1, steamed tofu with double peppers Ingredients: one piece of water tofu, two-color chopped pepper 1 tablespoon, one tablespoon of soy sauce, appropriate amount of onion, and oil 1 tablespoon. Practice: pour the water tofu into the plate, slice it, and gently spread it out into an oblique shape by hand; Shred shallots and soak in water for later use. Pour chopped pepper on tofu, pour soy sauce on it, and wrap the tofu plate with plastic wrap. Don't leak air. Add water to the steamer and bring to a boil. Put it into the tofu pot, cover it and steam for 10 minutes. After turning off the fire, take out the tofu pot, remove the plastic wrap, sprinkle with the drained shredded onion, heat it with hot oil and pour it on.

2, steamed eggplant with garlic Ingredients: tender eggplant. Accessories: garlic, monosodium glutamate, salt, sugar and sesame oil. Practice: chop garlic into velvet; Wash eggplant and cut into long strips. Heat oil in a wok, add garlic and stir fry, add salt, monosodium glutamate, sugar and a little water and mix well. Arrange eggplant strips on a steaming tray, pour in fried garlic soup, and then steam in a steamer for about five minutes. After taking out the steaming plate, sprinkle with sesame oil.

3, pepper burning eggplant practice: eggplant washed, cut into strips, soaked in salt water for ten minutes, fished out. Put two spoonfuls of dry starch, and try to get dry starch for each eggplant (so that less oil is absorbed when frying). Heat the oil in the pot to 70% heat, fry the eggplant in the pot, take out the eggplant after frying, and absorb the excess oil with oil-absorbing paper. Chop garlic and ginger. Take a bowl, pour vegetarian oyster sauce, vinegar, water, salt, monosodium glutamate, sesame oil and water starch into the bowl and stir well. Leave the bottom oil in the pan, add minced garlic and Jiang Mo, pour eggplant, add a spoonful of chopped pepper and stir-fry for half a minute. Add the prepared juice and stir well.