1. Mapo Tofu, ingredients: diced tofu, minced beef, bean paste, seasonings: salt, wine, crushed dry red pepper, green garlic, minced ginger, pepper powder, water starch, soy sauce, a little sugar, method: add a little to the pot

Heat vegetable oil over high heat. When the oil is hot, add bean paste, salt, dried red pepper, green garlic, minced ginger, pepper powder, and minced beef. You can also marinate the minced beef with the above seasonings and add them together, and stir-fry until fragrant.

Add the tofu cut into small pieces.

Reduce heat to low and bring to boil.

After the tofu is cooked, turn to high heat and add the gravy mixed with water starch, sugar, wine, monosodium glutamate and soy sauce.

After the gravy is evenly coated, turn off the heat and remove from the pot.

Remove from the pot, sprinkle with Sichuan peppercorn noodles, and serve the fragrant and Sichuan-flavored Mapo Tofu.

2. Coke chicken wings, ingredients: 6-8 chicken wings, a small cup of Coca-Cola, seasoning: a little chili powder, a little cumin, method: put water in the pot, wait for the water to boil, add the chicken wings, and the chicken wings are 7 mature.

Drain the water and set aside.

Add more oil, stir-fry the chopped green onion and garlic, add the chicken wings, add cumin and chili powder, stir-fry over high heat until the skin is slightly charred.

Use a spoon to skim off the excess oil, add the cola, salt and MSG. Do not add any water. When the cola is almost dry, turn down the heat slightly to collect the juice.

While burning the cola, you can use a spoon to skim off the minced garlic and green onion. Don't forget to put the juice on the plate as well.

3. Twice-cooked pork, raw materials, pork butt tip, green garlic, seasonings, bean paste, tempeh, onion, ginger, pepper, aniseed, cinnamon, rice wine, method: Boil the meat under water and cook for about 20 minutes, add onion, ginger,

Add peppercorns, aniseed, cinnamon, rice wine, skim off the foam, wait until chopsticks can be inserted into the meat, turn off the heat, soak for 5 minutes, then take it out of the pot, pat the green garlic, cut into oblique sections, and cut the meat into large slices, the thinner the better.

Okay, put a little oil in the pot, add the white meat, stir-fry, until the fat becomes curled and transparent, shovel the meat to the side of the pot, add the bean paste, stir out the red oil, add the black bean paste, shredded ginger, green garlic, and stir-fry together.

There is no need to add salt when frying this dish, because the bean paste is already salty enough, the green garlic has softened slightly, pour the rice wine, and it is ready to serve.