Stir-fried shrimp with pickled beans
Overview
This shrimp was brought to me by a friend from her hometown of Qingdao last year when she returned home, and has been kept in the refrigerator. I usually use it for fried rice or something. It’s been almost a year, and there are still quite a few. I happened to have some pickled pickled beans and pickled peppers at home, so I made a big stir-fry. My husband and daughter also told me that this was the first time I had fried sour beans like yours. It was a bit spicy (I added too many pickled peppers and millet peppers), but it tasted pretty good and was very appetizing with rice. I had a bad stomach and didn't dare to eat much, so the father and daughter ate everything with rice. It’s really a torture to look at the dishes you like but can’t eat! ! ! Dried shrimp is sweet, salty, and warm in nature; it has the effects of nourishing the kidneys and strengthening yang, regulating qi, appetizing, removing fat and lowering blood pressure, and promoting lactation. It should not be eaten by those with chronic illnesses, those who are experiencing internal heat, the elderly suffering from allergic rhinitis, bronchitis, recurrent allergic dermatitis, and those suffering from skin scabies.
Tags
Ingredients
Steps
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Ingredients: sour beans, millet, pepper, shrimp, ginger, extremely fresh pickled pepper, sugar, vegetable oil
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Wash the dried shrimps in hot water
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Wash the sour beans with water and cut into sections
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Wash and mince the ginger, wash and cut the millet pepper into small dices, and dice the green chili pepper
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Hot pan with cold oil, add ginger, millet, pepper and pickled pepper and stir-fry until fragrant
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Add sour beans and stir-fry
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Add dried shrimps and stir-fry evenly
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Add green chili
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Add extra flavor and stir-fry evenly
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Add a little sugar to enhance the flavor
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Stir fry evenly and remove from the pan