(1) Cooking:

Raw materials also have a certain relationship!

Eggplant should be slender, preferably when it is just on the market (tender).

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 eggplant into oblique knives, 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 to stir fry, pour eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate.

Second, ribs seaweed soup:

Add cold water to raw ribs and kelp and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.

Three, fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy. Does not contain alkali.

Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash.

The practice of fresh cuttlefish:

Shredded cuttlefish with green pepper:

Cut the cuttlefish into shreds, boil the water in the pot, the water is much less, put the cuttlefish shreds into the water, and remove the water for later use. Never pour water. You can eat it below. Very fresh.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Put the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.

Dried cuttlefish barbecue:

-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End.