7 Easy Recipes You Need to Try | No Complicated Steps

Video Description

Crisp Lotus Pond Stir-Fry Ingredients 250g fresh shrimp (peeled and deveined) 1 small lotus root (sliced thin) 1 small carrot 100g snow peas (trimmed) 50g dried black fungus (soaked and torn into small pieces) 2 slices ginger (sliced), 2 stalks green onion (sliced) 1 tsp salt (for blanching) + 1/2 tsp salt (for seasoning) 1/2 tsp white sugar (optional) 1/2 tsp chicken bouillon 1 tbsp cornstarch + 3 tbsp water (mixed into cornstarch slurry) 1 tbsp cooking oil (total, for blanching + stir-frying) Instructions Slice carrot on the diagonal, then cut into diamond shapes; prep shrimp by peeling and deveining. Set all aside. Bring a pot of water to a boil, add 1/2 tsp salt and 1tsp cooking oil. Add lotus root slices, carrot slices and snow peas first, then black fungus. Boil for 1 minute after the water bubbles again, drain and rinse with cold water (to keep crisp). Set aside. Heat the cooking oil in a wok over medium heat, sauté ginger and green onion slices until fragrant. Add the prepared shrimp, stir-fry for about 1 minute until pink and fully cooked through. Toss in all the blanched veggies, season with 1/2 tsp salt, 1/2 tsp white sugar and 1/2 tsp chicken bouillon. Stir to mix quickly. Drizzle in the cornstarch slurry, stir-fry evenly for 5-10 seconds until the sauce lightly coats the ingredients. Serve hot immediately! Pro Tip Blanching veggies with a little salt and oil locks in their bright color and crisp texture—don’t overcook them! Garlic Broccoli! Crisp, tasty, low-fat and ready in minutes. Boil water with salt and oil, add broccoli, cook 1 min after water boils again. Make a garlic sauce: mix salt, light soy sauce, chicken bouillon, starch and water well. Heat oil in another pan, sauté minced garlic and red pepper shreds until fragrant. Pour in the sauce, simmer on low heat until thickened. Add broccoli, stir-fry quickly and evenly, then serve. Simple and yummy! Sauce mixture: 1/2 tsp salt 1 tbsp low sodium light soy sauce 1 tsp chicken bouillon 1/2 tbsp cornstarch 4 tbsp water Crispy Air Fryer Chicken Wings Ingredients​ Chicken wings: 10​pcs Marinade: Ginger , green onions , Chinese rice wine (1 capful), salt (1 tsp), thirteen-spice (1 tsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp)​ Coating: All-purpose flour (1 tbsp ≈ 40g), cornstarch (1 tbsp ≈ 40g), prickly ash salt (½ tsp ≈ 1.5g), baking soda (1g)​ Other: 1 egg, cooking oil (spray bottle)​ Instructions​ Prep wings: Rinse, pat dry with paper towels, poke small holes.​ Marinate: Toss wings with marinade ingredients, mix well. Marinate 20-30 mins.​ Make coating: Combine flour, cornstarch,Sichuan pepper salt , baking soda. Beat egg in another bowl.​ Coat & rest: Dip wings in egg, press into coating mix. Shake off excess, rest 3-5 mins (prevents coating loss).​ Air fry: Arrange wings (no overlapping). Spray with oil, air fry at 180°C for 15 mins. Flip, spray more oil, cook 10 mins more. Umami Garlic Shrimp with Vermicelli Ingredients 250g raw shrimp (shell-on, deveined—tails on optional) 6 tbsp minced garlic​ 2-3 red chilies (sliced, adjust to spice preference)​ ½ cup cooking oil 1 pack (80g) vermicelli noodles​ 1 tsp salt​ 1 tbsp light soy sauce​ 1 tbsp oyster sauce​ 1 tsp chicken powder (or granulated chicken broth)​ 1 tbsp chopped scallions​ Extra 1 tbsp hot cooking oil (for finishing)​ Instructions​ Rinse the minced garlic well under cold water, drain off excess water completely, then toss with sliced red chilies. Add plenty of cooking oil (about ½ cup) and mix until evenly coated.​ Transfer the garlic-oil mixture to an air fryer basket. Air-fry at 350°F (180°C) for 10 minutes, stirring twice mid-way, until the garlic turns golden and fragrant.​ Take the garlic mixture out, stir in salt, light soy sauce, oyster sauce, and chicken powder—your rich garlic sauce is ready!​ Soak vermicelli noodles in warm water for 10 minutes until soft, then drain and spread evenly on a heatproof plate.​ Spread a thin layer of garlic sauce over the vermicelli, arrange deveined shrimp on top, and drizzle more garlic sauce over each shrimp.​ Bring a pot of water to a boil, place the plate in a steamer, and steam for 8 minutes—shrimp will be tender and bouncy when done.​ Top with chopped scallions, then pour 1 tbsp hot cooking oil over the scallions for a crispy, aromatic kick.​ Serve immediately and enjoy the glossy shrimp, flavorful garlic sauce, and umami-packed vermicelli! #simplerecipe #easyrecipe # #chinesecuisine #cooking #breakfastideas #simplerecipe foodie chinesefood