Spring is here, let’s learn seasonal recipes 1. Seaweed and shrimp slippery: 1. Add the same amount of red potato starch to sliced ??pork, add boiling water to wet the sweet potato starch and mix well with the meat.

2. Prepare no-rinse seaweed and put it in a bowl.

3. After the water boils, turn to low heat and add the meat slices evenly.

4. Cook the meat slices for two minutes and then add the vegetables.

2. Vegetable steamed eggs: 1. Brush oil on the bottom of the plate.

2. Crack in two eggs, add a small amount of light soy sauce and oil, and stir evenly.

3. Add broccoli and vegetable cubes.

4. Steam for 15 minutes, then add sea salt, black pepper or low-fat hot sauce.

3. Shrimp and baby cabbage: 1. Fresh shrimp, baby cabbage, eggs and carrots.

2. Blanch the carrots and chop into small pieces.

3. Remove the fresh threads and fishy smell from the fresh shrimps and chop them into puree.

4. Add grated carrots and starch and mix well.

5. Heat oil in a pan, add eggs and fry until cooked.

6. Pour in appropriate amount of boiling water and boil.

7. Let the baby cabbage go.

8. Add the shrimps again.

9. Cook for 5 minutes.

10. Sprinkle in chopped green onion before serving.

4. Shredded Pork Noodles with Shiitake Mushrooms: 1. Shred the pork and add soy sauce starch, marinate the shiitake mushrooms and slice them aside.

2. Add shredded pork in hot oil and fry until it changes color, remove and set aside.

3. Add mushroom slices and stir-fry.

4. Stir-fry the mushrooms until soft and add shredded pork.

5. Pour in appropriate amount of water, add some salt and cook for three minutes.

6. Bring the water to a boil.

7. Add the spinach before serving the noodles.

8. After the noodles are cooked, take them out and put them in a bowl.

9. Pour in the cooked mushroom and shredded pork soup.