Stir fry evenly.
- Stir fry until the shrimp change color.
- Quickly retrieve it.
- Just use the bottom oil in the pot, no more oil is needed, pour in the scallions and garlic and stir fry until fragrant.
- Pour in corn shoots.
- Stir fry evenly.
- Add 1 tablespoon of salt.
- Stir fry for about 2 minutes.
- Pour in shredded colored peppers.
- Stir fry for about 2 minutes.
- Finally, pour in the stir fried shrimp.
- Stir fry evenly before serving.
- Plate installation.
