Practice: 1, first clean the eggplant, remove the pedicle of the eggplant, cut it into long sections of 4-5 cm, and then cut it into strips. Put the eggplant cut into small pieces into the pot, pour in cassava starch and wrap it with cassava starch for later use. 2. Pepper is seeded and shredded; Shred pepper; Tangent pork belly. Chop the meat into a bowl, pour in some soy sauce and rice wine, stir well and marinate for a while. Chop onion into chopped green onion, mash garlic, chop into powder, pat ginger flat, chop into powder for later use. 3, adjust the fish juice, pour two spoonfuls of vinegar, a spoonful of soy sauce, a small amount of salt into the bowl, then pour in sugar, then pour in a small amount of water, and stir well for later use. 4. Boil the oil to 50% heat and add the eggplant. Stir-fry for 2 minutes, then take out the oil to control the water supply, leave the bottom oil in the pot, pour in the meat foam after the oil is burned, stir-fry the minced meat until it turns white, add the onion and garlic, stir-fry until fragrant, and add a spoonful of Pixian bean paste to stir-fry into Chili oil. Then add the fried eggplant and stir quickly and evenly. 5. Pour in the fried seasoning juice and stir well. Add green pepper and red pepper. Put the onion in front of the pot. Then the delicious fish-flavored eggplant is finished.

Fresh food of Radix Rehmanniae: potato, eggplant and pepper.

Practice: 1: Peel potatoes, wash eggplant and pepper, and cut into hob blocks. 2. Sauce: 1 tablespoon oil consumption, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, a little salt, 1 tablespoon flour, and a proper amount of cold water. 3: Stir-fry potatoes, eggplant and peppers until the surface is golden. Leave the oil in the bottom of the pot, add the garlic paste and stir-fry until fragrant. Pour the sauce into the pot and bring to a boil. Pour in the fried potatoes, eggplant and pepper and stir well.

Radish roll food: radish, carrot, soybean oil skin, raw eggs, ginger and garlic.

Practice: 1. Prepare a fresh radish, clean it, and then peel it. First cut the radish into thin radish slices, and then cut it into thin shredded radish as much as possible, which is better to eat. 2. Prepare some carrots, wash and peel them, then slice them, then cut them into thin shredded radish, and put them in a bowl for later use. Then prepare some green onions and cut them into onion segments and ginger slices. First cut them into ginger foam and put them in a bowl for later use. 3. Boil water in the pot below and add some salt to increase the bottom taste. When the water boils, add shredded radish and soak in water. After the water is cut off, scoop it up first, then put it into the emery cloth and squeeze the water out. 4. First, put the shredded carrot into the water, pick it up after the water breaks, then cut it into diced radish, and put the diced radish into a bowl for later use.

5. Prepare some eggs in advance. Beat into a bowl, add salt to improve the bottom taste, then add washed white pepper to remove the fishy smell, add some cassava starch, and stir well, then pour the egg liquid into the pot and stir with slow fire until the eggs are broken. 6. Put scrambled eggs into shredded radish, then add diced carrots, then add ginger and garlic, add appropriate amount of salt, monosodium glutamate, oil-consuming white pepper seasoning and spiced powder, and then mix well to taste. 7. Prepare another egg and put it in a small dish, then add some cassava starch, stir well and then set aside. 8. Prepare a piece of soybean oil skin in advance, cover it on the cutting board, then put in the stuffing, fold it from one end, wipe the egg liquid on the side, and fold it first later. 9. Preheat and oil the electric baking pan, put the whole egg roll, fry it slowly with low fire, and then fry it on the other side after the low fire turns yellow. It will be delicious after frying. Radish rolls are ready.