AsparagusRice-stuffed with lotus bulbsMaterials: Fresh asparagus, live shrimp, lotus bulbs,Olive oilRice wine, pepper, starch, chicken broth, salt, sugar,Egg whitesGreen onions,Ginger,Garlic,Starch slurry

Steps for preparing asparagus stuffed with lotus bulbs:

1. Remove the old skin from the asparagus and cut it into pieces; soak the lotus bulbs to prevent discoloration; prepare the green onions, ginger, and garlic.

2. Shell the shrimp, keep the shrimp meat,Rice shrimpmash them into a paste, add egg whites,Pepper powder, salt for seasoning,

3. Coat the soaked lotus bulbs with cornstarch and stuff them with the shrimp paste; apply a layer of olive oil on top.

4. Heat olive oil in a pot to three-tenths full, then add the stuffed lotus bulbs, fry until cooked through, and remove from heat.

5. In another clean pot, bring water to a boil, add sugar and salt each one spoonful; blanch the asparagus until tender, remove and set aside,

6. Heat some oil in a wok, sauté the green onions, ginger, and garlic, then add the blanched asparagus and stir-fry, adding two spoons of salt, one spoon of sugar, two spoons of chicken broth, and a little rice wine; finally, add the cooked lotus bulbs and quickly stir-fry. Thicken with slurry before serving out.