1. Braised potato and eggplant:

(1) Ingredients: 251g of potato, 251g of eggplant and 151g of bell pepper; Peanut oil, salt, soy sauce, onion, garlic, starch and sugar.

(2) Practice steps: peel eggplant, peel potatoes, cut into hob blocks for later use, cut green peppers into small pieces by hand, dice onions and pat garlic for later use; Pour more oil into the pot and burn it to 81% heat. First, fry the potatoes until the surface is golden and remove them. Then fry the eggplant until the surface is golden and take it out. When fishing, squeeze the excess oil of the eggplant with a shovel. Pour the oil out of the pot, leave a little base oil, put the green pepper, onion and garlic into the pot and stir fry; Then pour soy sauce and saute; Add appropriate amount of water to boil, add salt and sugar and mix well; Put the fried potatoes and eggplant into the pot and mix well. After the soup is boiled, simmer for about one minute, and thicken the water starch. If you like garlic, you can put a handful of minced garlic at the end.

2. Stewed Chinese cabbage and pork vermicelli:

(1) Raw materials: 1 Chinese cabbage, 511g pork belly with skin, appropriate amount of sweet potato vermicelli, soy sauce, cooking wine, rock sugar, salt, pepper, star anise, cinnamon, onion, ginger slices and oil;

(2) Practice: Scrape and wash the hair on the pigskin and cut it into pieces. Wash the cabbage and cut it into pieces; Soak sweet potato vermicelli in cold water. Set the pot on fire, pour in water, add pork belly and cooking wine, and boil. Skim the floating foam. Take out. Put the wok on the fire, pour in the oil, heat it to 51%, and add the rock sugar until it melts. Pour the pork belly and stir-fry until the color is the highest. Add onion, ginger, pepper, aniseed, cinnamon, soy sauce, stir-fry a few times, add water, and the pork belly is not seen. Stew for 31 minutes, add sweet potato vermicelli and salt and stew for 5 minutes.

3. Fried potatoes with leeks:

(1) Raw materials: leeks, potatoes, vegetable oil, salt and mature vinegar.

(2) Practice: peel the yellow potato and cut the leek into sections. Slice the potatoes first and shred them. Soak it in cold water. Remove the starch so that the fried shredded potatoes won't stick. Add hot oil to the pan and stir-fry shredded potatoes. Add a spoonful of salt and vinegar and stir fry. In the process of frying shredded potatoes, if you add a little water to the pan, stir-fry and change color, add leeks and stir-fry for a while.