Practice: Wash eggplant (without peeling) and cut it into strips about 1.5cm thick. Put it on a plate and steam it in a steamer. Take out, cooling and refrigerate; Peel and wash garlic and press it into garlic paste; Add all the "seasonings" to make the sauce; Take out the frozen eggplant and pour in the sauce and mix well.
2. Steamed ribs with black bean pepper. Ingredients: 200 grams of ribs, 50 grams of chopped pepper, 25 grams of lobster sauce. Ingredients: 1 onion, 1 garlic seed, two slices of ginger, a little salt, a little soy sauce and a little white wine.
Practice: cut the onion and garlic into small pieces, slice the ginger and shred it. Pour the onion, garlic, shredded ginger, chopped pepper and lobster sauce into the ribs together, add a little salt, soy sauce and white wine and mix well. Let the ribs stand 15-20 minutes to taste; Steam for 20 minutes and sprinkle with chopped green onion.
3, beef pearl balls. Ingredients: 300g beef, 80g glutinous rice. Ingredients: salt 1 teaspoon, sugar 1 teaspoon, pepper 1/4 teaspoon, monosodium glutamate 1 4 teaspoon, cooking wine 2 teaspoons, soy sauce 1 teaspoon, chopped green onion 2 teaspoons, Jiang Mo1teaspoon, cooking wine.
Practice: Wash glutinous rice and soak it in water for 4 hours. Wash and drain the meat. Cut the meat into pieces. Slice the meat and cut it into shredded pork. Finally, cut the shredded pork into small diced meat and chop it several times with a knife. Put the meat in a big bowl. Add salt, sugar, cooking wine, soy sauce and monosodium glutamate, and beat 10 times by hand. Add chopped green onion, Jiang Mo and vegetable oil into the beef stuffing. Stir well. Drain the soaked glutinous rice and put it on a plate. Make the meat into balls of the same size and put them on glutinous rice. The surface of the meatball is evenly wrapped with a layer of glutinous rice, which is pinched by hand to make the glutinous rice stick tightly with the meat stuffing. Steam the green beads in a boiling water pot for 10 minute.