Stir-fried crab with spaghetti (raw materials: spaghetti, crab and tomato sauce) Ingredients: spaghetti 500g, 2 crabs (500g), tomato sauce, American Chili sauce, salt and monosodium glutamate. Operation: 1. Stir-fry the expanded noodles in a pot with a little butter, and add some salt into the pot for later use. 2. Cut each washed crab into 6 pieces, pat it with dry powder, fry it in a 50% hot oil pan and pour it into a colander. 3. Add ketchup, American Chili sauce, monosodium glutamate, crab broth, simmer for a while, change the fire to collect juice, and eat ketchup on pasta. Ingredients: 5 mud sausages, chicken or pork. Ginkgo biloba 15, cucumber 1, tomato sauce. Salt, sugar. Practice: (1) Cut the mud sausage into inches, and then cut a cross at one end, so that it will turn outwards after oiling. (2) Dice the cucumber. (3) Put the bottom oil in the wok, about 100g, put the cut mud sausage into the wok, and when the mud sausage is completely opened and the surface is slightly brown, take it out and control the oil. Note that if there is too little oil, the mud sausage will not be fried and deformed. (4) After the mud sausage is fried, leave a small amount of oil in the pot and stir-fry the ginkgo. Because ginkgo is ripe, fry for two or three minutes. Then pour in cucumber and fried mud sausage, add tomato sauce, sugar and salt in order of personal taste, stir-fry twice and serve. Scrambled eggs with tomato sauce Ingredients: 4 eggs, 2 tablespoons of tomato sauce, 0 tsp of 65438+ salt and 3 tsps of sugar. Practice: (1) First shell the eggs, put them in a bowl and beat them with chopsticks until they bubble, add salt and beat them evenly. (2) Take out the oil pan, put the egg liquid into the pan after the oil is heated, and turn it evenly until the egg liquid is caked. (3) Start the oil pan again with a small amount of engine oil. When the oil is hot, add tomato sauce and sugar and stir fry quickly. After saccharification, put the egg pieces into the tomato sauce and stir well. Features: bright color, sweet and sour. "Homemade Luo Songtang" Ingredients: Chinese cabbage 1, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 celery petals, half a catty of beef, and sausage 1 (preferably sausage). Seasoning: tomato sauce 1 tin, tomato sauce 1 bottle, pepper 100g, cream 100g, one or two grains of flour, proper amount of oil, salt and sugar for later use. Practice: (1) Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in the pot, blanch it with cold water, bring it to a boil with high fire, switch to low fire, skim the foam with a spoon, and simmer for 3 hours. (2) Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use. (3) After the beef soup is boiled for 3 hours, take a large wok, add 100g oil and 100g cream after the wok is heated, add potato pieces after the oil is heated, stir fry outside, add sausage, stir fry other vegetables, and then add tomato sauce and tomato sauce (estimated according to the amount of soup). (4) Wash the wok, dry it, and then add tomato sauce. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve. Put it in a bowl with a spoon and eat a piece of whole wheat bread, which is the authentic way of eating in Luo Song dynasty. Ingredients: garlic, ginger, onion, cooking wine, tomato sauce and half a catty of river shrimp (relatively fat). Practice: Stir-fry garlic and Jiang Mo in the oil pan first, add shrimps (usually half a catty of river shrimps, a little fatter) and wrap each shrimp with thick sauce as much as possible. Add sugar (about a tablespoon) while frying, then add chicken essence, sprinkle a little chopped green onion, turn over and serve. Remember: stir-fry shrimp for a long time, otherwise the meat will not be tender.

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