First course: Stir-fried shrimps with broccoli

Food: 15 fresh lobsters, 1 broccoli, a carrot, a whole head of garlic, two pieces of ginger, A small amount of tapioca starch, 1 tablespoon of oil, and an appropriate amount of salt. 1. Peel the shrimp first, hold the shrimp with one hand, and slowly break the brain of the shrimp with the other hand. Do not use too much force, so that the shrimp thread can be pulled out and the head can be removed. Next, peel and remove the lobster tail. The same goes for the lobster tail. Pull gently to pull out the shrimp line at the end of the tail. In this way, you no longer need to use a special tool such as a wooden skewer, and the shrimp line can be removed neatly. Wash the fresh shrimps, add a little salt and ginger slices, mix well, marinate for a while to absorb the smell and remove the fishy smell, pick out the ginger slices, sprinkle a small amount of tapioca starch, mix well and set aside. Then slice the carrots and set aside.

2. Cut the broccoli into florets and soak in salt water for ten minutes. Experience shows that cutting into small flowers and then soaking in salt water will help the insects to emerge. If the whole plant is soaked in salt water, the petals will be too dense, even if there are insects, they will not be able to crawl out. Soaking in salt water can not only remove some pesticide residues, but also eliminate insects. 3. Wash the broccoli and boil water. After the water is boiled, add two drops of oil, sprinkle with appropriate salt, put the broccoli and carrot slices in and blanch until the color fades and remove. 4. Peel the garlic and cut into minced garlic; heat oil in a hot pan and sauté the minced garlic over low heat until fragrant, but do not lose color. Add the shrimps to the pot and continue to stir-fry until the shrimps lose color. 5. Then put the blanched broccoli and carrots in, add a little salt, stir well together and turn off the heat. Second course: celery leaves mixed with egg skin

Food: celery leaves, 3 eggs 1. First, pick off the leaves of the lettuce, clean them and set aside. 2. Prepare a pot of boiling water in the pot, add a little oil, remove a little salt, put the celery leaves into the pot, boil the water for 3 minutes and then pick it up. 3. Crack 3 stupid eggs into the bowl and stir the egg liquid evenly. Add a little less oil to the wok, put the egg liquid into the pot, spread the egg skin until golden brown on both sides, then cut the egg skin into strips and set aside. 4. Cut the celery leaves into sections, put the celery leaves and egg skins into a basin, add salt, sugar, a little rice vinegar, some red pepper rings, a small amount of sesame oil, and those who can eat spicy food can also add oil. Chili and garlic sauce. A delicious dish of celery leaves mixed with egg skin is ready to serve. The third course: Lotus root glutinous rice balls

1. Soak the glutinous rice for 4 hours in advance, then peel one lotus root, cut it into pieces, pour it into a blender and grind it, then prepare a small half bowl of minced pork belly. Pour in the chopped lotus root, add salt, white pepper, light soy sauce, rice wine, oil, and sesame oil and stir in one direction 2. Then add a spoonful of wheat flour and stir evenly. The purpose of adding flour is to increase the stickiness of the lotus root filling. , quickly knead into a ball 3. Then scoop out a spoonful of stuffing and roll it into a ring, and knead all the rest 4. Drain the cooked glutinous rice and pour it into a plate, put the meatballs in and roll it twice, wrapping evenly 5. Finally put the glutinous rice into the steamer, turn to medium heat and steam for 25 minutes. To prevent water vapor from entering, the meatballs can be wrapped in a fresh-keeping bag.