Fresh squid with green onions

Food: large squid, shallots, ginger slices, light soy sauce. Method: 1. Cut the big squid into small pieces and put it on a plate, sprinkle a small amount of ginger slices on top, and drizzle a little Bihailantian light soy sauce; 2. Cut the ginger into shreds, cut the shallots into thin strips, and put them into boiling hot water. Steam for 5-7 minutes; 3. Throw away the excess juice, remove the ginger slices, and drizzle a little light soy sauce over the steamed squid, sprinkle an appropriate amount of Beijing onions, and finally drizzle a little boiling oil. . Stir-fried Qianzhang with Apigenin

Food: celery, tofu skin, carrot, cooking oil, salt, chicken powder, garlic, light soy sauce Method 1. Wash the celery and cut into strips. Wash the tofu skin, cut it into wide strips, blanch it in boiling water, drain and set aside 2. Heat the oil in a hot pan, sauté the garlic, and stir-fry a small amount of chopped carrots. You can also use carrot shreds and carrot slices. I used leftover carrots from the dumpling filling, so they broke easily. 3. Add celery and a small amount of salt, stir-fry for a while, add tofu skin, add a small amount of light soy sauce and chicken powder, stir-fry evenly. Golden Garlic Flat Fish

Materials: 1 flat fish, garlic, shallots, chili peppers, salt, soy sauce, fermented rice wine, sugar, and dry starch. Method: 1. Prepare the raw materials in advance, garlic Bag set aside for cleaning. 2. Carve a few flat fish into pieces and dip them in dry starch to set aside. 3. Dip the fish in dry starch, pat off excess flour, and fry both sides until golden brown. Chop the garlic. Cut the pepper into quarters. 4. Add some oil to the pot, simmer the minced garlic until golden brown. Add light soy sauce and rice wine and bring to a boil. 5. Put in the flat fish, add water to cover the fish, add sugar, salt, and bring to a boil. Simmer for 20 minutes. 6. Collect the juice and sprinkle with pepper segments. Sweet and Sour Eggplant

Food: Eggplant, fish paste, green onions, white sesame seeds, salt, light soy sauce, vinegar, tomato sauce, sugar, tapioca starch. Method: 1. Peel and cut the eggplant into thin slices and then into strips. Finally, cut it into small pieces and put it in clean water to prevent it from turning black. Pick up the long eggplant, add an appropriate amount of dry starch and mix well. Coat the surface evenly with tapioca starch and fry. The long eggplants that come out are more crunchy and not easy to remove oil. 2. Pour an appropriate amount of vegetable oil into the pot. When the oil temperature is 60% hot, put the eggplant pieces into the pot and fry gradually until the surface is golden and crispy. Take it out. 3. For sauce, add 1 spoon of salt, 2 spoons of light soy sauce, 2 spoons of vinegar, 2 spoons of tomato sauce, 1 spoon of sugar, 1 spoon of flour and 4 spoons of cold water to a small plate and mix well. 4. Leave some oil in the pot, add minced garlic cut into small pieces and stir-fry until fragrant. Add the sauce and stir-fry until thick. Add the fried eggplant pieces and stir-fry until the long eggplants are evenly coated with the sauce. Finally, sprinkle a small amount of sesame seeds and mix well.