Ingredients: 500g beans, dried seaweed 10 slices, appropriate amount of onion and ginger, 5 slices of garlic cloves, 5g bean sprouts 15g soy sauce, 2g sugar, appropriate amount of salt, a little chicken essence and appropriate amount of sesame oil.

Exercise:

1, prepare all ingredients, soak dried seaweed in clear water, mince onion, ginger and garlic, mince dried seaweed, and take out sprouts for later use;

2. Heat the wok to oil, pour in the washed and cut beans and stir fry until the skin of the beans shrinks;

3. Add onion, ginger, garlic, sprouts, dried seaweed and stir-fry until fragrant. Add soy sauce, sugar and a little salt and stir well. Finally, add a little chicken essence and pour in sesame oil.

4, all stir fry evenly and turn off the fire.

Tip: Stir-fry beans without water. Stir-fry until the skin of the beans shrinks, then add the onion, ginger and garlic seasoning and continue to stir-fry, so that the dried sesame oil will glow after the beans are fried.

Braised eggplant slices

Ingredients: eggplant 400g, vegetable oil 500g, soy sauce 30g, cooking wine10g, sugar13g, refined salt 3g, monosodium glutamate 2g, chopped green onion 2g, Jiang Mo 2g and clear water100g.

Practice: 1. Cut off the handle of eggplant, wash the pedicle, cut into big forks and set the plate like a water chestnut.

2. Put the wok on a big fire, add vegetable oil, heat it to 50%, pour in eggplant, stew and fry until the oil boils. When the eggplant is tender, pour the oil into a colander and control the oil.

3. Put the wok on a big fire, sprinkle with chopped green onion and Jiang Mo, add water, pour eggplant, add cooking wine, soy sauce, sugar and refined salt, and turn it over a few times.

4. After boiling, cover the wok and simmer for about 1 min.

5. When the soup is scarce, stir fry for a few seconds, add monosodium glutamate and vegetable oil 15g, and shake the wok several times until the marinade is thick.