Baked eggplant with tomato: 1 long eggplant, 1 tomato, 1 pepper, 3g sugar, 3 garlic cloves, 5g rice wine, 5g soy sauce, 5g rice wine, a little monosodium glutamate, sesame oil, salt and starch. Practice: 1. Clean all the ingredients, cut them into hob pieces, and cut tomatoes into small pieces. 2. Bring the wok to a boil and add some oil. After the oil is boiled, add a small piece of eggplant and stir fry until the eggplant skin becomes wrinkled, loose and yellow. 3. Add onion and garlic and stir fry, then pour in tomato and stir fry. 4. Add rice wine, soy sauce, sugar and salt and mix well. 5. Add a proper amount of cold water to cook. After drying, put the pepper into the boiled juice and stir well. 6. Pour in a proper amount of water starch, then pour in a small amount of monosodium glutamate, pour in sesame oil, stir well and turn off the fire.

Steamed spare ribs with taro practice: 1, food solution: slice ginger, slice green onion, peel and slice sweet potato (a small piece is easy to cook). 2, ribs solution: buy a small piece of ribs, clean the tap water, drain the water. Prepare a bowl and put the sheep in it. Add a teaspoon of sugar (to enhance the flavor) and a teaspoon of cooking oil (to make the ribs tender), add a few grams of ginger (to remove the fishy smell) and mix well, then put it in the refrigerator for 3-4 hours. 15 minutes after leaving the refrigerator, before steaming in the pot. Add 1 spoon white pepper, garlic paste and fermented wine, and add 1 spoon light soy sauce to taste. Finally, sprinkle starch water and mix well. The purpose of sprinkling starch water is to lock the taste and moisture in the ribs. 3. Prepare a plate in advance and put the sweet potato flat on the plate. Boil, steam 10 minutes. 4, 10 minutes, open the lid and smooth the surface of the marinated ribs. Open the red and steam for 15 minutes. 5, 15 minutes to steam, take out the pot, sprinkle with onion, pour in boiling oil, and pour in soy sauce to taste. Just stir it evenly.

Lotus pond snack: a short lotus root; More than half of carrots; Dried fungus; Dutch beans; Salt; Monosodium glutamate; Vegetable oil method 1, peeled lotus root, washed slices, soaked in cold water, peeled carrot, washed slices, pedicled auricularia auricula, boneless peas and washed for later use. 2. Boil the water in the pot, then put the lotus root in order, then soak the carrots and peas in the water, take them out slightly, finally add the fungus, cook for a while, take them out, wash them and control them to dry. 3. Cook the vegetable oil in the pot for seven times, pour in the ingredients and stir fry together, then add salt and monosodium glutamate, stir fry again and stir fry until the peas are completely broken.