Dried bean curd in oil

Process: 1. Cut the dried bean curd into wide strips of leek leaves 2. Cut the shallot into thin strips, cut the dried chili peppers in half, and remove the chili seeds No need, cut the coriander into strips 3. Add water to the pot and boil, add the dry tofu and blanch for 1-2 minutes, pick up the dry tofu skin and drain the water 4. Put the dry tofu skin on the plate and add the green onion , put the dried chili segments on the green onions, sprinkle the coriander segments on top, and pour seafood soy sauce around. 5. Heat an appropriate amount of oil in the pan, heat until the oil smokes, pour the hot oil on the dried chili peppers and green onions, and stir The aroma of onions and chili peppers, just stir it when eating. Grilled eggplant with green beans

Preparation process: 1. Prepare the required information. It is best to use green beans for long beans. Cut off both sides of the long beans, cut off the soybean oil skin, break it into 3 sections with your hands, and throw it in. Clean the beans and remove the oily skin from the long beans, otherwise it will affect the taste and be difficult to absorb. 2. Remove the stems from the long eggplant, wash it, and cut it into long strips of about 5-6 cm. Do not cut the eggplant strips too finely. If the eggplant strips are cut too finely, they will break easily when grilled. Add a small amount of salt, stir, and marinate for 10 minutes. After pickling, the eggplant strips will not turn black in color, will not absorb a lot of oil, save oil when cooked, and will not be greasy when eaten. This is also a tip for cooking long eggplant dishes. Try not to peel eggplants when eating them. Eating eggplants with the skin on will help promote the absorption of vitamin C.

3. Chop green onion, mince ginger, mince garlic, put tapioca starch into a bowl, add less than half a bowl of water, then pour in light soy sauce, MSG, salt, mix well and adjust to hook For unused juice, add as little salt as possible. Salt is already added during pickling. 4. Heat oil in the pot, add the beans and cook until the skin becomes wrinkled. Fry the beans until they are cooked. When the beans are green, they are raw. Once they turn light green and soft, they are ready. Ripe. Remove the eggplant strips, control the oil and replenish water, and set aside. 5. Increase the temperature, add the eggplant strips and cook until the edges of the eggplant turn red. Pick up the eggplant strips, control the oil, replenish the water, and set aside. The oil for frying the eggplant should be hotter. The temperature is too low and it will take a long time. Eggplant soaks very easily in oil. 6. Pour out the fried eggplant oil, leave a little oil, add green onions, stir-fry minced ginger until fragrant, then add fried long eggplant and long beans and stir-fry evenly. 7. Pour in the fried sauce, heat the sauce until thick, add minced garlic, stir well, turn off the heat, take it out and serve on a plate. Fish-flavored eggplant strips

1. Wash the tomatoes and cut off the heads and tails. Then cut the eggplants into 2 cm wide and 5 cm long strips. Sprinkle a small amount of salt on them, stir and marinate for 10 minutes. 2. Soak the black fungus in advance. , cut the green pepper into shreds, do not use the pepper seeds, and cut the black fungus into shreds 3. Add white sugar, white vinegar, light soy sauce, dark soy sauce, tapioca starch, and less than half a bowl of water to the bowl, stir to make the juice 4. Pot Boil the oil for 7 minutes, add the eggplant strips and cook until the edges of the eggplant strips turn red. Pick up the eggplant strips to control the oil and replenish water. 5. Leave a small amount of oil in the pot, add bean paste and stir-fry over low heat until it becomes chili oil. Add green onions, minced ginger, and minced garlic and stir-fry until fragrant. 6. Add shredded green peppers and fungus and stir-fry evenly. 7. Add eggplant strips, pour in the fried juice, heat until the sauce thickens, stir-fry evenly, and mix well. Just wrap all the juice on the eggplant strips, turn off the heat, take it out and put it on a plate.