Four fresh ingredients: eggplant, small potatoes, green peppers, garlic sprouts, minced garlic, minced ginger, pepper, salt, light soy sauce, oyster sauce, sugar, chicken broth, water starch.

Method: 1. Wash all kinds of vegetables and cut them into hob pieces, remove seeds from green peppers, wash and cut them into pieces for later use; 2. Chop minced garlic and ginger, mix appropriate amount of pepper, salt, light soy sauce, oyster sauce, sugar, and chicken stock to make the ingredients.

juice; 3. Heat the oil in the pot until it is 60 to 70% hot. First add the potato cubes and fry until slightly yellow, then add the green pepper cubes and fry briefly. Remove and drain the oil; 4. Pour in the eggplant and cook over high heat.

Fry until golden brown, take out and drain the oil; 5. Leave a small amount of remaining oil in the pot, add garlic segments and minced ginger, sauté until fragrant, and pour in the prepared sauce; 6. Then immediately pour the drained potatoes

, eggplant and green pepper, cook briefly for 1-2 minutes, sprinkle with minced garlic, add appropriate amount of water starch to thicken the gravy, and serve.

Tips: 1. When frying eggplants, there should be enough oil and the oil temperature should be high, so that the fried eggplants will not spit out oil and will not absorb too much oil; 2. Choose whether to add sugar according to your personal taste. If you like it, add sugar.

You can add a little more to taste the sweetness; 3. Choose whether to peel the potatoes and whether to use spicy varieties of green peppers according to personal preference; 4. Add minced garlic at the end to enhance the flavor and aroma, and is also suitable for

Grilled eggplant, sauced eggplant and other eggplant dishes.

Shanghai Yipot Fresh Shanghainese cuisine, which is customarily called "Benbang cuisine", is developed from the home-cooked meals of every household in Shanghai. It is relatively simple and affordable, and has a homely flavor.

The characteristics of Shanghai cuisine are rigorous selection of ingredients and exquisite preparation. It is famous for steaming and thick oil red sauce. The taste pays attention to the true taste, pays attention to light and multi-layered, fine knife skills, bright and salty texture, gentle taste, novel and exquisite styles.

Ingredients: Fat and lean meat, water chestnuts, eggs, chopped green onion, minced ginger, oyster sauce, salt, sugar, cooking wine, black peppercorns, oily gluten balls, winter melon, tofu louver knots, carrots, flat bamboo shoots, Jinhua ham, stock (water).

Method: 1. Put fat and lean meat, minced water chestnuts, eggs, green onions, minced ginger, oyster sauce, salt, sugar, cooking wine, and black peppercorns into a container, stir quickly in one direction to form a meat filling; 2. Use pointed chopsticks

Carefully poke a hole in the oily gluten ball, and patiently stuff the meat filling into the hole; 3. Peel and slice the winter melon, tie tofu louvers, cut carrots into diced pieces, wash and salt the flat bamboo shoots, cut them into sections, and cut Jinhua ham into thin slices;

4. Spread the winter melon in a Lockglass heat-resistant container, stack tofu leaf knots, carrot flowers, flat bamboo shoots, and Jinhua ham slices on top one at a time, and add an appropriate amount of stock (water); 5. Place the Lockglass heat-resistant container

Place the hot container into the steamer, cover it and steam for 30-45 minutes.

Tips: 1. The meat used in the meat filling is preferably fat and lean. Adding an appropriate amount of minced water chestnuts (lotus root) will taste better; 2. Oily gluten balls can be bought in major supermarkets. After poking holes, carefully

Insert chopsticks into the ball and mash the dough inside slightly to stuff more meat filling; 3. Jinhua ham, flat bamboo shoots, and stock all contain salt, so there is no need to add additional salt to the soup to avoid too much

Salty; 4. Using a steamer can effectively reduce the accumulation of distilled water and truly ensure the original taste of the soup; 5. When steaming things, the temperature is very high, and ordinary glass containers are easy to break. It is recommended to use Lockglass heat-resistant glass, which can withstand the highest heat

400 degrees, can be baked, microwaved, steamed, very safe and convenient, and easy to clean.

Finger-sucking crab ingredients: female blue crab, garlic, ginger, green onions, eggs, flour, salt, sugar, black peppercorns, water, oil.

Method: 1. Wash the blue crabs, chop into pieces in half, uncover the crab cover, remove the gills, pat the crab legs into pieces and set aside; 2. Mince the garlic and ginger, and chop the green onions into chopped green onions; 3. Flour: water 1

:2 ratio, add an egg and stir evenly into a particle-free egg batter, add appropriate amount of salt, sugar, and black pepper to taste, and evenly coat the processed crab pieces with the egg batter; 4. Heat the oil to 70%, slowly

Add the crabs wrapped in egg batter and fry until the crab shell turns red, remove and drain the oil; 5. Add an appropriate amount of olive oil to the pot, add minced garlic, ginger, and green onion, stir-fry until fragrant, then pour in the fried and drained crabs.

Stir-fry the crab pieces evenly, then pour in the remaining egg batter and stir-fry quickly so that all the egg batter is evenly coated on the crab pieces; 6. Wait until the egg batter solidifies slightly, continue to stir-fry for a while, sprinkle with chopped green onion and serve.

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