The first course: Fried Shrimp with Broccoli: fresh lobster 15, broccoli 1 flower, a carrot, whole head of garlic, two pieces of ginger, a small amount of cassava starch, oil 1 spoon, and appropriate amount of salt 1. Peel the shrimp first, and hold the shrimp in one hand. The same is true of the lobster tail. Gently pull out the shrimp line at his tail. In this way, it is no longer necessary to use special tools such as wooden signs, and the shrimp line can be cleaned. Wash the fresh shrimp, add a little salt and ginger slices, grab them evenly, marinate them for a while to remove the fishy smell, pick out the ginger slices, sprinkle a little cassava starch, and grab them evenly for later use. Then the carrot slices are reserved.

2. Cut broccoli into small flowers and soak them in salt water for ten minutes. Work experience shows that cutting into small flowers and soaking in salt water is beneficial to the emergence of insects. If the whole tree is soaked in salt water, even insects can't climb out because the petals are too dense. Soaking in salt water can not only remove some pesticide residues, but also remove insects. 3. Wash the broccoli, boil the water, drop two drops of oil after the water is boiled, sprinkle with appropriate salt, put the broccoli and carrot slices in, blanch them until they fade and fish them out. 4. Peel the garlic and cut it into minced garlic; Heat oil in a hot pan and stir-fry garlic with a small torch, but don't stir-fry until the color fades. Pour the fresh shrimp into the pot and stir-fry until the color of the fresh shrimp fades. 5. Then put the blanched broccoli and carrots in, add a little salt, stir well together and turn off the fire.

The second course: celery leaves mixed with egg skin food: celery leaves, 3 eggs 1. First, pick the leaves of lettuce, and clean the leaves neatly and reserve them. 2. Prepare a pot of boiling water in advance in the pot, add a little oil, then remove a little salt, put celery leaves in the pot, and scoop up after 3 minutes. 3. Beat 3 stupid eggs into the bowl and mix the egg liquid evenly. A little less oil is needed in the frying pan. Put the egg liquid into the pan, spread the egg skin into double-sided golden yellow, and then cut the egg skin into strips for reservation. 4. Cut the celery leaves into pieces, put the celery leaves and egg skins into a pot, add salt, sugar, a little rice vinegar, and then go to a little red pepper ring, a little sesame oil, and friends who can eat spicy food can also add oil chili pepper and garlic juice. A delicious celery leaf mixed with egg skin can serve.

The third way: lotus root glutinous rice balls 1. Soak glutinous rice for 4 hours in advance, then peel a lotus root, cut it into pieces, pour it into a blender and crush it, then prepare a small bowl of pork belly in advance, pour in chopped lotus root, add salt, white pepper, soy sauce, rice wine and sesame oil, and stir it in one direction. 2. Then add a spoonful of wheat flour and stir it evenly, adding flour to improve lotus root. Convenient kneading into dough. 3. Then dig a spoonful of stuffing and knead it into a ring, and knead all the rest. 4. Drain the cooked preserved rice and pour it on a plate, put the meatballs in and roll them twice, and evenly wrap the preserved rice. 5. Finally put them in a steamer, and steam for 25 minutes on medium heat after SAIC. Preventing water vapor from entering can wrap meatballs in a fresh-keeping bag.