Griddle Pot Spare Ribs

Food: Pork ribs, lotus roots, daylily mushrooms, onions, hot peppers, bell peppers, lettuce, black beans, peppercorns, cinnamon, star anise, Galangal, garlic, ginger, dried chili pepper, rice wine, dark soy sauce, light soy sauce, corn starch, edible salt, pepper oil, monosodium glutamate, cumin powder Method: 1. Cut the pork ribs into sections, use light soy sauce, Marinate the rice flour and rice wine for about 10 minutes. In the pot, the pork ribs are fried at more than 180 degrees. The pork ribs are fried to perfection and the surface is browned. 2. Cut the lotus root into slices, slice the green and red peppers and onions, cut the lettuce into strips, and smash the onion and ginger with a knife. 3. Heat a small amount of oil in a pot and sauté onions, ginger, dried chili peppers, peppercorns, galangal, cinnamon, star anise, and tempeh. 4. After sautéing until fragrant, first add the lotus root slices and stir-fry. After the lotus root slices are stir-fried and steamed, add pork ribs, onions, green and red peppers, daylily mushrooms and lettuce in order, and stir-fry appropriately in the middle. When the meat dishes are almost cooked, add dark soy sauce, sesame oil, salt and MSG seasoning. Braised tofu with mushrooms and rapeseed

Materials: soft tofu, oyster mushrooms, rapeseed, green onions, water starch Method: 1. Cut the northern tofu into pieces and put it in salted water for 15 minutes 2. Clean the surface of the oyster mushrooms and make a cross with a knife To enhance the flavor, blanch the rapeseed in boiling water for 30 seconds and wash the rapeseed. 3. Put a lot of oil in the milk pan, heat it up to 70% and fry the tofu. When the surface is golden and hard, remove it and set aside. 4. Put a little oil in another pot. Add green onions and sauté until fragrant, add oyster mushrooms, water tofu, rapeseed and stir-fry, add light soy sauce, oil, salt, chicken powder seasoning 5. Add appropriate amount of cold water and simmer for 2 minutes, add water starch to thicken before serving. It is an appetizer and satisfies cravings. It is simple and easy to learn. It is a good way to accompany wine and dinner, or to entertain guests at home. Hand-shreded eggplant

1. Cut the eggplant into sections, steam for 15 minutes, remove and break into small strips 2. Prepare the sauce: 2 spoons of light soy sauce, 2 spoons of rice vinegar, 1 spoon of spicy oil, appropriate amount of salt, 1 tablespoon of oil, mix well 3. Pour it on the long eggplant 4. Make minced garlic, millet and pepper, put it on the long eggplant, sprinkle appropriate green onions, pour in boiling oil, stir and eat. It is an appetizer and satisfies cravings. It is simple and easy to learn. It is a good way to accompany wine and dinner, or to entertain guests at home.