Eggplant food: 3 long eggplants, 2 tomatoes, and pepper 1 piece; Onion, ginger, garlic paste, salt, sugar and wheat flour; Practice: 1, wash long eggplant, tomato and pepper, slice tomato and pepper for later use; Chop onion, ginger and garlic, and cut long eggplant without peeling; Mix some starch, put the eggplant pieces in, and roll the cassava starch juice.

Fried chicken wings with salt: chicken wings with salt, cooking oil, black pepper, spiced powder and Chili noodles. 1. Wash the chicken legs, drain the water, mix in the salt, and marinate in the refrigerator for more than six hours. 2. Take the drumsticks out of the refrigerator, rinse them with tap water and drain them. 3, put a little oil in the wok, add chicken legs one by one, and simmer. 4, fry until one side gradually turns golden, cover the pot and simmer for 2 minutes. 5, the other side is the opposite, exactly the same.

Raw materials for cooking eggplant and potatoes: 4 long eggplant, 2 potatoes, proper amount of salt and oil, onion 1 segment, ginger 1 slice, 2 cloves of garlic, braised soy sauce 1/2 tablespoons, cassava starch 1/2 tablespoons, and oil 1 tablespoon. Practice: 1. Cut the eggplant into hob blocks, put it in a bowl, add a little salt, stir well, and marinate for 10min, so that the eggplant is not easy to digest and absorb a lot of oil for a long time, and it tastes refreshing and not greasy. 2. Cut the potatoes into hob blocks, put them in clean water to wash off cassava starch, and pick up the cleaning water controller, so that the potatoes will not be oxidized in the air and the color will be black. 3. Add a proper amount of water to the bowl, add oil consumption, soy sauce and cassava starch, and stir well to make unused juice. 4. Boil the oil to 60-70% heat, add potatoes, fry until golden brown, and pick up the oil to replenish water for later use. 5. Raise the temperature to 70% to 80% heat, add eggplant and fry until cooked, and take it out to control oil and replenish water for later use. 6. Pour the oil out of the pot, leave a little oil, add the onion, stir-fry the ginger foam, add the fried eggplant pieces and potato chips, and stir well.

Pork belly fried yuba ingredients: pork belly, bean curd skin, ginger, onion, garlic, dried Chili, soy sauce, sauce king, Pixian bean paste, salt and monosodium glutamate. Practice: 1, add a spoonful of salt and appropriate amount of warm water to a large basin and put it in yuba for 25 minutes; ; 2. Slice the pork belly in Dongjie; Slice ginger and garlic, cut onion, and cut dried pepper; 3. Squeeze the soaked bean curd skin dry and cut it into strips; 4. Boil the oil in the pot and go to the pork belly hot pot; Stir-fry pork belly until the oil surface is slightly yellow, add ginger, garlic and dried pepper and stir-fry until fragrant; Then pour a spoonful of Pixian bean paste and stir-fry, and add a proper amount of soy sauce and soy sauce to stir-fry and color; 5. Put the bean curd skin into the pot and stir fry twice, add appropriate amount of cold water and cover it for three or four minutes.