1. How to make fried fish tofu (this method can also be used for ordinary tofu and frozen tofu) 1. Let the purchased frozen fish tofu defrost naturally at room temperature 2. Put oil in the pot and heat it to about 70% heat 3. Put the fish tofu into the pot

Fry until golden brown, take out and control the oil. 4. Sprinkle the fish tofu with a little fine salt, cumin powder and chili powder while it is hot. 5. Weigh evenly so that each piece of fish tofu is evenly coated with the seasoning. 2. Shred the eggplant with garlic paste 1. Wash the eggplant

Clean, put in the steamer, steam for 10 minutes, turn off the heat and let cool 2. Peel the garlic, add salt, and smash it into puree 3. Scoop out the minced garlic and add a spoonful of light soy sauce 3. Fried tomatoes 1. Put the autumn

Blanch the whole sunflower in boiling water for 3 minutes, then cool in cold water; blanch the quick-frozen sweet corn and drain 2. Cut the okra and dried tofu into cubes 3. Cut the tomatoes in half horizontally, scoop out the pulp and use it for other purposes (I made tomato juice) 4

, mix the chopped okra, dried tofu, sweet corn, vegetarian oyster sauce, pepper and barley red rice. 5. Use a rice spoon to fill the mixed rice with tomatoes, and form a tomato cup. 6. Turn on the up and down switch of the electric pan.

Preheat 7. Apply a little vegetable oil on the upper and lower panels. 8. Put the tomatoes in a cup, sprinkle a little water, close the lid. 9. Fry for 4 minutes, and it is ready to serve. 4. Stir-fry the bitter gourd with sliced ??meat 1. Cut the lean meat into thin slices, use a little

Mix oil, salt, soy sauce, and cornstarch evenly, and marinate for 8 to 10 minutes. 2. Clean the bitter melon, cut off the head and tail, and cut it into two sections. Use a small spoon to scoop out the melon seeds and melon scoop, and then cut into thin slices. 3.

Boil a pot of water, put a little salt and sugar in the water, add sliced ??bitter melon after the water boils, and blanch it for about 1 minute; (First put salt 4 and sugar in the water to blanch the bitter melon, which can not only remove the bitter taste, but also shorten the cooking time.

Wait for the frying time to keep the color of the bitter melon green.