Tiger skin pepper roasted eggplant food: long eggplant; Green pepper; Tomato; Onion; Garlic; Ginger; Edible oil; Salt; Cassava starch; White sugar; Practice 1: Wash and cut the long eggplant, sprinkle a little wheat flour and mix well, and wash the green pepper and remove the seeds; 2. Wash and chop onions and garlic, wash tomatoes and cut them into small pieces, stir cassava starch with tap water evenly, put oil in a hot pot and cool, burn to 80% oil, fry eggplant and pepper until soft, and drain oil; 3. Leave the bottom oil in the bottom pot, add the onion and garlic and stir-fry until fragrant, add the tomato pieces and stir-fry and divide the water into chips, drain the water, salt and sugar to boil, drain the cassava starch and boil, add the long eggplant and pepper and stir well.

Roasted corn with salted egg yolk raw materials: 300g canned sweet corn, 3 duck egg yolks, water starch (corn starch) 100g, and appropriate amount of oil: 1. Steam duck eggs in yellow 10 minutes until cooked. 2. Use a spoon to grind the steamed duck egg yolk into powder. 3. Pour out the bottled corn, drain the water, and sprinkle the water starch on the corn and mix well. 4. Let every corn be evenly stained with cassava starch. Remember not to let sticky rice stick together and screen out the excess cassava starch. 5. Add some oil to the pot, more than the consumption of corn. Cook for 7 minutes, fry in corn until golden on both sides. Take it out and control the oil. 6. Put the base oil in the pot again, and be careful not to get too angry at this time. Add duck egg yolk and stir fry. 7. After the duck eggs turn yellow, pour in the fried corn and stir fry.

Eight-treasure rice method 1. Dried longan, dried blueberry, preserved rice, jujube, coix seed, lotus seed, peony bark, walnut kernel. 2. Wash Coix seed directly, put it in a dish and soak it in 100g water. 3. Wash the lotus seeds and soak them in tap water 10min. 4. Wash the steamed rice. 5. Coix seed and lotus seed are steamed with big fire until they are in full bloom. 6. Put the fermented rice into a porcelain bowl, add sugar and water, mix well, and steam over high fire until cooked. 7. Take out the steamed rice. 8. Stir well and sprinkle. 9. Wash and drain the coix seed after it leaves the nest. 10. The steamed lotus seeds are also drained. 1 1. Wash jujube, peel and cut into small pieces. 12. Dry clean blueberries, cut peony bark into small pieces, and cut longan pulp into 0.3 cm thick particles. 13. Grease the plate directly, and put jujube, lotus seeds, dried blueberries, longan slices and peony bark into a porcelain bowl. 14. Then spread the coix seed evenly. 15. Put half the cooked rice into the bowl. 16. Smooth it with a spoon. 17. Sprinkle the remaining lotus seeds on it. 18. Add walnuts. 19. Put the other half of the rice, press it firmly with a spoon and put it in the pot. 20. Steam for another 30 minutes and take it out. 2 1. Just put it on the plate and it's done.