Exercise 1. Clean the slender eggplant and cut it into strips. Put it in a pot and cook it over high heat. Take it off and let it cool. 2. Cover the fresh-keeping bag tightly or put the cover in the bowl of the microwave oven and send it to the microwave oven for heating. Heat with medium-high temperature for 5-8 minutes, and then take out and cool. 3. Lai Xiang, wash the green onions and cut them into pieces. Peel garlic, add a little ginger, chop onion and ginger, and cut red pepper into rings. 4. Soy sauce, white vinegar, sugar, pepper powder, onion, coriander powder, oil pepper, sesame oil, onion ginger sauce, red pepper rings, salt and monosodium glutamate are evenly mixed into slurry. 5. Pour the pulp juice evenly on the cooled eggplant pieces and mix them.
The vegetarian bean curd bag is made of 3 dried Pleurotus ostreatus, 1/2 vermicelli, 3 Chinese cabbages, 2 pieces of bean curd skin, a little seasoning edible salt, 1 teaspoon sesame oil, 1 teaspoon white sugar and 3 shallots.
Exercise 1. Soak Pleurotus ostreatus in warm water and cut into pieces. If you only make stuffing, two or three flowers are enough. I soaked a lot of water at a time to cook other dishes. 2. The fans are also soaked in warm water early and cut off; 3. Wash the cabbage and cut it into thin strips; 4. Cut the soybean oil skin into the appropriate size, which I came according to my own needs; 5. Spread Chinese cabbage, vermicelli and Pleurotus ostreatus in the middle, sprinkle with refined salt and add a little sugar to refresh; 6, like a spring roll, turn both sides to the middle and fold in half; 7. Just tie up an onion; 8. Sprinkle some salt on the surface, steam for 8- 10min, and sprinkle some sesame oil after taking out.
Ingredients: 300g of oyster, one piece of tofu, one cucumber, 2 pieces of garlic, 3g of shredded ginger, onion 1 piece, and proper amount of salt.
Exercise 1. Put a handful of salt in the water in advance, drop two drops of sesame oil, leave it for about 2 hours to spit sand and clean it. 2. Make the tofu into a small triangle, peel off the green skin outside the cucumber, and then cut it into thin slices for later use. 3. Cool the oil in a hot pan, add ginger slices and garlic and saute until fragrant. Add two or three slices of garlic. 4. Pour in the oysters and stir fry gradually for 65,438+0 minutes. 5. Pour half a pot of water, simmer over medium heat, remove the white foam after boiling, and leave the broth. 6. Pour in tofu, cucumber and salt, turn red and boil, and sprinkle with onions.