Materials:

Soak one piece of bean skin, one piece of mushroom, one piece of auricularia, one piece of tremella and one piece of lotus seed in water, wash and shred. Shred green pepper and red pepper.

Method:

Put mushrooms, tremella, auricularia and lotus seeds into a bowl, add peanut oil, sugar, monosodium glutamate, salt, soy sauce and wet starch and stir. Divide the bean skin into four parts, each part is cut into three pieces, put these ingredients on the bean skin, roll them up, cut more parts, tie them with an onion and steam for six minutes. Pay attention to the leaves in Shanghai, scald them with boiling water and set the plate. Peanut oil, salt, monosodium glutamate and wet starch are mixed into juice, boiled, poured on the bean skin and sprinkled with sesame oil.

Second, vegetarian eggplant.

Materials:

One (300g) red pepper 1 green pepper 1 long eggplant.

Seasoning:

Salt 1/4 tsp soy sauce 1 tsp sugar 1 tsp mushroom essence 1/2 tsp.

Exercise:

1. Slice eggplant and soak it in cold water for 20 minutes. This not only saves fuel, but also discolors the eggplant.

2. Heat 2 tablespoons of oil in the pot.

3. Drain the soaked eggplant and put it in a pot and stir fry over low heat.

4. Cover the simmer and turn it frequently on the way to avoid the bottom.

5. Cook until the eggplant is soft.

6. Add the green pepper and stir-fry the seasoning until the green pepper is cut off.

Third, potatoes and eggplant.

Ingredients: eggplant, potato, sweet pepper.

Seasoning: sugar, starch, salt, soy sauce.

working methods

1, eggplant and potato are cut into pieces, and fried with the right side until golden brown.

2, add a little oil to the pot, add Jiang Mo to stir-fry the fragrance, pour potatoes and stir-fry for a while, pour eggplant, add soy sauce and stir-fry evenly, and pour a little water and stir-fry for a while.

3. Then add persimmon pepper, add sugar and salt to taste, thicken with water starch, pour in minced garlic, stir-fry and take it out.

Fourth, baked eggplant with edamame.

Materials: 1 round eggplant and 1 green beans.

Exercise:

1. Wash eggplant without peeling, cut it into thick slices, spread it on a chopping board or basket, and air it for half a day.

2. When the eggplant is dry, peel off the fresh edamame and wash it.

3, the pot is hot, pour in a little more oil than usual, pour in eggplant and stir fry slowly.

4. Fry until the eggplant is all soft and the volume is reduced.

5. Pour the soy sauce into the pot, then add the water into the eggplant, pour in the fresh edamame, stir well, cover and simmer for 5 or 6 minutes until the soup is basically concentrated.

6. Pour in a spoonful of sugar and mix well.

Remarks:

1, don't remove the eggplant skin.

2. Dry the eggplant for half a day after slicing, and evaporate some water, otherwise the eggplant will come out easily when frying. Don't do it if you have difficulties, just fry it.

3. Fresh edamame is tender, smooth and easy to cook, and can be cooked during stewing. You can also cook the edamame in advance, and then pour the cooked edamame into the pot when the eggplant is about to come out of the pot and stir fry together.

4. I have been pouring soy sauce in the process, and finally decide whether to add salt according to the taste.

Five, eggplant fried cowpea

Ingredients: eggplant and cowpea

Accessories: soy sauce, salt, mushroom essence.

Exercise:

1. Picking and cleaning cowpea, cutting into sections and soaking in clear water for a while; Wash eggplant and cut into long strips;

2. Heat oil in the pan, add tomato strips, add salt and stir fry for two minutes.

3. Continue to add the right amount of oil to the pot and heat it. Add cowpeas and stir fry.

4, then add salt, add the right amount of water, simmer for about five minutes.

5. Return the eggplant to the pot and fry it with cowpea.

6. Finally, season with soy sauce and mushroom essence and stir well.