Fish-flavored eggplant

1. Peel and slice green beans, marinate them with salt for 1 minutes, then squeeze the sailors dry, and then fry them until soft; 2. Stir-fry Pixian bean paste and minced onion and garlic with oil from the bottom of the pan; 3. Add white sugar, a small amount of soy sauce, vinegar and white soup (there is no white soup to put clear water) into the fried green beans after the Pixian bean paste and minced onion and garlic are fried; 4. After collecting the dried juice, thicken it with water starch, and finally add monosodium glutamate ~ delicious home-cooked Sichuan food!

Porphyra and egg soup

1. Slice the preserved egg, add a little salt and sesame oil to the stockings and high heels, mix and marinate for 1 minutes; 2. Wash the rice, add a little salt and sesame oil and marinate for 1 minutes; 3. After the pickled meat is put in a hot pot, the stockings and high heels fade and are fished up to control oil and replenish water; 4. Boil and marinate the sorghum rice, then simmer the rice, add appropriate amount of preserved eggs, thin stockings and high heels, salt, monosodium glutamate and a small amount of onion, cook for about 5 minutes, then add the remaining pieces of preserved eggs and onion, and simmer for 1 minutes ~

Northeast pot-wrapped meat

Raw materials: meat, vinegar, white sugar, salt, garlic paste, chicken essence and fragrant garlic. Practice: 1. Cut the small meat and apply it evenly on the small meat. 2, 5 grams of meat needs ingredients: less than half a bowl of vinegar, a teaspoon of white sugar, two spoons of salt, garlic, chicken essence, fragrant. 3. Fry the small meat twice at high water temperature. 4, add ginger, garlic, fragrant lai, explode the pot together, pour the jumped juice into the small meat, and start the pot.