1. Stir-fried eggplant with Sanwei sauce Materials: 2 long eggplants, green peppers 1, and red peppers 1.
Seasoning: oil, salt, starch, garlic slices, bean paste, ginger slices, onion segments, soy sauce and sugar (a little).
Practice: 1. Wash eggplant, cut open the pedicle and cut into pieces; Remove the pedicels, seeds and slices of green pepper and red pepper. 2. Heat the oil in the pan, add ginger slices, onion slices and garlic slices (you can add a little when taking out the pan, which is more fragrant) and stir fry, then add eggplant slices, green pepper slices and red pepper slices and stir fry with soy sauce, then add appropriate amount of water, add salt and sugar and stir fry evenly, stew until the eggplant is almost cooked, add the remaining garlic slices, stir fry evenly and thicken.
2. Baked tomato with onion Material: 250g onion (half a catty of onion) and 2 tomatoes. Seasoning: oil, tomato sauce, salt, vinegar, sugar, water starch, chicken essence.
Practice: 1. Peel onion and cut into pieces; Wash tomatoes, remove pedicels and cut into pieces. 2. Put the wok on medium heat, put the oil to 50% heat, add the onion and tomato pieces and stir-fry until cooked, then remove and drain the oil. 3. Leave a little oil in the wok, add tomato sauce after heating, stir fry until cooked, add a little water, add salt, vinegar, sugar and chicken essence. 4. After the soup is boiled, add the fried onion and tomato, stir well and thicken.
3. Cold bamboo shoots and cucumber materials: cucumber 100g, cooked bamboo shoots 50g, fungus 20g, and a little sweet pepper.
Seasoning: Jiang Mo, minced garlic, vinegar, bean paste, salt, sugar and sesame oil.
Practice: 1. Wash bamboo shoots and sweet red peppers and slice them; The cucumber is smashed with a knife and cut into sections; After soaking the fungus, tear it into small flowers and blanch it with boiling water. 2. Mix vinegar, sugar, sesame oil, soybean paste, salt, minced garlic and Jiang Mo to make sauce. 3. Put the bamboo shoots, red sweet pepper slices, cucumber segments and auricularia into the dish, add the sauce and mix well, and marinate for about 20 minutes.
4. Stir-fried dried tofu five diced materials: 250 grams of dried tofu, 50 grams of winter bamboo shoots (peeled winter bamboo shoots), 25 grams of water-soaked mushrooms, 50 grams of carrots and 50 grams of cucumbers. Seasoning: chopped green onion, Jiang Mo, cooking wine, salt, sesame oil and monosodium glutamate.
Practice: 1. Wash dried tofu and winter bamboo shoots; The mushrooms are pedicled and washed; Peel and wash carrots; Wash the cucumber clean. Cut all the above materials into pieces, blanch the winter bamboo shoots and carrots in a boiling water pot, take them out, and control the water to dry for later use. 2. After the oil is heated, add chopped green onion and Jiang Mo, stir fry, add dried bean curd, diced mushrooms, diced winter bamboo shoots, diced carrots and diced cucumbers, add cooking wine, salt and monosodium glutamate to taste, and pour sesame oil to take it out.
5. Fried ham with tofu Material: tofu 250g, ham 100g. Seasoning: chopped green onion, Jiang Mo, salt, monosodium glutamate and water starch.
Practice: 1. Tofu is cut into pieces 0.7 cm thick and 3 cm square, and ham is cut into pieces of the same size. 2. Put the pot on the fire, add water to boil, put it in the tofu, boil it, take it out and put it in a cold water basin, and then drain the tofu. Dry the pan and drain the oil. When the oil is hot, add chopped green onion and Jiang Mo, add tofu slices, ham slices and salt, stir well, and thicken with water starch.