Cut the eggplant into oblique knife blocks, fry it in the oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

Fuel-saving method: cut the eggplant into oblique knife blocks, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to the usual cooking), add minced garlic to fry, pour in eggplant, stir fry for a few times, add Haitian brand soy sauce, simmer for a few more minutes with low fire, add pepper and a little monosodium glutamate.

Second, ribs seaweed soup:

Add cold water to raw ribs and kelp, and bring to a boil over medium heat. When you are about to open, skim the foam off your face. Open it, change it to low heat, and keep it in a state like opening it, until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.

Third, the practice of fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: soak it in cold water for several hours, and change the water in the middle, so that the cuttlefish is chewy. No alkali.

Wash cuttlefish: peel off the film from cuttlefish, take out the bones and internal organs and wash them.

The practice of fresh cuttlefish:

Shredded shredded cuttlefish with green pepper:

Cut cuttlefish into shreds, boil water in the pot, the water is much less, put cuttlefish shreds into the water, and remove the water for later use. Never pour out the water. You can eat it below. It's very fresh.

Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.

Put the oil in the pan, put the shredded pork in high heat, stir-fry until cooked, add shredded green pepper, the green pepper will change color, pour shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry for a few times.

Roast meat with dried cuttlefish:

-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the pork (ribs) first, then add cuttlefish, stir-fry to dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water open but not open) 1-2 hours, as long as you feel rotten, and the fire will dry up. End.

Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking.

Fourth, stew potatoes:

1 Fry the thick potato chips in the oil pan (chopsticks can pass through) before stewing.

A little time is longer.

Tomato and potato soup:

First, put the potato chips (quickly, you can cut them thinner) in the water and cook them. Never add salt. Turn the water to a low heat. When it is almost rotten, change the fire and add tomato slices to make them red. Tomatoes cannot be cooked yellow. Add salt, pepper and a little monosodium glutamate.

Five, shrimp cooking:

First put the shrimp in a bowl and soak it in cooking wine.

First, you can burn wax gourd or cook wax gourd soup.

Second, good dried tofu, cut into filaments, and cook with shrimp.

Six, scallops cooking:

Put the dried scallops in a bowl and soak them in cooking wine until soft, then steam them in water or crush them by hand for later use.

Braised radish with scallops:

Dice the best radish, stir-fry it in a pot, add scallops, simmer over low heat, (don't add salt first, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

Put the scallops in the beaten egg mixture and fry them over high fire.

Seven, white cut meat:

Pork hind leg meat, whole cooked, sliced, and cut perpendicular to the grain of pork. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat.

Eight, sausage practice:

Slice, steam over water, and steam until rotten.

You can also fry the green pepper first, and then pour the steamed sausage in and fry it.

It's ok. When the Dutch beans are just on the market (tender and refreshing at this time), the steamed sausage slices are fried with Dutch beans without pepper.

Nine, fried chicken wings:

Wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it in the egg white, then dip it in bread crumbs, and then fry it in an oil pan. First, fry it with a small fire, and then make it golden.

X. Practice of salted dried fish:

If the fish is big and salty, you can burn pork belly or row it straight without salt.

Cut into pieces, put oil in the pan, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to submerge the fish, and use low fire (keep the water boiling) 1-2 hours, as long as you feel rotten, drain the water with high fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.