1. The simplest way to make eggplant: Cut the eggplant into oblique pieces and fry it in an oil pan until soft. Take out the eggplant, pour out the oil, leave a little, add minced garlic and fry until fragrant. Pour in the eggplant, add Haitian brand light soy sauce, and a small amount.
Simmer for 1-2 minutes, add pepper and a little MSG.
Fuel-saving method: Cut the eggplant into diagonal pieces, soak it in water for a few minutes, take out a little of the liquid and dry it, add oil to the pot (the amount is about the same as usual for stir-fry), add minced garlic and fry until fragrant, add the eggplant, stir-fry a few times, add
Haitian brand light soy sauce, simmer over low heat for a few minutes, add pepper and a little MSG.
2. Spare ribs and kelp soup: Add raw ribs and kelp to cold water and bring to a boil over medium heat.
When it's about to open, skim the foam off the face.
Turn on the heat, change to low heat, and keep it in a state of boiling but not boiling until the ribs are tender, then add salt.
When eating, add pepper and a little MSG to the bowl. 3. How to make fresh cuttlefish and dried cuttlefish.
Dried cuttlefish: Soak it in cold water until soft. It will take a few hours. You can change the water in the middle. This will make the cuttlefish chewy.
No alkali.
Wash the cuttlefish: Peel off the membrane on the cuttlefish, take out the bones and internal organs, and wash them clean.
How to make fresh cuttlefish: Shredded cuttlefish meat with green pepper: Cut the cuttlefish into shreds, boil water in a pot with a little more water, put the cuttlefish shreds into the water, remove from the water and set aside.
Don't throw away the water, you can eat it below, it's very fresh.
Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.
Put oil in the pot, turn on high heat, add shredded pork, stir-fry until cooked, add shredded green pepper, add shredded cuttlefish and stir-fry, add a little water, add salt, pepper, a little MSG, stir-fry for a few times.
Dried cuttlefish roasted pork: - Roast pork belly or straight ribs without salt.
Cut the cuttlefish into mahjong-sized pieces.
Cut the good pork belly into pieces, put oil in the pot, fry the meat (ribs) first, then add the cuttlefish, stir-fry until the water is dry, add cooking wine, add a little Haitian dark soy sauce for color, add Haitian soy sauce, fry for a few times, add water
To submerge the fish, cook it over low heat (keep the water boiling but not boiling) for 1-2 hours. If you think it's rotten, drain the water over high heat. Don't make it too dry. Add pepper, a little MSG, a little sugar, and a little spice.
Scallions.
Finish.
Note: There is a kind of dried cuttlefish on the market that is very salty (poor quality). You can only soak it more, and do not add dark soy sauce or light soy sauce when cooking.
4. Stew potatoes: 1. First fry thick potato slices in an oil pan (chopsticks can pass through them), and then stew.
2 a little longer.
Tomato and potato soup: First, boil the potato slices (quickly, you can cut them thin) in water. Do not add salt. Turn the water to a low heat. When it is almost cooked, turn to a high heat. Add the tomato slices and cook.
Red, tomatoes cannot be cooked to yellow.
Add salt, pepper, and a little MSG, and you're ready. 5. Cooking shrimps: First, put the shrimps in a bowl and soak them with cooking wine until soft.
1. You can burn winter melon or make winter melon soup.
2. Cut the dried tofu into thin strips and cook together with the dried shrimps.
6. Cooking scallops: Soak the scallops in a bowl with cooking wine until soft, then steam them over water, or crush them with your hands and set aside.
Scallops and radish: Cut the best radish into cubes, stir-fry in a pot, add scallops, simmer over low heat until cooked (don't add salt first, the scallops have a salty taste), add pepper and a little MSG, and that's it.
Scrambled scallops with eggs: Put the scallops in the beaten egg liquid and stir-fry over high heat until cooked.