What are some simple and delicious recipes?

Glass shrimp. Ingredients: 400 grams of fresh shrimp, 40 grams of rape core, 100 grams of three treasured mushrooms (chicken leg mushroom, bamboo fungus, slippery mushroom).

Seasoning: 600 grams of fresh soup, 75 grams of corn starch and sweet potato powder, 5 grams of salt, monosodium glutamate, chicken fat, and 400 grams of soup.

Production: 1. Remove the head and shrimp line of the shrimp, peel off the shell, absorb the water with a dry cloth, put it on the cutting board, add corn starch and sweet potato powder (mix the two powders in advance) and beat the fish (shrimp) stick into a round thin slice with a diameter of 8 cm.

2. Put the knocked shrimp into the fresh soup that is boiled until it is slightly boiling, boil it on low heat until it just floats, take it out and soak it in ice water for 15 minutes, and then remove it for later use.

3. Put the rape core into boiling water, boil on high heat for 1 minute, remove and control the water; Put the three treasures into the boiling water and boil for a few minutes, then remove the water.

4. Put the soup in the pot, put the three treasures and mushrooms to a boil, add the knock shrimp and simmer for 2 minutes, season with salt and monosodium glutamate, pour chicken fat out of the pot, and garnish with rape cores.

The key to the production of knock fish (shrimp):

1. Selection of fish and shrimp.

Fish: Choose more marine fish, preferably eel, yellow croaker, squid and other species with less spiny meat.

Shrimp: There are many applicable species, except for climbing shrimp; You can also use shrimp directly, but you can't choose quick-frozen products, because its umami and aroma are not as good as fresh shrimp, and the texture of knocking out is not strong enough.

2. Selection of starch.

Choose starch varieties that are white, dry and smooth. The effect of ordinary corn starch is very average, so most chefs choose sweet potato powder. Sweet potato powder has strong water absorption, and the texture is smooth, and the effect is good for making knocking fish (shrimp), but its color is darker, so it will affect the appearance of the finished product to some extent.

Therefore, be sure to choose sweet potato powder that has been finely processed and has a whitish color. There are also some chefs who choose lotus root flour, and the effect is also good.

3. The ratio of fish (shrimp) to starch.

Generally, 500 grams of fish (shrimp) need to add about 200 grams of starch. If you add too much starch, it will affect the taste of the dish. If you feel that the amount of starch is not easy to grasp, you only need to do the knocked fish (shrimp) without sticking to the cutting board and knocking fish (shrimp) stick.

4. Operation. a. Before knocking the fish and shrimp, be sure to use a dry towel to absorb the water.

b. Don't use too much force when knocking, otherwise it is easy to knock the meat apart and cannot be completely formed.

c. The prepared knock fish (shrimp) should generally be soaked in slightly boiling water or soup, and the temperature of the pot should be controlled at about 90. Knock the fish (shrimp) into the pot and heat it over low heat, as long as it floats, it should be removed immediately, otherwise the meat will become old.

Steaming is the most infallible way to go! Steamed egg custard. Add shrimp, clams, meat, mushrooms and scallops, all delicious!

Steamed pork ribs. A spoonful of corn starch, a spoonful of chopped pepper, a spoonful of light soy sauce, a spoonful of tempeh, a small handful of chopped, add salt and shredded ginger, mix well, steam over high heat, and serve with rice! Steamed sausage potatoes.

The potatoes are cut into hob pieces, spread a layer of sausage, and when the potatoes are softened, the fat of the sausage also seeps in, and the taste is very ecstatic. Steamed fish. It is best to steam the sea bass, the meat is tender and less thorny, a little ginger slices are placed under the belly, a little salt is smeared, a spoonful of steamed fish soy sauce is drizzled, and after steaming over high heat, cut a little shredded green onion and put it on the fish, and a little oil is burned until it is hot and poured on it, and the fragrance is fragrant.

Steamed baby cabbage. The vermicelli is soaked and spread under the baby cabbage, the garlic is chopped and spread on top of the baby cabbage, and it is also waiting for the steamer to pour a little boiling oil, which is delicious to burst. Steamed taro.

Taro can not be eaten if it is not soft and glutinous, steaming is the most suitable for its characteristics, I am from Hunan, I only need to add a spoonful of chopped pepper and a little soy sauce, you can make the taro delicious enough.

1. Spinach.

Recently, these vegetables have been sold for more than a dozen yuan a catty, and I am reluctant to buy them, but spinach is a very nutritious vegetable, which can not only replenish blood but also promote growth and development.

Spinach Chicken Cake].

Ingredients: 3 eggs, 3 spinach, a little starch water, a little salt.

The steps are as follows: 1. Prepare the ingredients and pick and wash the spinach, especially the roots of the spinach leaves are easy to hide the plaster, so they should be broken and washed.

2. Put water in a pot to boil, put in the washed spinach, blanch to remove excess oxalic acid, add two drops of oil and a little salt to maintain the emerald green color of the spinach.

3. Blanch the spinach with a colander and quickly cool the water, then squeeze out the water, chop the spinach with a knife, and try to chop it as little as possible.

4. Beat the eggs into egg liquid, mix the starch into starch water with a little cool white, and then pour it into the egg liquid and stir well.

5. Add the spinach to the egg mixture, add a little salt and mix well (you can also add sugar or shrimp skin, according to your own taste).

6. Prepare a rectangular container, pad the oil paper, pour in the adjusted spinach egg liquid and send it to the steamer to steam for 15 minutes.

7. Take out the steamed spinach chicken cake, remove the oil paper, cut it into suitable pieces, and you can start eating.

2. Sweet potatoes. This is a favorite ingredient for all ages, sweet potatoes themselves have their own sweetness, and they are natural sweeteners, so the food made with it is fragrant and sweet.

Savory sweet potato cake].

Ingredients: 1 sweet potato, 1 egg, a little flour, 1 shallot, 1 slice of ginger, an appropriate amount of salt, a little black pepper, and an appropriate amount of cooking oil.

The steps are as follows: 1. Peel and wash the sweet potato, rub it into shreds, wash the ginger and green onion, and chop it for later use.

2. Knock 1 egg into the shredded sweet potato, add green onion, ginger, appropriate amount of salt and pepper, and then add a little flour.

3. Stir well so that each sweet potato shreds are coated with paste (not too much flour).

4. Brush the pan with a layer of oil, add the stirred shredded sweet potatoes, spread them in the pan, try to be thinner, and cook quickly.

5. Cover the pot with a lid, fry over medium-low heat for about 1 minute, fry until the bottom is golden brown, open the lid and turn over, and fry until both sides are golden brown.

Ingredients for eggplant with minced meat: minced meat, eggplant, garlic, millet pepper, cooking wine, light soy sauce, chopped green onion; First, cut the eggplant into sections, blanch and fry the minced garlic and millet pepper, then put the meat foam down, add cooking wine and light soy sauce, stir-fry and set aside, put the blanched eggplant segments and meat foam into the pot together, and then add light soy sauce, sugar, chili sauce and salt to stir-fry to taste.

If you want something simple, you can only eat instant noodles, or you can eat egg fried rice, I think it's just the most delicious, hehehe.

A lot, all kinds of pastries, etc.