Assorted shrimps

Overview

When I was sorting out the refrigerator, I found half a carrot and some edamame. I was thinking about what to cook. Thinking of the leftover boiled river shrimps from last night, let’s make assorted shrimps. The assorted dishes are brightly colored and delicious, and the most important thing is that the ingredients can be mixed and matched freely without any restrictions. Black fungus is always available at home. My husband brought back a lot of wild ones from the Northeast on a business trip. The taste is indeed much better than the ones sold in the market, and there is no smell of fumigation with sulfuric acid. Grandma grew the potatoes herself, and they are natural and pollution-free.

Tags

• hot dishes
• black fungus
• chicken essence
• edamame
• fresh soy sauce
• potatoes
• shrimp
• sugar
• carrot
• salt

Ingredients

Steps

1. 1 Prepare the raw materials and peel the river shrimp;

   

2. 2 Cut potatoes and carrots into cubes;

   

3. 3 Put a little water in the pot, add potatoes, diced carrots and edamame, cook for 3-5 minutes (you can cook it for a little longer if you like it harder), take it out and drain the water;

   

4. 4 Pour a little oil into the pot, add onions and garlic and saute until fragrant;

   

5. 5 Add potatoes, carrots, edamame and black fungus and stir-fry. First add a small spoonful of sugar to enhance the freshness, then add a little salt;

   

6. 6 Continue to stir-fry evenly, add a small amount of light soy sauce to enhance the color, and finally add the peeled shrimp;

   

7. 7 Before serving, add a small amount of chicken essence and chopped chives, and finally drizzle with sesame oil.