Lily shrimps braised with broad bean rice


Lily shrimps braised with broad bean rice

Food Material List

  • 1 Broad bean Appropriate amount
  • 2 Prawns Appropriate amount
  • 3 Fresh Lily Appropriate amount

Operational steps

  • 1 Fresh broad beans, peel off the skin, into broad bean rice (this way to eat more tender, of course, not peeling is also possible).
    Lily shrimps braised
  • 2 Live prawns are frozen in the refrigerator for 20 minutes, then go to the place, peel off the head and remove the intestinal mud (it will be better to peel the prawns in the refrigerator after 20 minutes before peeling), and become shrimps. Grab and marinate with a little salt, white pepper and cooking wine.
    Lily shrimps braised
  • 3 Fresh Lanzhou Lily (ordinary Lily can also be used, Lanzhou Lily taste better), break into a petal, rinse and drain water.
    Lily shrimps braised
  • 4 Boil the water in the pot, pour in the broad bean rice and simmer for one minute.
    Lily shrimps braised
  • 5 Boil well the broad beans and pull them out. Cool the water and drain them for later use.
    Lily shrimps braised
  • 6 When the oil is warm, pour the cured shrimps into the pan and stir-fry until the color changes. Set aside.
    Lily shrimps braised
  • 7 Stir-fry the watered broad bean rice with the remaining oil in the pan for about one minute.
    Lily shrimps braised
  • 8 Pour in slipped fried shrimps and dried lilies, add a little salt, a little sugar and some sesame oil, stir well and then come out.
    Lily shrimps braised

Tips

1. Boiling broad bean beforehand can reduce the time of frying later.

2. Lily will come out of the pot after a little stir-frying in the pot. Lily will blacken if heated excessively

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