Raw material preparation of minced meat and tomato tofu: south tofu 100g, minced lean meat 10g, tomato sauce 10g, garlic, onion, salt, starch and oil. Production method: Dice tofu and blanch it; Add oil to the wok and stir-fry minced meat; Stir-fry onion, garlic and tomato sauce with base oil in a wok; Then add minced meat and tofu, season, stew and thicken. Spicy cabbage tofu pot material: homemade Korean spicy cabbage, old tofu, onion, salt, chicken essence, tomato sauce, ginger. Practice: 1. Slice tofu, cut or shred spicy cabbage, and put them in the pot together. 2. Add water and ginger, bring to a boil, add a little tomato sauce (to neutralize a little spicy taste), and then simmer for 1 hour to make the tofu fully tasty. 3.

Ingredients: 50 grams of tomato sauce, 200 grams of bean curd residue, 50 grams of bamboo shoots, salt, monosodium glutamate and sugar, and 50 grams of salad oil. Methods: ① Wash the bamboo shoots, cut them into filaments and blanch them with boiling water for later use. (2) Put the wok on fire, pour salad oil into tomato sauce, pour red oil into bean curd residue, stir fry shredded bamboo shoots for a while, add salt and stir fry with monosodium glutamate. Fried eggplant. Ingredients: two eggplants, half a pot of light salt water, one egg, flour, garlic, soy sauce, soy sauce, tomato sauce, minced meat, cooking wine and starch. Practice: 1, marinate minced meat with cooking wine, soy sauce and starch; 2. Cut the eggplant into hob blocks, soak it in light salt water to remove the astringency, take it out for about half an hour, wash and drain it, wrap it in the batter made of whole eggs and flour, fry it in a pan until the surface is golden, and take it out; 3. Pour out most of the oil, stir-fry the minced meat in the remaining oil until it becomes discolored, add garlic, stir-fry slightly, add tomato sauce, soy sauce and soy sauce, add a little water, cook for a while, pour in the fried eggplant pieces and mix well until it is covered with sauce. Turn off the heat and serve.

Chrysanthemum eggplant ingredients: 300g long eggplant ingredients: 5g carrot, 30g flour, 750g salad oil and 8g wet starch. Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar and 3g of minced onion and ginger. Compilation: 1. Wash and peel the eggplant, cut it into 4cm high piers, and then cut it on the cross section of the pier. 2. Add oil to the spoon, heat it to 70% to 80%, add eggplant flowers, fry until cooked, pour out the oil and put it on the plate. 3. Heat the base oil in the spoon, stir-fry the tomato sauce slightly, add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate, boil, thicken with wet starch, add oil and pour it on the fried eggplant. Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.

Ingredients of tomato and eggplant cake: tender eggplant 250g, meat stuffing 100g. Ingredients: bread crumbs100g, 2 eggs, 30g flour, 8g carrot10g wet starch and 750g salad oil. Seasoning: tomato sauce 30g, sugar 20g, rice vinegar 5g, iodized salt 5g, monosodium glutamate 4g and minced onion and ginger 4g. Production: 1, the eggplant is pedicled, washed and peeled, and the top knife cuts a disk with a thickness of 0.3 cm. Add chopped green onion, Jiang Mo, salt, monosodium glutamate and half an egg into the meat stuffing and stir well. Fold the cut eggplant in half, two pieces, put meat in the middle and dip it in flour. Carrots are cut into elephant-eye slices. 2. Beat the remaining eggs into a bowl and mix well. Hang the eggplant slices stained with flour in the egg liquid, then dip them in bread crumbs and pat them down. 3, put oil in the spoon, burn 50% to 60% heat, put eggplant cakes into the spoon one by one, fry them into jujube red, remove them and drain them. 4. Add base oil to the spoon, heat it, add tomatoes and stir fry, add soup, carrot slices, sugar, vinegar, salt and monosodium glutamate to boil, thicken it with wet starch and pour it on the eggplant cake. Key: pat the eggplant cake evenly when it is stained with residue to avoid falling off when frying.