First, the simplest method of eggplant:

Cut the eggplant into oblique pieces, fry it in an oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

Fuel-saving method: cut the eggplant into oblique knife pieces, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic and stir-fry it, pour in the eggplant, stir-fry it a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate.

Second, ribs seaweed soup:

Add cold water to raw ribs and kelp and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.

Three, fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy. Does not contain alkali.

Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash.

The practice of fresh cuttlefish:

Shredded cuttlefish with green pepper:

Cut the cuttlefish into shreds, boil the water in the pot, the water is much less, put the cuttlefish shreds into the water, and remove the water for later use. Never pour water. You can eat it below. Very fresh.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Put oil in the pan, put shredded pork in the oil, stir-fry until cooked, add shredded green pepper, and the green pepper will change color. Add shredded cuttlefish, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.

Dried cuttlefish barbecue:

-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End.

Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking.

Fourth, stew potatoes:

1 fry thick potato chips in the oil pan before stewing (chopsticks can pass through).

A little longer.

Tomato and potato soup:

First, put the potato chips (quick, you can cut them thinner) in water and cook them. Never add salt. Turn the water into a small fire. When it is about to rot, change the fire and add tomato slices to make it red. Tomatoes cannot be boiled yellow. Add salt, pepper and a little monosodium glutamate.

Five, shrimp cooking:

First, put the shrimp in a bowl and soak it in cooking wine.

First, you can burn wax gourd or cook wax gourd soup.

Second, the dried tofu is cut into filaments and cooked with shrimp.

Six, scallop cooking:

Soak scallops in a bowl with cooking wine until soft, then steam them in water or crush them by hand for later use.

Braised radish with scallops:

Dice the best radish, stir-fry in a pot, add scallops, simmer on low heat (don't add salt yet, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

Put scallops in the beaten egg mixture and fry them with high fire.

Seven, white cut meat:

Pig hind leg meat, whole cooked, sliced, cut perpendicular to pork texture. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat.

Eight, sausage practice:

Slice, steam over water, and steam until rotten.

You can also fry the green pepper first, and then pour the steamed sausage into it for frying.

It doesn't matter. When the Dutch beans first came into the market (fresh and refreshing at this time), the steamed sausage slices were fried with Dutch beans without pepper.

Nine, fried chicken wings:

Wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it with egg white, dip it in bread crumbs, and then fry it in an oil pan. Fry it with low heat first, and then fry it until golden brown.

X. Practice of dried salted fish:

If the fish is big and salty, you can roast pork belly without salt or row it straight.

Cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water by fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

XI。 Curry beef soup

Curry should be fried, the oil temperature should not be too high, it will paste.

Boil large pieces of beef with water (you can't add salt first, otherwise it won't rot easily), slice and plate; Add salt, curry oil, chopped green onion, pepper and a little monosodium glutamate to beef soup, add refined powder (slightly harder) and add beef slices.

Twelve, the easiest way to stew beef:

Good beef, cut into pieces, heat the oil in a pan, fry the meat dry, add a little cooking wine, fry it dry, add a little Haitian soy sauce for coloring, add Haitian soy sauce without salt, fry, add water, submerge the meat, boil it, and then use a casserole or iron pan to cook it (keep the water boiling) for 1-2 hours.

Thirteen, beef brisket radish

Cut the radish into pieces and burn it with the cooked braised beef. Eat now, burn now. The rest of the radish will be salty and not delicious. Buy tender radish!

Fourteen, duck soup

Add cold water to the raw duck, boil it over medium heat, and add cooking wine. When you want to open it, skim the foam off your face. Open it, turn it to a low heat, and keep it open until the duck is rotten. Add salt, pepper and a little monosodium glutamate.

Be sure to use local ducks! ! !