The first step: prepare eggplant food in advance: long eggplant, soy sauce, oil consumption, rice wine, white sugar, soy sauce, tapioca starch, Dongru and so on. Step 1: Prepare a long eggplant in advance, remove the head and tail, cut off the skin, split it in two, steam it in water for ten minutes. Process 2: Add one scoop of soy sauce, one scoop of oil consumption, two scoops of rice wine, three scoops of white sugar, one scoop of soy sauce, one scoop of tapioca starch, appropriate winter shavings, and half a bowl of cold water to the bowl, mix well, and adjust the sauce as required. Process 3: Steam the eggplant, divide the long eggplant into two halves, and then cut a knife on each half of the long eggplant, without cutting it, and reserve it. Process 4: Oil consumption in the pot, put the long eggplant into slow fire and fry it until golden brown, pour in the seasoning juice until it is digested and absorbed evenly on both sides, collect the juice, sprinkle with onion and white sesame seeds and serve.

The second way: garlic-flavored mushroom food is prepared in advance: mushrooms, garlic, millet pepper, oil consumption, soy sauce, monosodium glutamate, white sugar and so on. Step 1: Wash the shiitake mushrooms, the roots and the top of the head are unnecessary, then cut the shiitake mushrooms into thin slices with a thickness of one centimeter, and draw several cross knives on both sides for reservation. Prepare some garlic in advance, and then stir the garlic into minced garlic. Process 2: Heat oil in a hot pot, add half of minced garlic, stir-fry with slow fire until fragrant, cook until golden brown, add a spoonful of oil consumption, a spoonful of soy sauce, monosodium glutamate and white sugar, cook the seasoning until it melts, pour it into the remaining minced garlic, then pour in a little chopped millet pepper and mix well. Process 3: Add some vegetable oil to the wok, put the mushrooms into the wok and decoct. Both sides need small fire to fry until golden brown. Pour in the minced garlic, add a little water, and grunt for 2 minutes, so that the mushrooms can fully digest and absorb the juice, and finally get some onion segments.

The third way: stir-fry yuba food in advance: auricularia, Pleurotus ostreatus, green and red pepper, onion, garlic, bean paste, soy sauce, oil consumption, tofu skin and so on. Step 1: soak the fungus in advance, wash the Pleurotus ostreatus and cut it into pieces, chop the green and red peppers, and cut the green onions into strips for reservation. Process 2: Boil the water in the pot, add the black fungus and mushrooms after the water is boiled, scoop up the water for three minutes, and scald the bean curd skin in the pot for fifteen seconds. Step 3: Heat the hot oil in a hot pan, add onion, ginger and garlic to stir-fry until fragrant, chopped green and red peppers, stir-fry two spoonfuls of bean paste, add half a bowl of cold water, add one spoonful of soy sauce and one spoonful of oil consumption, pour in fungus, Pleurotus ostreatus and bean curd skin, stir-fry until the juice is completely absorbed, and finally pour in water starch to thicken, sprinkle with winter shavings, and you can go out of the pan.