Method:

1. Meat filling + one egg white + minced onion + 1/3 of the water of the meat filling, season and stir well. You can marinate it for a while. The recipe contains onion and ginger juice. I only added onion to save trouble. You can season it according to your own habits.

2&3 Cut the eggplant into eggplant box shapes and sandwich the meat filling in the middle to make a box.

4 Beat the eggs and water evenly at a ratio of 1:1. The amount should be enough to cover the eggplant.

5. Place the eggplant box in a deep bowl or dish, pour the egg juice on top, and steam for 12 minutes.

6 After taking it out of the pot, add some chopped coriander for color and fragrance, and then drizzle with seafood soy sauce. In one word - fresh. Be sure not to skip this step, otherwise the taste will be very different.

Ingredients: 600g live shrimp, 10g scallions, 10g ginger, 10g garlic, 3 tablespoons sugar, 2 tablespoons vinegar, 1 teaspoon dark soy sauce, 1 tablespoon rice wine, 1 teaspoon salt, 1 A small spoon of dry starch

Method:

1) Wash and dry the shrimp, and remove the shrimp lines.

2) Slice onion, ginger and garlic separately.

3) Heat the oil pan. When the oil temperature reaches 50% hot, add onion, ginger and garlic and sauté until fragrant.

4) Add the shrimp.

5) Add salt, sugar, rice wine, dark soy sauce, 1 tablespoon of mature vinegar, and stir-fry over high heat for 2 minutes.

6) Add 1 tablespoon of mature vinegar, mix the dry starch into starch water to thicken it, and stir-fry evenly.

Ingredients: appropriate amount of frozen corn kernels; appropriate amount of sugar; 1 packet of milk; a little salt; a little cooking oil

Method

Pour corn kernels and milk into the pot , cook over medium-low heat, stirring while cooking.

After the corn kernels are cooked, add an appropriate amount of sugar and a little salt, and turn to high heat to reduce the juice. Keep stirring with a spoon the entire time.

When the milk is almost dry, add a little oil to reduce the juice.