First, the simplest way of eggplant: cut the eggplant into oblique knives, fry it in an oil pan until soft, take out the eggplant, pour out the oil, leave a little, fry the minced garlic, 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 eggplant into oblique knives, 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 to stir fry, pour eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate. Ribs seaweed soup: Add raw ribs and kelp to cold water 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. Add pepper, a little monosodium glutamate, fresh cuttlefish and dried cuttlefish to the bowl when eating. 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. Practice of fresh cuttlefish: shredded green pepper cuttlefish practice: cuttlefish is shredded, and water is boiled in the pot, with much less water. Put cuttlefish in water, boil the water and take it out 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 the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, 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, without 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. Potato stew: 1 Fry thick potato chips in the oil pan (chopsticks can pass through) and stew. A little longer. Tomato and potato soup: first put the potato chips (quickly, you can cut them thinner) in the water, and never add salt. Turn the water into a small fire. When it's about to rot, change the fire, add the tomato slices and cook them red, but the tomatoes can't be cooked yellow. Add salt, pepper and a little monosodium glutamate. 5. Cooking of shrimp: 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. Boiled scallops: put scallops in a bowl, soak them in 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 it in a pot, add scallops, simmer on low heat, (without salt first, scallops taste salty), add pepper and a little monosodium glutamate. Scrambled eggs with scallops: put scallops in the beaten egg liquid and fry over high fire. Seven, white cut meat: pig hind leg meat, whole cooked, sliced, cut perpendicular to the pork texture. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat. Sausage practice: slice, steam in water, and steam. You can also fry the green pepper first, and then pour the steamed sausage into it for frying, or you can. When Dutch beans first came into the market (fresh and refreshing at this time), they were steamed sausage slices without Chili frying. 9. Fried chicken wings: Wash and drain chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it into egg white, dip it in bread crumbs, and then fry it in an oil pan. Fry it with low heat first, and then make it golden yellow. The practice of salted fish: the fish is big and dry. 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. Braised prawn recipe making: raw material: 10 prawn. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup. Production process: 1. Wash the prawns, cut off the whiskers and legs, cut a small hole from the head of the prawn gun, take out the sandbag, then cut off the prawn's back and extract the sand glands. 2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick. Cucumber soup, a stout old cucumber, peeled, peeled and cut into pieces. Wash pork chops, blanch them in boiling water, take them out, take another soup pot, add small chops, onion ginger and water, add yellow wine when the fire boils, then stew them with low fire until they are 80% crisp, then pour in cucumber slices, and continue to cook them with salt and monosodium glutamate for about 10 minute. A variety of simple home cooking methods, nutrition and health care tricolor spinach materials: spinach 350g, vermicelli 50g, dried rice 30g, eggs 2 seasonings: minced garlic 5g, salt, vinegar, sesame oil, monosodium glutamate. Appropriate method: 1 Wash the spinach, put it in boiling water, take it out and cut it into long sections. Soak the vermicelli, soak the dried rice, and cut the eggs into long sections. 2. Heat the wok to 50% heat, pour in the egg mixture and stir fry, and take it out for later use. 3. Heat the wok, add minced garlic and dried laver and stir fry, add spinach fans and stir fry until cooked, then add the fried pseudomonas, salt, vinegar and sesame oil monosodium glutamate and stir fry until cooked. Mushroom bitter gourd material: 80 grams of mushrooms and 50 grams of carrots. Seasoning: chopped green onion, cooking wine, rock sugar, soy sauce, sesame oil and water starch. Practice: 1. Soak mushrooms, remove pedicels and wash them; Wash bitter gourd, cut in half, remove pulp, cut into pieces, soak in cold boiled water for 30 minutes, remove and drain; Peel, wash and slice carrots. 2. Heat the oil in the pan, add chopped green onion and stir fry, add mushrooms and carrot slices and stir fry, add soy sauce, stir fry the cooking wine evenly, and add bitter gourd and the remaining seasoning to stir fry over high fire. Note: In order to save frying time, blanch the ingredients separately first. Carrots are not easy to drink. Pine kernel corn material: 250g of sweet corn, 50g of cooked pine kernels, 30g of peas, a little seasoning of carrots: chopped green onion, and Jiang Mo salt starch sesame oil. Washing corn kernels and draining water; Wash peas, peel carrots and dice them. 2. Heat oil in a wok, stir-fry chopped green onion and Jiang Mo, add peas, diced carrots and corn kernels, stir-fry until they are broken, then pour pine nuts, stir-fry with salt, thicken water starch, pour sesame oil, and take out the pan. Tip: Carrots and peas take a long time to fry, so you can blanch them first and sprinkle them after the pine nuts are out of the pot. Braised eggplant material: eggplant 300g, coriander seasoning: chopped green onion, minced garlic soy sauce, cooking wine, salt water, starch, chicken essence and sugar. Practice: 1. Wash eggplant, cut into hob pieces, soak in clear water for a while, take out, drain, wash coriander and cut into sections. 2. Heat the oil in the wok to 40% heat, add the eggplant pieces and fry until golden brown. 3. Leave a little base oil in the wok, add chopped green onion and minced garlic, stir-fry eggplant until soft, add cooking wine, soy sauce, salt, sugar and chicken essence, thicken with water starch after boiling, and sprinkle with coriander segments. Tip: 1, if you want to make garlic taste more important, you can leave some minced garlic and put it in when frying eggplant. Generally speaking, it is best to peel the round eggplant when cooking. Long eggplant is tender and can be boiled with skin. Kung pao chicken ingredients: chicken leg 200g, fried peanuts 50g, appropriate amount of dried peppers, egg white 1. Seasoning: onion, ginger, cooking wine, sugar, salt, soy sauce, vinegar, starch and pepper. Practice: 1, wash chicken, dice, add eggs, starch cooking wine and a little salt soy sauce, mix well, wash dried Chili, remove seeds and cut into sections. 2. Heat the oil, add the diced chicken, oil it and take it out; Stir-fry shallots, ginger slices, pepper and chilli in the remaining oil, pour in oiled diced chicken and fried peanut white sweet and sour, and stir-fry until cooked. Private kitchens