food details: 9 fresh shrimps, 5 Pleurotus ostreatus, one small carrot, 4g lentils and half a bowl of rice

Practice:

1. Separate the heads of fresh shrimps, remove the heads, add a teaspoon of ginger foam, a teaspoon of rice wine and a teaspoon of salt for pickling for 1min

2. Stir-fry the Pleurotus ostreatus and carrot in a little water for a while, then remove the shrimp brain and onion segments

3. Clean half a bowl of rice, add a proper amount of water, put it in a pot and cook until the rice is boiled, then add the fried Pleurotus ostreatus, carrot and lentils and cook it again until it is sticky

4. Finally, add fresh shrimp, ginger foam, appropriate salt, black pepper and shrimp to cook. Honey lotus root slices

Raw materials: 2 lotus roots, pure honey, white rice vinegar, proper amount of salt, and 3 dried red peppers

Practice:

1. 2 lotus roots are cleaned, and the epidermis is scraped off with a scraper, and then washed again; Lotus roots are not exposed on both sides, so turbid water and waste are not easy to enter the eyes of lotus roots;

2. Put the lotus root on the slate and cut it into pieces about 1 cm thin with a sharp knife, the thinner the better;

3. Put the lotus root slices in the sink and clean them twice to wash off the cassava starch on the surface, and it can also prevent oxidation and blackening;

4. The lotus root slices fade in the boiling water pot, and when they are fished up, they can be cooled enough to keep the crisp taste;

5. Put the lotus root slices in a pot. We don't need white sugar. We use honey water as seasoning, which is as much as we want, but it still feels a little sweeter, so that the lotus root slices can absorb enough flavor and be comfortable to eat.

6. Sprinkle a little more salt. There is a saying: If you want to be sweet, sprinkle a little salt; Having salt can better set off the sweetness;

7. Pour some white rice vinegar, and use white rice vinegar. Only white rice vinegar tastes stronger than white rice vinegar. You can't use dark vinegar, which will affect the color of lotus root slices;

8. Then cut the dried red pepper into shreds and put it in the lotus root slices. At that time, it didn't have a taste. After pickling for a while, it will not only be sweet and sour, but also make the lotus root slices more and more crisp and tender. If you can't eat spicy food, you can omit the shredded pepper.