How to make cold broccoli, sweet and sour pineapple, and Lu-flavored braised eggplant, so they taste great? Salad Broccoli

Food: Broccoli, salt, white sugar, sesame oil Method: Break off the broccoli florets and soak them in light salt water; boil a pot of hot water, add a little vegetable oil and salt, and assemble the broccoli Go in and pick it up immediately when the water boils again; bathe the broccoli in cold boiled water, then change to ice and soak it in small water; pick up the broccoli and dry it, add an appropriate amount of salt, a little white sugar, and sesame oil and mix well to make sweet and sour pineapple

Ingredients: 1 pineapple, 50 grams of black fungus, appropriate amount of cornstarch, cooking oil, salt, and light soy sauce. Method: soak black fungus and cut into slices, peel and slice pineapple. Add some oil to the rice pot, add the pineapple and black fungus and stir-fry. Wash and cut the green and red peppers into strips, chop the garlic cloves, and soak them in light salt water; boil a pot of hot water, wash and cut the eggplants into strips, and soak them in light salt water for 10 minutes. Take a small plate and add salt and dark soy sauce

Add appropriate amount of water and cook for a while, then change to ice and soak in small water; pick up the broccoli and dry it, heat the oil in the pot, add the eggplant that has been squeezed out of the water, cook the eggplant until it becomes loose, remove it, drain the oil, add an appropriate amount of salt, and a little white Stir sugar and sesame oil evenly, then add salt and light soy sauce, stir well, and thicken with water starch. Key points for making: Soak the pineapple in light salt water, add an appropriate amount of salt, a little sugar, and sesame oil, stir evenly, and then soak it in cold water. The taste will be better. Lu-style braised eggplant

Method: Prepare all the ingredients, wash and cut the green and red peppers into strips, chop the garlic cloves, and soak them in light salt water; boil a pot of hot water for the eggplants, wash and cut them into strips, and soak them in light salt water. 10 minutes, take a small plate and add salt, dark soy sauce, light soy sauce, vinegar, sugar, MSG, and minced garlic.

Mix the cornstarch powder evenly to form a sauce and set aside. Heat the oil in the pot, add the squeezed-out eggplant and cook until the eggplant becomes loose. Remove and drain the oil. Leave a small amount of oil in the original pot to sauté the ginger and garlic until fragrant. Add the green and red pepper and stir-fry evenly. Pour in the fried eggplant and stir-fry. Stir-fry, pour in the stir-fried sauce and stir-fry evenly, pour in a small amount of sesame oil, stir-fry evenly and sprinkle with coriander before serving.