Stir-fried eggplant with garlic raw materials: long eggplant, salt, egg yolk, onion, garlic paste, sugar, soy sauce, chicken essence powder, cassava starch, bone soup and oil. Practice: 1. Peel and wash the long eggplant, cut it into thin slices, then cut it with a cross knife, marinate it with salt, pat dry the starch and dip it in egg white powder; 2. Put the oil in the pot. When the temperature is 4 minutes, add eggplant slices and fry until golden on both sides. 3. Leave the remaining oil in the pot, add the oil into the onion, ginger and garlic, stir fry, pour a little bone soup, salt, soy sauce, sugar, chicken powder and water starch, and finally pour it on the long eggplant.

Sausage and garlic steamed oil wheat vegetable raw materials: oil wheat vegetable, green pepper, onion, ginger, garlic, sausage, oil, soy sauce, sugar, salt and starch. Practice: 1. Wash and filter the lettuce, put it on a chopping board, omit the roots, then divide the whole plant, put it in a steaming pan and flatten it, and steam it in a pot for 6-8 minutes until it is cooked. 2. Under the premise of steaming the meat, wash and cut the green peppers, wash and chop the onions, and peel and chop the garlic cloves. 3. Boil the pot without any oil. Spread the sausage into strips and put it in a wok. Fry both sides with low heat, and then take out the pan. Put the cooked vegetables on the chopping board and cut them into flocs. 4. Take out the steamed oil wheat dish, pour the juice from the dish into a large bowl for preparation, and cover the cooked oil wheat dish with shredded ham. 5. Boil the wok and put oil. When the temperature is 30% to 40%, put the pepper rings in a wok and fry until fragrant. Add chopped garlic into a wok and stir-fry vegetable juice in a small dish. Add fresh soy sauce, sugar and salt to taste and thicken with coarse flour. 6. Stir and thicken the sauce cooked in the pot, pour it on the surface of the sausage-oil wheat dish, sprinkle shallots on the soup plate, and the dish will be ready.

Sweet and sour poached eggs raw materials: raw eggs, sugar, soy sauce, rice vinegar; Practice: 1. Add a little oil eggs to the pot and fry them with slow fire until they are golden on both sides. 2. Put the boiled poached eggs in a neat pot, add two spoonfuls of soy sauce, two spoonfuls of sugar and one spoonful of rice vinegar. Half a bowl of water is about flush with poached eggs, and simmer until the poached eggs become darker in color and the gravy becomes sticky. Sprinkle some white sesame seeds; Tip: poached eggs can be very tender. Because the marinade will be cooked later, this bibimbap need not be dried. Very delicious. Don't bother to put an octagonal and a little white pepper. It tastes rich and colorful.