Ingredients for steamed turbot: turbot, green onions, ginger, coriander, carrots, salt, cooking wine, steamed fish soy sauce, and cooking oil.

Specific methods: 1. After removing the internal organs of the turbot, clean it, make a few cuts on the fish, put it in a basin, add an appropriate amount of chopped green onion, shredded ginger, and cooking wine, and marinate for 2 hours.

2. Put the marinated turbot into a plate, apply an appropriate amount of salt on the fish, add an appropriate amount of chopped green onion and shredded ginger, and put it in the steaming oven.

3. Select the quick steaming mode to steam for 8 minutes, simmer for another 2 minutes, take it out, pour out the steamed soup, sprinkle with appropriate amount of chopped green onion, shredded ginger, and shredded carrots, and pour hot oil over it.

Ingredients for flavor roasted eggplant: eggplant, onion, garlic, coriander, chili, salt, sugar, oyster sauce, cumin powder, allspice powder, cooking oil.

Method: 1. Place a layer of tin foil in a baking pan, put the cleaned eggplants into the baking pan, put it into a steaming oven, adjust the temperature to 220 degrees, turn the heat up and down, and bake for 10 minutes.

2. Add a small amount of oil to the pot, add half of the minced garlic into the cold oil, stir-fry until fragrant, then take it out, put the remaining half of the minced garlic, minced green onion, and millet pepper into a bowl, add light soy sauce, oyster sauce, cumin powder, and five-spice powder

, salt, and sugar, stir evenly.

3. Take out the roasted eggplant, cut it in the middle with a knife, do not cut it, and then make a few more cuts on the eggplant.

Pour the prepared garlic sauce, put it into the steam oven again, bake for 5 minutes, take it out, and sprinkle with chopped green onion and coriander.