Several simple methods of cooking and stir-frying 1. The simplest way to cook eggplant: Cut the eggplant into diagonal pieces and fry it in an oil pan until soft. Take out the eggplant, pour out the oil, leave a little, add minced garlic and fry until fragrant. Pour in and seep in.

Take out the eggplant, add Haitian brand light soy sauce, simmer over low heat for 1-2 minutes, add pepper and a little MSG.

Fuel-saving method: Cut the eggplant into diagonal pieces and soak in water for a few minutes.

Take out a little bit and let it dry.

Add oil to the pot (the amount is about the same as usual for cooking).

Add minced garlic and fry until fragrant.

Pour in eggplant.

Stir-fry for a few times, add Haitian brand light soy sauce, simmer over low heat for a few more minutes, add pepper and a little MSG.

2. Spare ribs and kelp soup: Add raw ribs and kelp to cold water and bring to a boil over medium heat.

When driving fast.

Skim the foam off your face.

Turn on the heat, change to low heat, and keep it in a state of boiling but not boiling until the ribs are tender, then add salt.

while eating.

Add pepper and a little vegetarian hot pot essence to the bowl. 3. How to make fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: Soak it in cold water until soft. It will take a few hours. You can change the water in the middle. This will make the cuttlefish chewy.

No alkali.

Wash the cuttlefish: Peel off the membrane on the cuttlefish, take out the bones and internal organs, and wash them clean.

How to make fresh cuttlefish: Shredded cuttlefish meat with green pepper: Cut the cuttlefish into shreds, boil water in a pot with a little more water, put the cuttlefish shreds into the water, remove from the water and set aside.

Don't throw away the water, you can eat it below, it's very fresh.

Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch.

Add a little oil and mix well.

Put oil in the pot, turn on high heat, add shredded pork when the oil is warm.

Stir-fry and add shredded green pepper.

When the green pepper changes color, stir-fry the shredded cuttlefish.

Add a little water, salt, pepper, a little MSG, and stir-fry for a few times.

Dried cuttlefish roasted pork: -Shao Wu snacks are harmful to health. Grilled pork belly or straight steak without salt.

Cut the cuttlefish into mahjong-sized pieces.

Cut the good pork belly into pieces, put oil in the pot, and fry the meat (ribs) first.

Add the cuttlefish.

Fry until the water is dry, add cooking wine, add a little Haitian dark soy sauce for color, add Haitian soy sauce, and stir-fry for a few times.

Add water to cover the fish, and cook over low heat (keep the water boiling but not boiling) for 1-2 hours. If you think it's rotten, use high heat to drain the water.

Not too dry, add pepper and a little MSG.

Put a little bit of sugar.

Add some scallions.

Finish.

Note: There is a kind of dried cuttlefish on the market that is very salty (poor quality), so you can only soak it more.

Then when cooking, do not use dark soy sauce or light soy sauce.

4. Potato stew: 1. First fry the thick potato slices in an oil pan (chopsticks can pass through them).

Stew again.

2 a little longer.

Tomato and Potato Soup: First put the potato slices (you can cut them thinly if you want the sauce to be faster than the pig's trotters) in water. Do not add salt. When the water is boiling, turn to low heat. When it is almost cooked, turn to high heat.

Add tomato slices and cook until red.

Tomatoes cannot be cooked until they turn yellow.

Add salt, pepper, and a little MSG.

That’s it. 5. Cooking shrimps: First put the shrimps in a bowl and soak them with cooking wine until soft.

1. You can burn winter melon or make winter melon soup.

2. Cut the dried tofu into thin strips and cook together with the dried shrimps.

6. Cooking scallops: Soak scallops in a bowl with cooking wine until soft, then steam until soft.

Or crush it with your hands and set aside.

Scallops and radish: Cut the best radish into cubes, stir-fry in a pot, add scallops, and simmer over low heat.

(Don’t add salt first. The scallops have a salty taste).

Add pepper and a little MSG and that’s it.

Scrambled scallops with eggs: Put the scallops in the beaten egg liquid and stir-fry over high heat until cooked.

7. White Beijing fast food cut meat: Pork hind leg meat, cooked in one piece, cut into thin slices, and cut perpendicularly to the grain of the pork.

Seasoning: Haitian soy sauce, pepper, sesame oil.

Eat with dip.

8. Sausage preparation method: slice into slices, steam over water, steam until tender.

You can also stir-fry the green peppers first, then add the steamed sausages and stir-fry.