Stuffed Shrimp Balls with Mushrooms and Italian Herb Sole: A Delicious Steaming and Baking Method for Mushrooms and Fish

**Delicious dishes to eat with rice**

**Stuffed Shrimp Balls with Mushrooms**

30-minute simple

1 small piece of lotus root (about 10 grams) 1 teaspoon of salt

A little cornstarch, 2 teaspoons of cooking wine, and 1 teaspoon of white pepper powder.

**practice**

1. Remove the shrimp veins from the shrimp, wash them, mince them into shrimp paste, put them in a bowl, add cooking wine, white pepper powder, and salt to marinate.

2. Wash the lotus root, peel it, cut it into small cubes, then mince it (the finer the better), add it to the shrimp paste, and stir clockwise until well combined.

3. Wash the shiitake mushrooms, remove the stems, and place them with the caps facing up. Stuff the marinated shrimp paste into the shiitake mushrooms and arrange them on a plate.

4. Add an appropriate amount of water to a steamer and bring it to a boil. Place the stuffed shrimp with shiitake mushrooms into the steamer and steam over high heat for 6-8 minutes.

5. After removing from the pan, there will be a lot of broth at the bottom. Pour it into a wok and heat over medium heat.

6. Pour cornstarch slurry into the pot to thicken the sauce, then add a little salt to taste. Pour the sauce over the steamed shiitake mushroom stuffed shrimp balls.

The aroma is fresh and fragrant, making one's appetite soar. This dish is hot.

The quantity is not high, but it can provide rich protein and vitamins, and meat...

A simple combination achieves two goals at once.

**Boneless fish**

**Italian-Style Spiced Sole**

50-minute simple

4 teaspoons of olive oil

practice

1. Thaw the sole fillet, rinse it under running water, and pat it dry with kitchen paper.

2. Line a baking tray with aluminum foil, brush the foil with olive oil, and lay the sole fillets flat on the foil.

3. Evenly coat the sole fillet with Italian mixed herbs, black pepper, oyster sauce, and salt, massage gently, and marinate for at least 30 minutes.

4. Wash the lemon, slice it, and lay it flat on the sole fillet.

5. Place the baking tray in a preheated oven at 200℃ and bake for 15-20 minutes.

Some people don't pick out the bones when eating fish, which is...

Choose sole. It has no bones and is reasonably priced.

It's inexpensive, the meat is tender, and it's easy to digest.

Especially suitable for the elderly and children.