Ingredients: chicken wings, tomato sauce, garlic, aniseed, oil.

Practice: 1, put more cooking oil, and put garlic and aniseed when it is not hot.

2. After the oil is hot, add the chicken wings and stir fry. You can put soy sauce when your skin becomes discolored. Stir fry for no more than half a minute. Add ketchup to add more flavor. Stir fry for no more than half a minute.

3, water, you can eat without chicken wings, collect juice on the fire, and you can eat soup without it. No need to put salt.

Second, tomato tofu

Ingredients: tofu 1 (about 500g), tomato sauce, salt, sugar, white vinegar, onion, ginger, vegetable oil and water starch.

Practice: 1, diced tofu 1.5 square centimeters, just a few strokes with a knife. Boil a small pot of water, put the tofu in and boil it (three to five minutes after boiling), and take it out for later use; Beat the onion and ginger with a knife, but don't break them. Put it aside;

2. Set the frying spoon on fire, a little oil, and after the onion and ginger are fragrant, pull out the onion and ginger with a spatula;

3. Add tomato sauce and stir fry for a while. If the tomato sauce is too strong, you can add the right amount of water, add the washed tofu and stir fry a few times;

4. Add the right amount of salt, sugar and vinegar to let the tofu fully absorb the sauce in the pot for a few minutes;

5. Dissolve the starch (one teaspoon) with clear water, beat it evenly, pour it into the pot, stir it fully with a spatula, and collect the thick soup, then take it out of the pot.

Third, tomato and eggplant cake

Ingredients: tender eggplant 250g, meat stuffing100g. Bread crumb 100g, 2 eggs, 30g flour, 8g carrot 10g wet starch and 750g salad oil. 30g of tomato sauce, 20g of sugar, 5g of rice vinegar, 5g of iodized salt, 4g of monosodium glutamate and 4g of minced onion and ginger.

Practice: 1, the eggplant is pedicled, washed and peeled, and the top knife cuts a disk with a thickness of 0.3 cm. Add chopped green onion, Jiang Mo, salt, monosodium glutamate and half an egg into the meat stuffing and stir well. Fold the cut eggplant in half, two pieces, put meat in the middle and dip it in flour. Carrots are cut into elephant-eye slices.

2. Beat the remaining eggs into a bowl and mix well. Hang the eggplant slices stained with flour in the egg liquid, then dip them in bread crumbs and pat them down.

3, put oil in the pot, burn 50% to 60% heat, put the eggplant cakes into a spoon one by one, fry them into jujube red, remove them and drain them.

4. Add base oil to the pot, heat it, add tomatoes and stir fry, add soup, carrot slices, sugar, vinegar, salt and monosodium glutamate to boil, thicken it with wet starch and pour it on the eggplant cake.