Spring Freshness: How to Make Jadeite Shrimp

Spring has come, the season of green and hope, also a good time to eat peas. Peas differ from ordinary vegetables; they contain raffinose, gibberellins, and phytohemagglutinin, which have antibacterial and anti-inflammatory effects, as well as enhancing metabolic function. They are rich in nutrition. Jade green

　　 shrimp.Ingredients and tools Main ingredients: Shrimp (200 grams) Peas (100 grams)

Seasonings: Cooking oil (30 ML) Salt (3 grams) Cooking wine (5 grams) Egg white (1 piece) Scallion pieces Small amount of ginger pieces (as needed)
Cooking ware: Wok The method for making jade green shrimp: 1. Clean the shrimp, remove the head and legs, and split open the back to take out the sand line.
2. Marinate the shrimp with egg white, cooking wine, and salt, along with scallion pieces and ginger pieces for 20 minutes.

　　 3. Blanch the peas in boiling water until cooked.

 4. Rinse the blanched peas with cold water to cool them down and remove any skin if desired.  5. Heat oil to six or seven tenths full, then quickly stir-fry the shrimp.  6. Once all the shrimp have turned color, add the peas, stir-fry until cooked through, then serve.  Tips:  1. The heads and shells of the shrimp can be used to make shrimp oil.  2. Peas do not need to be peeled after blanching; I removed the skin for a smoother texture but this is optional based on personal preference.

3. When blanching peas, add a few drops of oil and a little salt to achieve a vibrant green color.

Shrimp heads and shells can be used to make shrimp oil. Mung beans can be left with their skins on after blanching; I peeled them for a smoother texture, but this is a matter of personal preference. Add a few drops of oil and a tiny bit of salt when blanching the mung beans to achieve a bright green color.