First, leeks are strongly recommended recipes: stone pot roasted leeks prepare food in advance: leeks, raw pork, oyster mushrooms, garlic, and green peppers. Specific method: prepare 1 leek in advance, wash it with warm water, cut it into three sections with a knife and put it on the plate for later use. Prepare some seasonings in advance, mash garlic, cut green and red peppers, wash Pleurotus ostreatus, chop it up and put it in a small dish. Mix a portion of seasoning juice, add edible salt, soy sauce, oil consumption, monosodium glutamate and cassava starch into the bowl, and mix well for later use. Heat oil in a hot pan, add minced meat, stir-fry until the color becomes light, add Pixian bean paste, garlic paste and Pleurotus ostreatus, and stir-fry until fragrant. Then add green pepper and red pepper and stir well. If you can't eat spicy peppers, you don't have to put them. After the meat foam is fried and steamed, turn off the heat and put it on a small plate. Put it aside first. After the stone pot is heated, add the leek, smooth a layer of meat foam, pour the juice, cover the pot and stew for 10min. Turn off the fire and mix it twice to eat. It's spicy and delicious. You can eat it again, young and old, Xian Yi.

Second, long eggplant strongly recommended recipes: steamed eggplant strips to prepare food in advance: long eggplant, garlic, millet spicy, green onions. Specific practice: after washing the long eggplant, saw off the head and tail, cut it into thin slices first, then change the knife and develop it into strips, and put it on the plate after cutting. Add edible salt and cooking oil to the long eggplant and stir evenly by hand until the long eggplant does not turn yellow or black. Put the long eggplant on the steamer, pat the water to boil, then cover it and cook it. Prepare 5-7 cloves of garlic in advance, break them with a knife, and then chop them into garlic paste and put them in a small dish for later use. Prepare 2 millet peppers and cut them into rings; Chop the green onions immediately and put them all in the garlic paste. Add sesame seeds, drizzle with boiling oil, then pour in soy sauce, aged vinegar, edible salt, sugar, oil consumption and sesame oil, and mix well. After the eggplant is steamed, take it out one by one and put it on the plate as beautifully as possible. Finally, add the sauce, and this steamed eggplant strip is finished. It tastes delicious, smooth and tender, melts in the mouth, and tastes light, refreshing and not greasy.

Third, the garlic table strongly recommends the recipe: raw pickled garlic moss, prepare food in advance: garlic table, pepper, cinnamon, star anise, dried pepper, old rock sugar. The specific method is: 2. Add 3-5 tablespoons of edible salt, grab it evenly, and marinate it for 4-5 hours to remove the spicy taste of garlic. After the pot is hot, add pepper, cinnamon, star anise and dried Chili, and stir-fry with slow fire to get the fragrance. Pour a bowl of cold water, add old rock sugar, soy sauce and rice vinegar, mix well and bring to a boil. After boiling, turn off the fire, filter out the seasoning, leave only the seasoning juice in the pot, and put it aside to cool for later use. After the garlic is pickled, put it in a completely oil-free and water-free container. Don't clean it. Put it in. Pour in the cold sauce, add a little high-concentration pure grain wine, cover the dust cover tightly, and marinate 1 day.