White oil loofah

Ingredients: 2 gourds, 2 garlic heads, appropriate amount of salt

Practice:

1. Wash Wash two long loofahs and remove the heads and tails.

2. Use two garlics to stand alone.

3. First cut the gourd into even parts.

4. Then cut into medium-thick slices.

5. Garlic slices

6. Open the wok and heat the oil. Heat the oil to 70% to 80% high, add the garlic slices and saute until fragrant.

7. Open the wok and heat the hot oil. Heat the oil to 70% to 80% high, add the garlic slices and saute until fragrant.

8. Pour in the loofah, fry for another two or three minutes, add a little salt, simmer over low heat for a few minutes, and then wait for the loofah to soften completely and the soup comes out. You can owe less money.

9. If you like a fresh taste, you can add a little chicken essence to refresh it. Just remove it from the pan and place on a plate.

Chinese cabbage and tofu

Ingredients: 800g cabbage, 400g tofu, 3 tablespoons vegetable oil, 1 slice of ginger, 3 cloves of garlic, 1 chive, 1.5 teaspoon salt, 1/2 teaspoon of chicken essence

Practice:

1. Cut the cabbage into thin slices and the tofu into thin slices

2. Add water to boil the tofu and cabbage and drain. Pour the vegetable oil into the pot and heat, add ginger, garlic and green onion, stir-fry

3. Add tofu, fry it, add water (or stock), cook for a while; add cabbage and stir-fry a few more times, then add Salt and chicken essence

Fried kelp knots

Ingredients:

kelp, red pepper, dried tofu, ginger, cornstarch, soy sauce, pepper, salt< /p>

Steps:

1. Soak the dried kelp in water for more than two hours. You can add some vinegar to the water to speed up its softening

2. Cut the kelp into pieces Grow into long strips and tie them

3. Cut the tofu with a diagonal knife. When cutting, the knife will shake several times and cut out beautiful lines.

4. Cut the red pepper into triangles and cut into ginger slices

5. Heat oil in a hot pot, add minced ginger and fry

6. Knot kelp, fry for a while, add tofu and stir-fry

7. Add a little salt, a little soy sauce and pepper, then add red pepper

8. Finally, thicken it

Braised big fish

Ingredients:

1 big fish (weighing about 1.5kg), 30g soy sauce, 1g salt, 50g soy sauce, 15g wine, 200g, 1g MSG, Chopped green onion, 1 piece of ginger, 100g, 5g of coriander oil, 5g of salt

Production process:

(1) Scrape off the fish meat, remove the gills, remove the internal organs by laparotomy, and wash. Place a flat knife on both sides of the fish body and smear the knife with soy sauce;

(2) Put the pan on low heat, heat the oil to 70% heat, put the fish under the spoon and fry until Put red dates on both sides, put onions and ginger in the pot, add soy sauce, cooking wine, clear soup, Tim, add salt and stew and other seasonings for 10 minutes. Turn the fish over and cook until cooked, remove the ginger and remove the fish vegetables. Reduce the soup from the spoon and pour it over the fish, finishing with the coriander.