1 (1) Cooking: 1. The simplest way to cook eggplant: Cut the eggplant into oblique pieces and fry them in an oil pan until soft. Take out the eggplant, pour out the oil, leave a little, and add minced garlic. Fry until fragrant, add eggplant, add Haitian brand light soy sauce, simmer over low heat for 1-2 minutes, add pepper and a little MSG. Fuel-saving method: Cut the eggplant into diagonal pieces, soak it in water for a few minutes, take out a little of the liquid and dry it, add oil to the pot (the amount is about the same as usual for stir-fry), add minced garlic and fry until fragrant, add the eggplant, stir-fry a few times, add Haitian brand light soy sauce, simmer over low heat for a few minutes, add pepper and a little MSG. 2. Spare ribs and kelp soup: Add raw ribs and kelp to cold water and bring to a boil over medium heat. When it's about to open, skim the foam off the face. Turn on the heat, change to low heat, and keep it open but not boiling until the ribs are tender, then add salt. When eating, add pepper and a little MSG to the bowl. 3. How to make fresh cuttlefish and dried cuttlefish. Dried cuttlefish: Soak it in cold water until soft. It will take a few hours. You can change the water in the middle. This will make the cuttlefish chewy. No alkali. Wash the cuttlefish: Peel off the membrane on the cuttlefish, take out the bones and internal organs, and wash them clean. How to make fresh cuttlefish: Shredded cuttlefish meat with green pepper: Cut the cuttlefish into shreds, boil water in a pot with a little more water, put the cuttlefish shreds into the water, remove from the water and set aside. Don't throw away the water, you can eat it below, it's very fresh. Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well. Put oil in the pot, turn on high heat, add shredded pork, stir-fry until cooked, add shredded green pepper, add shredded cuttlefish and stir-fry, add a little water, add salt, pepper, a little MSG, stir-fry for a few times. Dried cuttlefish roasted pork: - Roast pork belly or straight ribs without salt. Cut the cuttlefish into mahjong-sized pieces. Cut the good pork belly into pieces, put oil in the pot, fry the meat (ribs) first, then add the cuttlefish, stir-fry until the water is dry, add cooking wine, add a little Haitian dark soy sauce for color, add Haitian soy sauce, fry for a few times, add water To submerge the fish, cook it over low heat (keep the water boiling but not boiling) for 1-2 hours. If you think it's rotten, drain the water over high heat. Don't make it too dry. Add pepper, a little MSG, a little sugar, and a little spice. Scallions. Finish. Note: There is a kind of dried cuttlefish on the market that is very salty (poor quality). You can only soak it more, and do not add dark soy sauce or light soy sauce when cooking. 4. Stew potatoes: 1. First fry thick potato slices in an oil pan (chopsticks can pass through them), and then stew. 2 a little longer. Tomato and potato soup: First, boil the potato slices (quickly, you can cut them thin) in water. Do not add salt. Turn the water to a low heat. When it is almost cooked, turn to a high heat. Add the tomato slices and cook. Red, tomatoes cannot be cooked to yellow. Add salt, pepper, and a little MSG, and that's it. 5. Cooking shrimps: First, put the shrimps in a bowl and soak them with cooking wine until soft. 1. You can burn winter melon or make winter melon soup. 2. Cut the dried tofu into thin strips and cook together with the dried shrimps. 6. Cooking scallops: Soak the scallops in a bowl with cooking wine until soft, then steam them over water, or crush them with your hands and set aside. Scallops and radish: Cut the best radish into cubes, stir-fry in a pot, add scallops, simmer over low heat until cooked (don't add salt first, the scallops have a salty taste), add pepper and a little MSG, and that's it. Scrambled scallops with eggs: Put the scallops in the beaten egg liquid and fry over high heat until cooked. 7. White cut meat: Pork hind leg meat, cooked whole, cut into thin slices, cut perpendicular to the grain of the pork. Seasoning: Haitian soy sauce, pepper, small sesame oil. Eat with dip. 8. Sausage preparation method: slice into slices, steam over water, steam until tender. You can also stir-fry the green peppers first, then add the steamed sausages and stir-fry. You can also stir-fry the steamed sausage slices in the snow peas when they first come on the market (when they are tender and refreshing), without adding the peppers. 9. Fried chicken wings: Wash and drain the chicken wings, add salt, pepper and a little MSG, marinate for about 1 hour. Pour out the marinated water, then put it in egg white and dip it in bread crumbs. Dip it tightly, then fry it in an oil pan. First fry it on a lower fire until it is cooked through, then use a higher fire to make the outside golden brown. How to make salted dried fish: If the fish is large and salty, you can grill it as pork belly or ribs without adding salt. Cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry for a while, add cooking wine, add water to cover the fish, and cook over low heat (keep the water boiling but not boiling) for 1-2 hours, as long as you think it is rotten. , drain the water over high heat, not too dry, add pepper, a little MSG, a little sugar, and a little chives. Finish. Ingredients for the annual surplus: yellow croaker, tomato sauce, sugar, vinegar, ground beef, chopped green onion, garlic, and diced bamboo shoots. Preparation method: cut the yellow croaker into cross-cuts, add 80% of the oil and fry until cooked, take it out, leave the bottom oil in the pot, and add the above seasonings. , thicken the sauce, pour it on the fish and serve. New year cake Ingredients: red rice cake, white rice cake, sugar, water, Ru powder. Preparation method: Cut the red and white rice cakes into rectangular blocks, dip them in Ru powder and add oil, take them out and place them on a plate. Put sugar water in the pot, when the sugar melts, thicken the rice cake and pour it on the rice cake. Ingredients for Mixed Pacific Swallow: 10 quail eggs, pork swallow, shiitake mushrooms, shin buds, winter bamboo shoots, celery, tripe slices, radish, salt, monosodium glutamate, Shaoxing wine, sesame oil. Preparation method: Mix the quail eggs and pork swallow. Put it into a bowl, slice the above ingredients into slices, drain them, pour them with Shaoxing wine and sesame oil, and place them on top of the ingredients. Stir-fried mustard greens and spring rolls are also essential for New Year’s Eve dinner. Mustard greens mean wealth. Ingredients for Ba Sheng hot pot: shanks, shrimps, fresh squid, oysters, green moths, sashimi, sturgeon sticks, celery shreds, mushrooms, vermicelli, etc. Preparation method: Bring the seasoned hot pot to a boil, and pour it into the pot as you like. Just hit it.

－－－－－－－－－－－－－Next article－－－－－－－－－－－ Spring Festival Family Banquet Recipe Ingredients: 1 yellow croaker, 30 garlic cloves, 2 slices of ginger, 3 green onions , 6 cups of oil, 2 cups of stock. Seasonings: 4 tablespoons soy sauce, 1/8 teaspoon white pepper, 1 tablespoon vinegar, 3 tablespoons sugar, 2 tablespoons water. Preparation method: 1. Remove the internal organs from the yellow croaker, wash it, and dry it with paper towels. 2． Heat the oil, add the yellow croaker and fry until brown, drain the oil and serve. 3． In the remaining oil, fry the garlic cloves until they turn yellow. Leave about 3-4 tablespoons of oil to sauté the onions and ginger slices. Then add yellow croaker, soy sauce, white pepper, wine, sugar and stock, and cook over medium heat until the soup thickens. To make it thick, thicken it with tamarind water and pour some hot oil on it. Bubu Gaosheng Ingredients: 10 pieces of sugar, 10 pieces of rice cake, 2 taels of minced meat, 1 tablespoon of oil, 3 tablespoons of shredded sauerkraut. Seasonings: 1/4 tsp salt, a little white pepper, 1 tbsp each of wine and starch powder, 1/8 tsp sugar. Preparation method: 1. Fry the rice cakes in a little oil until soft (or bake in the oven for 2 minutes). 2． Sauté the minced pork with 1 tablespoon of oil until fragrant, add shredded sauerkraut and seasonings and stir-fry evenly. 3． Wrap the rice cake in 1 tablespoon of the ingredients prepared in step 2 and roll it into a long strip. Ingredients: 4 taels of dried tofu, 4 taels of soybean sprouts, 1/2 carrot, white radish, 1 tael of golden needles, 1 tael of green pepper, 2 taels of shiitake mushrooms, 3 taels each of kelp and bamboo shoots. Seasonings: 1/2 tsp salt, 1 tbsp sesame oil, 1/4 tsp sugar. Preparation method: 1. Soak the golden needles until soft, wash them, put them in a pot and cook for 3 minutes, take them out and squeeze out the water, and cut them into thin strips together with other ingredients. 2． Use 1 tablespoon of oil to fry shredded mushrooms, dried tofu, etc., and add 1/4 teaspoon of salt and 1/8 teaspoon of sugar to taste. Serve out. 3． Stir-fry bean sprouts, kelp shreds, carrot shreds, etc. in a tablespoon of oil. Add 1/4 tsp salt and 1/8 tsp sugar to taste. 4． Pour the ingredients in step 2 into step 3 and mix, pour some sesame oil and mix well. Ingredients for chestnut-roasted chicken: one hen (approximately 1,000 grams in weight), 200 grams of chestnuts, 250 grams of sesame oil (approximately 75 grams of consumption), lard, chicken broth, MSG, white sugar, wet starch, salt water, soy sauce, refined salt, Appropriate amount of garlic and white. Preparation method: 1. The young hen is slaughtered and feathered, and the internal organs, head, and claws are removed, washed, and the neck is cut off. Cut the chicken in half, cut the breast and wings into six pieces, cut the other parts into 2.4 cm square pieces, cut the chicken legs into two sections, cut the chicken neck into 3 cm long sections, and cut the chicken wrists into four pieces. , cut into small checkered patterns, use a knife to cut the chestnut shell surface into a straight line, put it into a boiling water pot, cook on a high fire for 5 minutes, take out the shell, and peel off the inner skin; 2. Place the wok over high heat, add sesame oil, and heat until it is 70% hot. Add the chicken pieces and fry for 5 minutes. Remove with a slotted spoon, drain away the remaining oil in the pan, and add chicken broth, chestnuts, soy sauce, refined salt, white sugar, and chicken pus. , liver, cook over high heat for 10 minutes, until the meat is tender and the chestnut powder is glutinous, add lard, monosodium glutamate, garlic white, dilute with wet starch to thicken, remove from the pot and serve. Spring Festival Family Banquet Healthy Menu Bamboo Bao Ping An (Double Flavor Bamboo Shrimp) Ingredients: 500g live bamboo shrimp, 10 quail eggs Ingredients: 100g broccoli, a little green onion, ginger slices, Φ? Seasoning: 100g white sugar , 10 grams of white vinegar, 20 grams of cooking wine, appropriate amount of Lee Kum Kee tomato sauce, refined salt, MSG, cornstarch, and appropriate amount of salad oil. Preparation method: 1. Cut off the whiskers from 10 bamboo shrimps, cut them open from the back with a razor blade, and remove the shrimp lines. 2． Boil the quail eggs and peel them, wash the broccoli and cut it into small florets. 3． Remove the heads, shells and tails of the other bamboo shrimps, cut them twice with a razor blade, stir them with a little salt, cornstarch and egg white and set aside. 4． Put salad oil in the pot and heat until 7 to 8 degrees Celsius is mature (150℃~200℃). Put the shelled bamboo shrimp into the pot, fry until red and yellow and cooked, take out and pour out the salad oil. Leave a little oil in the pot, sauté the onion and ginger until fragrant, add the prawns, cook a little white vinegar, add sugar, refined salt, tomato sauce, water, simmer until the juice is thick, take it out and place it around the disk. 5． Blanch the broccoli in boiling water until it turns green. Add a little salt and MSG in a pot and stir-fry evenly before placing on a plate. 6. Heat the peeled shrimp balls in oil, add green onions, ginger, quail eggs, shrimp balls, cooking wine, refined salt, and MSG, stir-fry evenly and add a little gravy, then take it out of the pan, place it in the middle of the broccoli, and you're done. Meaning: It represents people's yearning for peace, health and yearning for a better life. The icing on the cake (celery branch slices) Ingredients: 200 grams of celery, 400 grams of clean cuttlefish Ingredients: a little green onion, ginger slices, appropriate amount of carrots, 1 egg white Seasoning: 10 grams each of refined salt, monosodium glutamate, and chicken essence, 100 grams of salad oil (Consumption about 50 grams), cornstarch, and a little sesame oil Preparation method: 1. Wash the celery and cut it into sections, blanch it in boiling water and set aside. 2． Cut cuttlefish slices into thin slices, marinate with egg white, cornstarch, and refined salt for about 10 minutes and set aside. 3． Heat the salad oil in the pot, then add the cuttlefish until cooked. 4． Leave a little oil in the pot, sauté the onions and ginger until fragrant, then add celery, cuttlefish and seasonings and stir-fry together. Finally add a little gravy, drizzle with a little oil and serve. Meaning: The sesame flowers are blooming steadily, and they will be even better next year. Fengdeng (Assorted Pine Nuts and Corn) Ingredients: 50 grams of pine nuts, 1 can of corn kernels Ingredients: 50 grams each of diced carrots, diced cucumbers, and diced shrimps Seasonings: 10 grams each of refined salt and MSG, 50 grams of salad oil, and a little cornstarch Method: 1. Blanch the ingredients and corn kernels in boiling water and set aside. 2． Fry the pine nuts in warm oil until fragrant and crispy. Take them out.

3． Heat a little oil in the pot, stir-fry the assorted diced vegetables, add seasonings, add a little corn starch and gravy, take it out of the pot and put it on a plate, sprinkle the fried pine nuts on top and serve. Meaning: Seeing this dish reminds people of the harvest and festive scenes in the coming year. Jixiang Ruyi (Crispy Chicken Roll) Ingredients: 400g chicken breast, 50g ham strips Ingredients: 30g each of onion and shredded ginger, 2 eggs, a little bread crumbs Seasoning: 10 each of refined salt, monosodium glutamate, pepper, and cooking wine Gram, 500 grams of salad oil (approximately 50 grams consumed), appropriate amount of cornstarch, a little pepper salt, 10 grams of Lee Kum Kee light soy sauce. Method of preparation: 1. Use a razor blade to cut the chicken breasts into 4 cm and 2 cm wide slices, marinate them with onions, ginger, cooking wine, refined salt, pepper, and MSG for about 10 minutes and set aside. 2． Lay the chicken breast flat, add ham strips, green onion and ginger shreds, then roll it into a tube and dip it in cornstarch evenly, then dip it in egg liquid and finally roll it in bread crumbs and dip it evenly and set aside. 3． Pour clear oil into the pot, heat until medium-done (about 80℃~90℃), add chicken rolls, dip and fry until golden brown and cooked, then place on plate and eat. Meaning: It expresses people's hope for good luck in the coming year. Every year there is more than enough (braised Yellow River carp) Ingredients: 1 Yellow River carp weighing about 750 grams Ingredients: shredded mushrooms, shredded winter bamboo shoots, 30 grams each of green onion, ginger and garlic, 1 egg Seasoning: 1000 grams of salad oil (approximately 100 grams consumed ), 50 grams of cornstarch, cooking wine, refined salt, MSG, 10 grams each of Lee Kum Kee dark soy sauce, appropriate amount of stock. Preparation method: 1. Remove the scales, gills and internal organs of the carp, wash it and place it on a cutting board. Use a knife to cut both sides of the fish body into flakes, then marinate it with a little salt, MSG and cooking wine for about 10 minutes and set aside. 2． Stir eggs and cornstarch into a paste, smear it on the fish, put it in a 7-8 mature (150℃-200℃) oil pan and fry until golden brown. 3． Leave a little oil in the pot, stir-fry the onion and ginger ingredients, then add a little stock and seasoning, then put the fried fish into the soup and cook it thoroughly, and it is ready to eat. Meaning: It indicates improvement in life and prosperity in the coming year. Yushu Guaqian (roasted mushrooms with cabbage) Ingredients: 200g of fermented shiitake mushrooms, 200g of Shanghai greens Ingredients: a little shredded green onion and ginger, appropriate amount of carrot Seasonings: 10g each of refined salt and MSG, 20g Lee Kum Kee oyster sauce, cornstarch, A little gravy, 50 grams of salad oil, a little sesame oil, an appropriate amount of fresh soup. Preparation method: 1. Wash the Shanghai green picks and blanch them in boiling water (it’s best to add a little salt and oil to the water), then add refined salt and MSG in the pot, stir-fry them and put them on a plate. 2． Heat a little oil in the pot, add shredded onion and ginger, water-frozen mushrooms, fresh soup, oyster sauce, salt, and MSG, cook until cooked through, add a little gravy, then pour sesame oil on top of the pot, and cover the vegetables. edible.

Meaning: Money will flow in the coming year and your career will be prosperous