1. Shred scallion and ginger, wash and cut green asparagus
2. Put green asparagus into boiling water and blanch it for a while
3. Add some oil to the wok and heat it up, such as stir fried onion and ginger
4. Stir fry shrimps and asparagus until cooked
5. Add salt and wine to taste
Chicken and asparagus soup
[ingredients]: 350g asparagus, 110g chicken breast meat
[accessories]: 40g of Flammulina velutipes, 40g of pea seedling, 80g of egg white, 30g of starch (broad bean)
[seasoning]: 15g salt, 5g monosodium glutamate, 10g chicken oil
[practice]:
1. Cut chicken breast into 1 / 2cm thin slices, then cut 2cm long silk, mix with 5g protein, salt and 30g Taibai powder and marinate for 20 minutes
2. Drain asparagus and cut into long sections
3. Remove sand roots from mushrooms, rinse and drain
4. Tender heart of bean sprouts
5. Scald the shredded chicken with boiling water first. When the shredded chicken is scattered, remove it and drain it
6. Put the broth into the pot, add shredded pork, asparagus and mushroom and cook
7. When it is rolled up, add salt, monosodium glutamate and bean sprouts, and then it can be rolled up again
8. Before eating, drench with sesame oil to make it taste fresher.