1. Garlic eggplant, prepare raw materials: eggplant and garlic. Wash the eggplant and steam over high heat for about 15 minutes. Take it out after 15 minutes, place it on a plate with a knife and cut into small pieces. In a small bowl, combine soy sauce with salt, sugar, soy sauce, dark soy sauce, and a splash of stock or water. Pour sauce over eggplant. Sprinkle with crushed garlic and garlic sprouts.

2. Saute cucumbers and prepare cucumbers with appropriate raw materials. Cut off the head and tail of the cucumber and rub it with a section of the cut. This will rub off some milky white stuff and reduce the astringency. Place two chopsticks between the cucumber and the cutting board. Cut the cucumber into small pieces. Sprinkle some salt on the surface of the cucumber and marinate for half an hour. Squeeze the water out of the pickles. Squeeze out the cucumber and set aside. Heat the pot, add pepper and dried chili pepper until fragrant, add water, white vinegar and boil until it boils, add sugar and let it melt to make a sauce. Cool the sauce and pour over the cucumbers.

3. Dry-fry the chicken, cut the chicken breast into small pieces, add some dry starch, soy sauce, and rice wine, grasp it with your hands, and sizing it. Set aside, marinate for 10 minutes to cover with oil, a little more, stir-fry the chicken paste after the oil is hot. Take out the diced chicken, put it aside, put a little oil in the pan and stir-fry the sesame seeds until fragrant. After the beans change color, take a little water, cover the pot, cook for 1 minute, add seasonings, then add soy sauce, sugar, salt, cut green peppers, add fried chicken soup, season, and bring the soup out of the pot. Ready to serve.

4. Serve the kelp soup, prepare the ingredients, rinse the surface salt of the dried kelp with water, soak it in water, and take several times as much water in the process. Cut the seaweed into one-inch pieces. After scalding with hot water for two or three minutes, remove the asphalt for later use. It tastes very fresh, put sesame oil, salt and vinegar into a bowl of soy sauce. carrot. Add shredded seaweed, carrots and red pepper. Add pepper to the pan and sauté the chopped onion and ginger until fragrant and sweet. Scoop out and discard. Pour the frying oil into a plate while it's still hot. Pour the mixture into a plate. Mix well and sprinkle with cooked sesame seeds.