Materials required for mixing dried bean curd: 3-4 pieces of dried bean curd, 2 pieces of fragrant lai, proper amount of salt and oil, 1 teaspoon of pepper oil, 3 cloves of garlic, 20 pieces of front and back peppers, 2 teaspoons of star anise, and sugar 1 teaspoon. Prepare the required materials, clean Xianglai and drain the water. It is best to use dried tofu from the northeast. Chop garlic with a flower knife, chop it into powder, add water to the pot in Lai Xiang section, boil it, add dried bean curd shreds, soak it for 1 min, take it out, drain the water, spread it out, and let it cool. Blanching the dried bean curd with water can eliminate the oil in the bean-flavored pot and burn it until it starts to smoke. Turn off the fire, lower the temperature slightly, add pepper and star anise, and cook with slow fire. Put the dried shredded bean curd into the pot, add the garlic paste and celery pieces, pour the boiling oil on the garlic paste, then pour in the oil pepper, salt and sugar, stir well with chopsticks, and then take it out and put it on a plate.

Cucumber vermicelli mixed with Chinese cabbage raw materials: 2 cucumbers, Chinese cabbage core 1 piece, vermicelli 1 piece, carrot 1 piece, 2 Lai Xiang, 3 cloves of garlic, Chili oil 1 spoon, sesame oil 1 spoon and sugar/kloc-0. Soak in clear water for 65,438+0 hours, then soak the vermicelli until it is completely transparent, clean all the materials, and peel and wash the carrots. Cabbage is made of cabbage core. Cucumber with crisp taste is sliced, then cut into thick parts of cabbage, cut into two pieces with a knife, then sliced with an oblique knife, garlic is cracked, then chopped into powder, and carrots are cut into thin strips. People who don't like to eat raw directly can stir-fry with a little oil, drain the soaked vermicelli, put it in a basin, add shredded cucumber, shredded carrot, shredded cabbage, mashed garlic and fragrant garlic, pour in sesame oil, Chili oil, salt, aged vinegar and sugar, stir it with chopsticks from bottom to top, stir it evenly quickly, and then put it out and set the plate.

Steamed eggplant raw materials: 500 grams of eggplant with purple skin, 3 green onions, 2 delicious tomatoes, appropriate amount of oil, 1 spoon of Chili oil, 3 cloves of garlic, 2 spoons of seafood soy sauce. First, the long eggplant should be pedicled and washed. When planting long eggplant, it is more suitable to choose long eggplant with purple skin. It is very tender. When buying long eggplant, you should choose a better tender long eggplant, which should be purplish red or purple black as the main body, dark and bright in color, and look particularly beautiful at first glance. This kind of long eggplant will do. In the area where the tomato receptacle is connected with the fruit, there is a strip ring with a milky white color and a little light green. The smaller the strip ring, the more obvious it is, indicating that the more tender and delicious the long eggplant is. Let's steam the eggplant, add water to the pot and boil it. Put the long eggplant on the plate, put it in the steamer of the pot, cover it and steam for 10 minutes.

I really don't know if the eggplant is ripe. I'll teach you a simple method. Insert a long eggplant with chopsticks. If a long eggplant can be easily penetrated, it is ripe, otherwise, it is not ripe. Steam for a while. Take out the steamed long eggplant and let it cool. When the eggplant is cooled, we prepare seasoning, cut the onion into sections, cut the shallots into sections, and chop the garlic. After the long eggplant is cooled, break it into strips slightly thicker than wooden chopsticks and put it in a larger container. There is no need to tear the eggplant strips too thin, it's not good. Put onion on tomato strips, garlic on wax gourd slices, add a proper amount of oil to the pot and heat until the oil starts to smoke. Then pour the boiling oil on garlic paste and onion segments, which can reduce the sweetness of some onions and garlic and stimulate the fragrance of crispy skin and garlic. After pouring the oil, sprinkle the fragrant lai on the flowers, pour in the seafood soy sauce, add the oil pepper, stir it evenly with chopsticks, and serve it out, so that the long eggplant dish is finished.