Braised tofu 1 Prepare a piece of fresh tofu in advance. 2. Cut the tofu into pieces, the size is determined by yourself, but it is symmetrical. Put it in boiling water and add a little edible salt to get rid of the smell of bile water. Blanch well and set aside. 3. Prepare a part of the discretionary materials. 4. Put the rapeseed oil in the pot and boil it, then add the hot sauce and stir fry until cooked, and add the ginger and garlic to stir fry. 5. Continue the water properly, and then add water and tofu to cook together. 6. adjust the ingredients. Mix soy sauce, white sugar, chicken essence, salt, a small amount of vinegar, cassava starch and appropriate amount of water and reserve. 7. After boiling, adjust the fire to a high level, pour in the prepared ingredients, and cook for 2 minutes. When you see the brown color, quickly put in the shallots, stir-fry and set the plate.

Stir-fried shredded tomato 1 Prepare food in advance, wash and reserve. 2. Make a clean break in the middle cross section of the long eggplant, and then cut it into silk. Cut it first. 3. Put the salt in a larger container and mix it twice. Let each shredded eggplant contain salty taste and marinate for ten minutes. 4. When pickling, cut the green and red peppers into shreds and chop the garlic for later use. 5. Slice the salted food into shreds, wash away the salt water, and squeeze the water slightly. 6. Give the oil to the cold pot and simmer. When the oil temperature is 50% hot, add garlic and stir-fry until the garlic is discolored. 7. Add shredded green and red peppers to medium heat, and add pepper salt to fry until the pepper is cut off. 8. Add shredded eggplant and stir well, add oil consumption and stir well, and add soy sauce and stir well. 9. Add vinegar and chicken essence and stir well.

Braised pomfret 1 Wash the pomfret after removing its internal organs, and make two cuts on the surface for convenient taste. 2. Pour proper rice wine and a small amount of salt on the fish and rub it evenly, and let it stand for about ten minutes. 3. Slice the shallots, ginger and garlic. 4. Wipe the fish with kitchen paper and pat it with a thin layer of tapioca starch on both sides. 5. After taking oil heat in the pot, Fry in a silver pomfret pan. 6. Take off the fish until both sides turn brown. 7. Pour onion, ginger, garlic, star anise and cinnamon into the oil in the pan and stir-fry with slow fire. 8. Add soy sauce, soy sauce, rice wine and vinegar. 9. Add cold water, then put the fish in the pan 10. Add sugar after boiling, and cook for half an hour/kl.