How to make asparagus and shrimp noodles

How to make asparagus and shrimp noodles

What do you do when you are unhappy? Maybe you will choose to cry or laugh, or go out and have fun, or smoke or drink, etc., but I believe there are definitely people who are willing to choose "eating". When you are unhappy, you might as well make something delicious for yourself, maybe your mood will improve immediately. Well, let me first introduce the method of making asparagus and shrimp noodles with soybean paste.

1.121 Peel the asparagus, leaving a section of the head and dice the rest. Blanch.

2.212 Prepared materials.

3. Peel the shrimp shells and put the shrimp heads into a pan with oil to make shrimp oil.

4. Wipe dry the peeled shrimps.

5.1Cook the noodles in salted water, remove from the water and drain.

6.2 Add salt, chicken essence, cooking wine, starch and salad oil and marinate for half an hour.

7.1 Soak the dried shrimps in some cooking wine for about ten minutes and chop the ginger.

8.2 Add shrimp oil and mix well.

9. Chop the pork and crush the cooked peanuts.

10. After heating the oil, stir-fry the minced ginger, then add the dried shrimp and minced meat and stir-fry until fragrant.

11. Add some cooking wine and sweet bean sauce and stir well, then add a little water, chicken essence and sugar and cook until cooked.

12. Serve and sprinkle with chopped peanuts.

13. After the oil is heated, stir-fry the shrimps on low heat for three or four minutes.

14. Add asparagus and stir-fry over medium heat for another three or four minutes before serving.

15. Put the prepared sauce on the noodles and then arrange the fried shrimps.

16. The asparagus and shrimp noodles are ready.

After reading the detailed steps of making asparagus and shrimp noodles, and through repeated attempts, you will definitely be able to make the most delicious noodles. And from now on, every time you enjoy this delicacy, you will definitely be very pleased. When you are in a good mood, your body and mind will definitely be healthier.

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