Ingredients for scrambled eggs with tomatoes: 3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, appropriate amounts of salt and MSG, and 1 tablespoon of sugar. Production process: 1. Wash the tomatoes, blanch them in boiling water, peel and stem them, and slice them for later use. 2. Crack the eggs into a bowl, add salt, stir well with chopsticks and set aside. 3. Heat 3 tablespoons of oil in a wok, add eggs into the pan and fry until cooked. Set aside. 4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and stir-fry for a while, add the eggs and stir-fry a few times and serve. Cooking techniques: When frying this dish, it should be cooked quickly. Although this dish is the most common home-cooked dish, the quality of the stir-fry can be seen at a glance. This is called cooking technique. Adding water starch to eggs can make the eggs taste smoother. Ingredients for over-oiled meat: 200 grams of pork tenderloin. Accessories: 20 grams of winter bamboo shoots, 15 grams of fungus (water-fat), 25 grams of cucumber, 20 grams of starch (broad beans), 120 grams of eggs. Seasoning: 5 grams of garlic (white skin), yellow soy sauce. 3 grams, 3 grams of balsamic vinegar, 3 grams of pepper, 10 grams of green onions, 15 grams of soy sauce, 3 grams of ginger, 2 grams of salt, 5 grams of rice wine, 3 grams of MSG, 10 grams of sesame oil, 35 grams of lard (refined) for cooking Method 1. Remove the membrane, white tendons and fat from the shoulder meat (tenderloin), and place it horizontally on the cutting board; 2. Use the flat knife cutting method to turn the raw materials and slice them into long strips with a thickness of 0.33 cm; 3. Then flatten them Place on the chopping board, then cut diagonally with a straight knife into oblique rectangular slices 6.6 cm long and 4 cm wide; 4. Peel the winter bamboo shoots, wash them, and cut them into pieces as big as the meat; 5. Wash the cucumbers and cut them into pieces as big as the meat. Slices of the same size; 6. Pick the stems of the fungus, wash them, and cut the large ones into small pieces; 7. Remove the roots from the green onions, wash them, and cut them into pieces the size of green beans; 8. Peel and cut the ginger into rice, and remove the stems and cut the garlic cloves. Thin slices; 9. Put the cut meat slices in a bowl, add yellow sauce, pepper, soy sauce, and salt, mix well and marinate for half an hour; 10. Blanch the winter bamboo shoots slices, cool them in water and put them in a small bowl; 11. Add fungus and fungus to the winter bamboo shoots bowl Mix cut cucumber slices, 50 ml of chicken broth, rice wine, monosodium glutamate, soy sauce, and wet starch to make a gravy; 12. Turn on the wok over high heat, add lard and heat until 50% hot, add the marinated meat slices, and quickly use chopsticks to stir Pour into a colander and drain off the oil; 13. Put the wok back on the heat, add lard, add onion slices, minced ginger, and garlic slices and stir until fragrant, then add the well-oiled meat slices. Cook it with vinegar first, then pour in the prepared gravy, toss and stir-fry evenly, pour in lard and serve. Key points of the process: 1. The dish "Oiled Pork" uses oil to transfer heat and is famous for its over-oiled meat. The heat is the most important for this dish and is the key to success or failure. The oil temperature during operation is required to be around 165°C, and over-oiling is the best, which can make the meat slices flat and stretched, smooth and neat, neither dry nor hard, and golden in color. If the oil temperature is too high, the meat slices will stick to each other and become burnt on the outside and inside. If the oil temperature is too low, it will easily become mushy and deformed, and the meat slices will become dry and hard. 2. The meat slices should be soaked for sufficient time to ensure the texture and flavor of the dish. Stir several times to make it more moist and even, and cover it with a damp cloth to prevent it from drying out. 3. During the heating and seasoning process of this dish, vinegar is used to season. The vinegar should be added at the right time, in moderation, and in the right amount to achieve the purpose of removing the fishy smell and increasing the aroma. The firepower must be sufficient during operation and the timing must be good. 4. Clean cooked lard must be used to cook this dish so that the dish can bring out its proper flavor. Lard made from fat meat is inferior, and other fats are even less effective. Main ingredients of lettuce with black bean sauce and dace: lettuce with auxiliary ingredients: tempeh with dace and garlic Seasoning: salt, monosodium glutamate, sugar, sesame oil, cooking wine, soy sauce, cornstarch Cooking method: 1. Wash the lettuce and cut it into sections, add garlic Cut into pieces and set aside; 2. Put the pot on fire and pour the oil, add the lettuce and stir-fry until the color is bright green, add a little salt, monosodium glutamate and sugar, take it out of the pot and put it on a plate, add a little oil to the pot, add the minced garlic and stir-fry until fragrant. For the dace with black bean sauce, add cooking wine, a little water, MSG, sugar, and soy sauce to taste, thicken the sauce with sesame oil before serving, and pour it into the lettuce. Features: Rich black soy sauce, crispy, tender and refreshing. Crucian carp and tofu soup Ingredients: two crucian carps, green onions, ginger, green vegetables, tofu. Seasonings: salt, cooking wine, pepper, MSG, chicken essence. Steps: Kill and wash the crucian carp, cut the green onion into sections, slice the ginger, wash the green vegetables, and cut the tofu into mahjong pieces. Operation: Heat the oil in the pot and fry the crucian carp until both sides are brown. Add the green onion and ginger and stir-fry. Add the cooking wine and bring to the boiling water. Bring to a boil over high heat, add pepper and cook for 10 minutes. When the soup is thick and white, add salt, monosodium glutamate, chicken essence, green vegetables and tofu and cook for 2 minutes. Pour out and serve. Features: The fish is delicious and the soup is rich in flavor. Operation key: After frying the fish, add boiling water so that the soup will be thicker and whiter. The salt should be added later so that the protein in the fish can be better dissolved in the soup. Do not drizzle sesame oil in the fish soup to avoid affecting the flavor of the fish soup.