Put oil in the pot, and the oil must be heated before putting down the dishes. Stir-fry Chinese cabbage and bean sprouts over high fire. When they are almost cooked, put a little less salt first and taste the salt. It is not enough. Soy sauce should be of good quality. I have used Haitian brand for more than 20 years, and it was also introduced by a friend. Three varieties, two is enough: super gold label soy sauce king, and cold salad. Super straw mushroom is used for coloring in braising or stewing. Put a little less first, lighter than your target color, because you need to add soy sauce. When braised pork or beef and mutton, it is best not to put salt, but to add soy sauce.

First, the simplest method of eggplant:

Cut the eggplant into oblique pieces, fry it in an oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

Fuel-saving method: cut the eggplant into oblique knife pieces, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic and stir-fry it, pour in the eggplant, stir-fry it a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate.