Fried squid with garlic moss food: garlic platform100g, squid 300g, auricularia auricula10g, fresh dew 5g, rice wine 7g and salt 4g. Practice: 1. Soak the fungus, cut the carrot and garlic table and reserve, cut the big squid and then blanch the rice wine. 2. Add oil to the pot, add green onion and stir-fry until fragrant, then add garlic table and carrot, and cook until the color fades. 3. Stir-fry for a while, then add the big squid, quickly stir-fry for ten minutes and then add the black fungus. 4.

How to cook eggplant 1, clean the long eggplant directly, divide it into two halves, put it in a bowl, then put salt in it, rub it evenly, and gradually pickle the long eggplant, which takes about 10 minutes. We can squeeze out the pickled water, put it aside and control the intervention. Clean the pepper, garlic and onion and cut them into powder. 2. Prepare a wok, pour oil into the wok, wait for the oil to burn, put garlic paste and small red pepper into the wok to stir-fry the fragrance, and then put the long eggplant into the wok to stir-fry it. At this moment, you can also add a proper amount of cold water into the wok, which will make it easier to stir-fry the eggplant quickly. 3. Add a small amount of edible salt to the pot, stir well, sprinkle a layer of onion on the surface, and turn off the fire and make it.

Slippery-loving chicken pot food: onion 1 50g, whole chicken, persimmon pepper 1 each, pepper 1 each, egg 1 each, 8 cloves of garlic, 8 slices of ginger, 5g of douchi, and edible salt 1 each. White sugar 1 2 teaspoon, black pepper14 teaspoon, proper cooking oil, corn flour1soup spoon. Practice: 1, chop a small piece of chicken, peel the dried onion (red onion), slice the ginger, peel and break the garlic, and cut the green and red peppers into diamond-shaped pieces; 2. Add salt, rice wine and corn flour into the black pepper chicken pieces and mix them, and add a small amount of egg white at the end to mix them; 3. Chop the water lobster sauce and put the seasoning into a bowl and mix well; 4, cooking oil in the pot, put in the black pepper chicken pieces and stir-fry until the color fades; 5. Stir-fry the douchi in the pot, and then add all the condiments to boil and bubble; 6. Add the fried black pepper chicken pieces and stir-fry until the sauce is evenly coated; 7. Add 1/2 a teaspoon of green vegetable oil to the stone pot, add ginger slices, garlic, green and red peppers and dried onions and stir-fry until fragrant; 8. Pour in the fried black pepper chicken pieces, cover the casserole lid tightly, pour a small amount of pure grain wine along the pot, and cook for 2 minutes before serving.