Eggplant with long bean curd

Raw materials: 300 grams of eggplant, 200 grams of long bean curd, 1 red pepper, 5 grams of salt, 3 grams of monosodium glutamate (MSG), 3 grams of oyster sauce, 2 milliliters of soy sauce, ginger and garlic each moderate amount.

Practice: bean curd cut into one-inch long section, eggplant do not peel and cut strips, large red pepper shredded. Put oil in the pot, burn to 70% hot, into the eggplant, fry until golden brown, into the bean curd slightly fried, fish out. Put oil in the pot, burst incense ginger and garlic, put in the eggplant, bean curd, red pepper, seasoning, a little water, simmer until taste can be.

Dried bean curd roast meat

Raw materials: 300 grams of dried bean curd, 250 grams of pork, stamen green onion, ginger, star anise, cinnamon, bell pepper, broth, salt, pepper, soy sauce, oyster sauce, monosodium glutamate, salad oil, each appropriate amount.

Practice: dry bean curd hair, cut into sections, cut small pieces of pork, both into the boiling water blanching, to be used. The pot of oil is hot, under the pork fried dry oil; pot oil, under the onion, ginger, anise, cinnamon, pepper stir-fried, pour into the pork, broth, add salt, pepper, soy sauce, oyster sauce burn through, skimming impurities, add dry beans burned to taste, add monosodium glutamate, change the fire juice is complete.