Green vegetable and tofu soup

Ingredients: Shanghai green, fat tofu, eggs, pepper, salt, edible oil, sesame oil,

Method: Put it in the pot oil, first fry the eggs until golden brown, add water and cook until the soup turns milky white, pour in the fat tofu, add salt and cook for another three minutes, finally add Shanghai Qingzhuye for another minute, and add two or three drops of sesame oil. Take it out of the pot and start drinking.

Cucumber mixed with yuba

Ingredients: 1 cucumber, appropriate amount of yuba, light soy sauce, balsamic vinegar, chopped pepper, white sugar, white sesame, garlic, Sichuan peppercorns, cooking oil.

Method: Scrape off some of the thorns on the surface of the cucumber, wash it, smash it into pieces and cut it into thick slices diagonally for later use. Soak the yuba in warm water and cut into small pieces. Bring the water to a boil in a pot, add the yuba, boil for two to three minutes, and drain out the water. Put the cucumber and yuba into a large bowl, add minced garlic and a little white sesame seeds. Light soy sauce, balsamic vinegar, chopped pepper, a little sugar, add a little cold water to make a sauce, pour it into a bowl, boil a little pepper oil and pour it together, stir well. (If this is a diet meal, don’t add peppercorn oil, just pour in the sauce and mix well)

Boiled cabbage sum

Chinese cabbage sum is a very delicious dish Green vegetables are fragrant and tender. This method of blanching retains the unique fragrance of the cabbage and also retains the most comprehensive nutrition. Moreover, this dish is simple to make, which reduces the time everyone spends in the kitchen, and it tastes particularly sweet and delicious.

Roasted eggplant with garlic

Ingredients: eggplant, onion, ginger, garlic, salt, cooking oil, soy sauce, cooking wine, oyster sauce, sugar

Method: 1. Eggplant Wash and cut in half; wash and mince ginger and garlic cloves and set aside. 2. Cover a baking sheet with a layer of tin foil, put the eggplant on it, brush a layer of oil on the surface of the eggplant, then cover with a layer of tin foil to prevent the surface from drying out, and bake in the oven at 180 degrees for 20 minutes. 3. Sauce: stir together oil, soy sauce, oyster sauce, cooking wine, a small amount of salt, and a small amount of sugar and set aside. 4. Take out the roasted eggplant and cut it into grids with a knife. Pour the prepared sauce evenly on the eggplant and bake it in the oven at 180 degrees for 25 minutes. No need to cover it with tin foil. 5. After baking, garnish with chopped green onions.