Spicy hot pot string shrimp

Materials: shrimp, minced garlic, Chili noodles, white pepper powder, pepper noodles, salt, rice wine, oil and white sesame seeds; Practice 1. Wash the shrimp and remove the whiskers; 2. Then put a bamboo stick through the lobster tail, and extend it into the shrimp brain, stretching the shrimp straight; 3. Marinate with minced garlic, pepper noodles, white pepper powder, pepper noodles, salt, rice wine and oil for 3min；; 4. Even after I spread all the condiments evenly, I added some pepper particles, and the monster liked the numbness. 5. Sprinkle white sesame seeds on it after pickling, and then put it on the top of the electric oven for 15 minutes. Cold lotus root slices

Food: 2 lotus roots, chili pepper oil, sesame oil, rice vinegar, soy sauce, salt, sugar and garlic. 1. Clean the lotus roots, peel off the skin and set aside. 2. Put a proper amount of water in the pot and put the peeled lotus root into the pot to cook for about 15 minutes. Pick it up and let it cool. 3. Cut the steamed lotus root into pieces and put it in a bowl for emergency. 4. Add chili pepper oil, sesame oil, rice vinegar, soy sauce, salt, sugar and minced garlic to the lotus root slices, mix them and put them on a plate to eat. Short version of braised cuttlefish

2 cuttlefish (alias cuttlefish/mullet); 2 tablespoons of soy sauce king; 4 tablespoons of soy sauce; 1 spoon of spiced powder; 2 tablespoons of white sugar; 3 spoonfuls of water is used to remove the eyes and pricks from the top of the head of the cuttlefish, and the internal organs and ink sacs are removed from a part of the body. It is cleaned and reserved, and the skin can be peeled and not peeled. After burning, there is not much difference in taste. Soy sauce, allspice powder and white sugar are mixed with water, and one pot is reserved for braising sauce. Put the finished cuttlefish into the pot, light the fire and heat it. It is not necessary to add some oil and pour it into the braising sauce, and keep it warm with slow fire. Turn the noodles once in the middle until the cuttlefish is fleshy and swollen, and then fish it up. Cut it into even circles with a knife. Remember not to cut the remaining braised sauce in the pot until it becomes thick, and then pour the sauce evenly on the cuttlefish. The taste of the made cuttlefish is tender and similar to steaming, but the flavor under the rich sauce is close to that of the mullet.