Ingredients:

4 eggplants, 4 peppers, 1g pork, proper amount of oil and salt, 1 section of onion,

1 slice of ginger, 2 cloves of garlic, 1 tbsp of soy sauce, 1/2 tbsp of soy sauce, and appropriate amount of water starch

Practice:

1. Eggplants and peppers.

2. Put the eggplant in a big bowl, add some salt, stir well, marinate for 1 minutes, and marinate the water well, so that the eggplant will not absorb too much oil when frying, and it is easy to fry;

3. Shred pork and pepper;

4. Heat the pan with oil, stir-fry the eggplant strips, and gently stir-fry the eggplant strips until soft.

5. Stir-fry the onion, ginger powder and shredded pork. The color of shredded pork has turned white. Stir-fry shredded pork with wine, sauce and raw sauce. Stir-fry shredded pork and color it;

6. Stir-fry eggplant strips evenly, add half a bowl of water and a little salt, with little or no salt. When adding salt, add salt, bring it to a boil, and turn to low heat for seasoning.

7. When there is a little soup left in the pot, stir-fry with shredded pepper and garlic, pour in appropriate amount of water and starch, and heat until the soup becomes sticky. The sauce is wrapped in ingredients. Turn off the fire and put it on the plate.

stir-fried Chinese cabbage with mushrooms

ingredients:

25g cabbage, 25g mushrooms, proper amount of oil and salt,

1 onion, 1 ginger, 2 garlic and 1 tbsp oyster sauce.

Practice:

1. Remove the old leaves of cabbage, remove the roots, rinse them, cut the mushrooms from the roots and rinse them with water.

2. Slice the mushrooms and cut the cabbage into inches.

3. Heat the pan with oil. Add onion, ginger and garlic.

4. Stir-fry the mushrooms until soft.

5. Add cabbage segments, oyster sauce and salt and stir quickly and evenly. Stir-fry the cabbage until it is slightly soft. Turn off the fire and serve.

minced meat tofu

ingredients:

tofu, pork, coriander, vegetable oil, Pixian bean paste, onion,

ginger, garlic, cooking wine, raw soy sauce, chicken essence and starch

Practice:

1. Cut tofu into equal parts, pork, onion and garlic.

2. add water to the pot and boil, add a little salt, add tofu, boil for 2-3 minutes, and then drain.

3. Add the oil to the pan and heat it. Add Pixian red bean paste, stir-fry red oil at low heat, and stir-fry onion, ginger, garlic and incense.

4. Add minced meat, stir-fry until the meat turns white, pour cooking wine and sauce, stir-fry evenly, add half a bowl of water and cook chicken essence.

5. Cook tofu in medium heat to taste. Shake the frying pan spoon to prevent the pan from turning (don't use a spatula, tofu is tender and crisp).

6. When there is a little soup left, pour in starch and heat until the soup is sticky. Fill it with vegetables and sprinkle with coriander.