Chinese cabbagelily bulbsshrimpis a common dish in Guangdonghousehold cuisinebecause of the auspicious meaning of "a hundred years of good fortune" associated with lily bulbs, making it a frequent choice for wedding banquets.Cooking this dish requires the key to be quick, ensuring that the shrimp are fresh and tender, lily bulbs are crisp and sweet, and Chinese cabbage is crunchy. Regular consumption can also help clear the mind, soothe the nerves, moisten the lungs, stop coughs, as well as aid in weight loss.
Ingredients: Fresh Basa shrimp (250 grams), Fresh lily bulbs (4 pieces), Chinese cabbage (2 stalks),red pepper(2 pieces)chicken broth(3 fluid ounces)
Marinade: Salt (1/4 teaspoon), cornstarch (1/2 teaspoon), chicken powder (1/5 teaspoon),eggsclear (1 tablespoon) soy sauce (1/2 tablespoon), water (3 tablespoons)
Seasoning: Oil (3 tablespoons), salt (1/5 teaspoon), chicken powder (1/3 teaspoon), cornstarch slurry (3 fluid ounces)
Method:
1 Remove the shells from fresh Basa shrimp, keeping only the tail shell, wash and pat dry. Marinate with the marinade ingredients for 15 minutes.



2 Separate lily bulbs into petals, wash and pat dry; peel off the tough veins of Chinese cabbage and cut into segments; slice red pepper into diamond shapes.3 Heat 2 tablespoons of oil in a pan, add marinated shrimp and quickly stir-fry until the shrimp curl and turn red. Remove and set aside.



4 Add 1 tablespoon of oil to the same pan, stir-fry Chinese cabbage and red pepper for 10 seconds, then add 1/5 teaspoon salt, 1/3 teaspoon chicken powder and 3 fluid ounces of chicken broth, cook until boiling.



5 Return cooked shrimp to the pan, quickly stir-fry together.



6 Add fresh lily bulbs and stir-fry with all ingredients.



7 Pour in cornstarch slurry to thicken the sauce, then remove from heat.IngredientsStir together and cook evenly.



7 Thinly pour in the water mixed with cornstarch to thicken, then it is ready to serve.