First, tomato eggplant:

1. Mix a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of vinegar, a spoonful of oil consumption, half a spoonful of sugar, a spoonful of starch and half a bowl of water evenly.

2. Peel the eggplant and cut into pieces. Add two spoonfuls of starch and stir well. Add eggplant and fry until cooked.

3. Put the minced garlic into the oil, heat it, and stir fry. Add tomatoes and stir-fry the juice. Add green pepper and eggplant and stir-fry for a while.

4. Pour in the sauce and cook until thick.

Second, the cabbage stewed bean bubble:

1. Food preparation.

2. Heat the minced garlic and millet until fragrant, stir-fry the cabbage until soft, and pour in the tofu.

3. Add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of bean paste and a little sugar, stir well, add half a bowl of starch water, stew for two minutes, add green pepper, stir well, and then take out the pot.

Third, hot and sour potato shreds:

1. Prepare ingredients.

2. Slice the potatoes, wash the starch and drain the water. The oil is hot, and the minced garlic is spicy and fragrant.

3. Add shredded potatoes and stir fry for a while, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of vinegar and a little salt, stir fry evenly and sprinkle with onions.

Fourth, dry pot cauliflower:

1. Prepare ingredients.

2. Blanch cauliflower for two minutes, stir-fry minced garlic and millet, add a spoonful of bean paste and stir-fry in red oil.

3. Add cauliflower and stir-fry evenly, add a spoonful of soy sauce, a spoonful of oyster sauce, half a spoonful of white sugar to refresh, and pour in green pepper and stir-fry for a while.