Mapo Tofu: Ingredients: chopped green onion, minced garlic, soy sauce and refined salt. Ready-made auxiliary materials of Mapo tofu (bought in supermarket): yellow wine, starch, monosodium glutamate, chicken soup and tender tofu: 1) First, cut the tender tofu into three diagonal cubes, add salt and cook in boiling water for 2 minutes, remove the gypsum smell and drain the water; 2) When the oil rises in the pot, put the prepared Mapo tofu auxiliary materials in it. 3) Add soy sauce, yellow wine, salt and minced garlic and stir fry. 4) Add tofu and chicken soup, 100g, and simmer. 2) Add starch, put it away, add chopped green onion and monosodium glutamate, and the glutinous rice ribs are ready: clean the ribs, cut into pieces, add a little sugar (rock sugar is better), cooking wine, salt, ginger and onion juice, and a little color. Soak glutinous rice in water until it becomes soft. Wash the green beans. Mix ribs, glutinous rice and green beans, and steam in a pressure cooker for 25 minutes (after ventilation). Original pumpkin in microwave oven: Practice: Wash the old pumpkin, dry the surface water with a clean paper towel, then let it stand, let the water evaporate a little, don't peel it, wrap it tightly with plastic wrap, and put it in the microwave oven to cook with high fire. The time depends on the power of the microwave oven, generally ranging from 7,8 minutes to 15, 16 minutes. Take it out, remove the plastic wrap, cut a knife on it, no salt and no sugar, and open it to eat. (waxy and sweet. Original flavor. Sour and hot egg drop soup: 2 eggs, 50g tender tofu, 50g water-borne fungus, 2 tablespoons pepper, 2 tablespoons vinegar, 1 tablespoon soy sauce, sesame oil, salt, monosodium glutamate, chopped green onion and water starch. Practice: 1, beat the eggs evenly in a bowl; Selecting and cleaning Auricularia auricula, tearing into small pieces or shredding; Cut tofu into small pieces or strips for use. 2. Put the wok on a big fire, add 1 tbsp of oil, use a small amount of chopped green onion, pour in about 700g of water, boil tofu, fungus, salt, pepper, vinegar, monosodium glutamate and soy sauce, hook in water starch, mix well, pour the egg liquid evenly into the wok, and when chopped green onion just floats, add sesame oil and sprinkle with chopped green onion to serve. The main point of hot and sour soup is a lot of pepper and vinegar. In addition to eggs, tofu and fungus, other main ingredients can also be added with squid slices and shredded pork according to everyone's taste. This dish can also be directly added with water without frying pan first, and clear soup is better; Chicken powder can be used instead of monosodium glutamate; The wok is easy to use and stir-fry to avoid uneven coagulation and sticking to the bottom of the wok after the water starch is thickened; Beat the egg mixture evenly, and the egg will not be tender if it is cooked for too long. Fried tofu with eggs: 500 grams of tofu, 2 eggs, a little salt, soy sauce and chopped green onion. 1, knock the eggs into a bowl, add a little salt and mix well for later use. 2. Put the wok on medium heat, add appropriate amount of oil, heat it, add shallots and stir fry, add tofu, mash it with a spatula, stir fry a few times, then pour the egg liquid into the wok, add appropriate amount of salt and soy sauce, and stir fry for a while. This dish is simple and delicious. You can mash the tofu before cooking. After adding the egg mixture, don't fry it for too long. The eggs are tender when they are just cooked. Boiled fish: Ingredients: fish 250g, green garlic 150g, celery heart 100g, dried pepper 15g, Pixian watercress 40g, clear oil 200g, soy sauce 15g, monosodium glutamate1g. Production method: 1. Fish with bones and thorns (generally speaking, it is best to choose fish without thorns), cut the fish into pieces 5 cm long and 3 cm wide, put them in a bowl, season them with soy sauce and cooking wine, and mix well with water and bean powder. 2. Wash the green garlic and celery, and cut them into 6.5 cm long segments and blocks respectively. 3. Heat the oil in the pot, dry peppers and prickly ash, fry until brown (don't fry, take the outstanding flavor as the degree), remove and chop. 4. Add green garlic and celery to the crude oil in the pot, stir-fry until it is broken, and serve. 5, the oil in the pot is hot, put Pixian watercress, stir-fry red, add soup (appropriate amount, too much is light; Too little bean powder is easy to fall off, and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl. 6. Pour the fillets into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy. Note: It is highly technical and difficult to make this dish well. However, as long as two spicy and one hemp (Pixian watercress, dried pepper, pepper) and other auxiliary materials are available and made according to the above methods and essentials, satisfactory results can be obtained. Fish-flavored shredded pork: Ingredients: lean meat 150g, vinegar 8g, white sugar 10g, chopped green onion 60g, ginger rice 3g, garlic rice 10g, red pepper powder 10g, cooking wine 4g, bean flour 4g, salad oil 6g, and bean paste making:/ 2. Put the pot on the fire to refuel. When the temperature is 50% to 60%, put the sized shredded pork into the pot, stir-fry it quickly with a spatula until the shredded pork turns white, then add the pickled pepper powder, bean paste, onion, ginger rice and garlic, stir-fry and color, stir-fry for fragrance and adjust the taste; Mao Mao rain sauce, bright oil. Boiled eggplant sprinkled with chopped green onion: raw eggplant 500g, vegetable oil 500g, sweet noodle sauce 25g, white sugar 10g, soy sauce 10g, refined salt 1g, monosodium glutamate 1g, and water starch 25g. Production process 1. Peel the eggplant, cut it into 2 cm square pieces, cut the surface into cross knives, and slice the onion, ginger and garlic for later use. 2. Heat the oil in the pan, then fry the eggplant into golden brown and take it out. 3. Pour the oil in the pot, leaving a little base oil, stir-fry the onion, ginger and garlic with the sweet noodle sauce, add a proper amount of water when it is fragrant, add eggplant, sugar, refined salt, monosodium glutamate and soy sauce at any time, bring to a boil, move to a low heat, and when the eggplant is fully cooked, hook in water starch and bring to a boil. Preserved egg lean porridge: lean meat 1 block (trotters tendon is the best), 2 preserved eggs (lead-free preserved eggs, one healthier and one less sour orange flavor), ginger 1 block, enough water, oil and salt 1 block. Add salt to the rice cooked in porridge in advance: after washing about half a bowl of rice, use 2 tablespoons of oil. Although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which will rot the rice, so it is not greasy. 2. Wash a piece of pork, wipe it dry, sprinkle with 2-3 teaspoons of salt, spread it evenly on the meat, and marinate it in the refrigerator for more than 12 hours before it can be tasted. 3. Boil the porridge water until it is completely boiled. The outside part is cooked hard after heating, and the gravy is sealed inside, so that the meat and porridge are not difficult to eat after being cooked together. Then, when the water boils again, chop the marinated rice and a chopped preserved egg, and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge. 4. Cook on high fire for 20 minutes, then turn to low fire 1.5 hours, and the heat is enough. Porridge is soft, waxy and delicious, and easy to digest. 5. Cook on low heat 1.5 hours later, chop the second preserved egg, take out the cooked lean meat in the porridge, pull it with chopsticks, tear it into shreds, put it back in the porridge with the second preserved egg, and cook the black bean crucian carp soup for the last half hour: basic characteristics: tonifying kidney and promoting diuresis. Nephropathy edema belongs to kidney deficiency, and its symptoms are recurrent edema, mainly manifested as lower body swelling, unfavorable urination, dry mouth, pale face and tepid limbs. Basic ingredients: 30g black beans, carp 1 piece (about 250g), ginger slices 1 piece. Practice: (1) Wash black beans and soak for 3 hours; Wash ginger; Scales, gills and intestines of carp are removed, washed, fried in a pot and slightly fried. (2) Put all the ingredients together in a pot, add a proper amount of water, boil with strong fire, then simmer until the black beans are full and season. Eat meat with soup. Sweet and sour cabbage silk: 6 carrots of Chinese cabbage 1/2 black fungus, 2 red peppers 1 shallots 1 garlic, 2 cloves of olive oil, 30ml of white wine sugar, 5ml of white vinegar 1, 7.5ml of salt and sesame oil [production method]1. Remove Chinese cabbage and garlic. 2. The black fungus and red pepper are pedicled and seeded, washed and shredded respectively; Peel carrots, wash and shred; Peel and chop garlic. Stir-fry sesame seeds in a dry pan. 3. Heat a small amount of oil in the pot, saute minced garlic, shredded fungus and shredded red pepper, pour olive oil, wine and shredded carrot, mix well, put in a bowl, cool thoroughly, add shredded Chinese cabbage, shredded green garlic and remaining seasonings, mix well, put in a plate and sprinkle with sesame seeds.