Coca-Cola Chicken Wings Food: Medium chicken wings, peppercorns, dried red peppers, onions, ginger, and a can of Coca-Cola. Method: 1. Clean the wings, make a few holes on each wing, add a small amount of light soy sauce, salt, and ginger slices to marinate

20-40min; 2. Add some oil to the pot, bring to a boil, add peppercorns and stir-fry until the flavor is released.

Increase the wings and fry until both sides are golden; 3. Pour in Coca-Cola to cover the chicken legs.

When the cooking time is to allow Coca-Cola to run, change to the heat insulation setting, add dried chili peppers and salt for seasoning; 4. When the Coca-Cola juice becomes thicker, it is done; 5. Just sprinkle green onions on top when cooking.

Ingredients for double eggplant stew: 2 long eggplants, 1 bell pepper, 1 tomato, 4 cloves of garlic, appropriate amount of cooking oil, appropriate amount of salt, and appropriate amount of white sugar.

Method: 1. Wash the long eggplants, cut them into hob pieces, sprinkle some salt evenly and marinate them for 10-20 minutes.

2. Clean the peppers and tomatoes and slice them.

3. Cut some of the garlic into slices and chop some of it.

4. Firmly squeeze the water from the marinated long eggplants, so that the long eggplants can eat less oil.

5. Heat the wok, add an appropriate amount of cooking oil, and saute the garlic cloves until fragrant.

6. When the garlic smells fragrant, add the dried eggplants and stir-fry over low heat until the eggplants lose color and become loose.

7. Add peppers and tomatoes, add a spoonful of sugar and an appropriate amount of salt for seasoning, stir well until red. Add a little less boiling water halfway and stir-fry the tomatoes to loosen and produce a bright red sauce.

8. Just sprinkle minced garlic cut into small pieces before serving.

Ingredients for Tangku vegetable rolls: cabbage, fungus, carrot, eggs, salt, oil, sugar, rice vinegar, water starch Method: 1. Cut all carrots, black fungus, and omelette into shreds.

2. Pour water into the pot and add a small amount of salt. After the water boils, add the cabbage, place one piece into the pot, cook until soft, remove and set aside.

3. Add carrot shreds and black fungus shreds, bring to a boil and set aside.

4. Stretch out the Chinese cabbage leaves, add shredded carrots, shredded fungus, and shredded eggs and roll them up by hand.

5. Add water to the pot, add 1 spoon of white sugar, 1 spoon of white rice vinegar, oil and a small amount of water starch to thicken and sprinkle it on the cabbage rolls.