【Stuffed shrimp with lotus root】
Materials
1 box of shrimp slides and 1 section of lotus root
2 tablespoons teriyaki sauce 2 tablespoons cornstarch
Peanut oil
method
1. Wash the lotus root, peel it and cut it into thick slices.
2. Boil water in a pot, blanch the lotus root slices in boiling water, blanch for two minutes, take out the cold water and pass it in cold water. Drain the water, dip one side in cornstarch, and put the shrimp slide on the side of the cornstarch with a spoon.
3. Put all the lotus root slices, put some oil in the pan without sticking, put the lotus root slices that have been smeared with shrimp slip in the pan and fry them in the pan, and put the side without shrimp slippery below.
4. While frying, squeeze some teriyaki juice into a bowl, add some water, stir evenly and pour it into the pot, cover the lid, collect the juice, the juice is dry, and the lotus root is good.
【Garlic choy sum】
Materials
300g moss heart 1 tablespoon oyster sauce
2 scoops of light soy sauce and 1/2 scoop of sugar substitute
2 shallots and 1 millet pepper
4 slices of ginger and 6 garlic cloves
Peanut oil
method
1. Boil water in a pot, open the water with oil and salt, blanch the moss, first scald the end of the stem, and blanch for one minute. At the end of the scalded leaves, blanch for 10 seconds, take out the cold water, squeeze the water dry, and arrange the plate.
2. Spicy millet and shred, green onion into small pieces, garlic crushed, ginger shredded. Add some water to the sauce, oyster sauce, light soy sauce and sugar substitute, and stir well.
3. Heat the oil, put the green onions, garlic, ginger and shallots into the pot when the oil is hot, stir out the fragrance, pour the seasoned sauce into the pot, boil, pour it on the cabbage sum, and the garlic choy sum is completed.
【Asparagus scrambled eggs】
Materials
1 refrigerator
300g asparagus 4 eggs
4 cloves of garlic and 2 shallots
2 slices of ginger and 2 teaspoons of salt
Peanut oil
method
1. Prepare asparagus and eggs. Asparagus has oxalic acid, it is best to blanch it in boiling water for two minutes first, and cut the blanched asparagus into small cubes.
2. Beat the eggs, add the asparagus, add salt and stir well. Put oil in a pan, add the shallots, garlic cloves and ginger, and stir-fry until fragrant. Pour the egg mixture, set and stir-fry.
3. Stir-fry and mix evenly, you can get out of the pot, the asparagus is still crispy, and the taste is super fresh.